Sip of Summer: The Forgotten Sherbets and Coolers of India
As the mercury rises and the country braces for the sweltering months ahead, there’s a quiet ritual that unfolds across India. From bustling cities to sleepy hamlets, metal tumblers are filled with chilled, jewel-toned liquids. They clink with ice, shimmer with flecks of spice or herbs, and transport you—instantly—to cooler, calmer places. This is not just refreshment. This is sherbat—a centuries-old celebration of summer in a glass.
Long before fizzy colas and energy drinks flooded the market, sherbets ruled Indian summers. Their origins lie in the Persian sharbat, a floral-fruit infusion that made its way into India with the Mughals. Legend has it that Emperor Babur would send riders to the Himalayas to bring down fresh ice just to chill his glass of sharbat. In another corner of history, ancient texts attribute the idea of these thirst-quenchers to none other than Pythagoras, the philosopher-mathematician who apparently also dabbled in refreshment.
Whether mixed with fragrant herbs, tangy fruits, or soothing milk, sherbets are more than drinks—they’re cultural heirlooms, lovingly passed from kitchen to kitchen. And while rose sherbet or aam panna may already be on your radar, here are a few hidden gems that deserve a prime spot in your summer ritual:
1. Babri Beol — Jewels in a Glass
In the cool valleys of Jammu and Kashmir, Babri Beol is more than a drink—it’s a nostalgic sigh in a glass. Made with basil seeds (introduced, they say, by Babur himself), this beverage is a dreamy blend of soaked sabja, creamy milk, slivers of almond and pistachio, and sometimes, a snowy whisper of coconut.
In local parlance, it’s known as Kan Sherbat—kan meaning precious jewels—a poetic nod to the swollen, translucent basil seeds floating like pearls. Served chilled and saffron-laced, Babri Beol isn’t just refreshing; it’s regal.
2. Sol Kadi — Coastal Calm in Every Sip
A curious paradox in a glass, Sol Kadi from Maharashtra’s Konkan coast is warm yet cooling, subtle yet spicy. It wears a gentle pink hue thanks to kokum—an astringent coastal fruit—while coconut milk soothes and spices like cumin and green chilies add a peppery intrigue.
More than a digestive, Sol Kadi is an end-of-meal hug. On sweltering days, it’s a portal to coastal breezes, shaded verandahs, and the lull of sea waves.
3. Gondhoraj Ghol — The Royal Lemon Lure
Think buttermilk, but crowned with fragrance. From the heart of Bengal comes Gondhoraj Ghol, a sophisticated twist on the humble chaas. Infused with the juice of Gondhoraj—a long, oblong lemon known for its intense aroma—this beverage elevates simplicity to an art form.
Combined with black salt, sugar, and iced water, Gondhoraj Ghol is both a palate cleanser and a fragrant breeze on a muggy day. It’s no wonder it’s consumed year-round, whenever the prized lemon makes its appearance.
4. Chuak — The Celebratory Brew of Tripura
From the lush, green lands of Tripura comes a drink that’s not just consumed—it’s revered. Chuak is a traditional rice beer, brewed during community gatherings, weddings, and festivals. Fermented from rice and local beer, it’s earthy, slightly sour, and not for the faint of heart.
Usually brewed by the elders of the tribe, Chuak is a sacred ritual as much as a drink. To share it is to share stories, honor traditions, and toast to togetherness.
5. Tikhur Sherbat — Nature’s Patience Rewarded
In Chhattisgarh, where summers are fierce and forests dense, people turn to a drink made from tikhur—a rhizome known scientifically as Curcuma Angustifolia and locally as palo. The preparation is meditative: the root is foraged, pounded into paste, soaked, sun-dried, and finally turned into pearly white globules of starch.
These dissolve into a sweet sherbet said to cool the body and strengthen the bones. It’s a tonic, an elixir, and a testament to the power of slow, intentional nourishment.
6. Nongu Sherbat — The Transparent Treasure
Ever held an ice apple? Called Nongu in Tamil Nadu, Taal in Bengal, and Targola in Maharashtra, this pale, translucent fruit of the palmyra tree is as delicate as it is hydrating. When transformed into sherbet, it becomes a silken, lightly sweet drink that instantly soothes.
Often combined with lime, rose syrup, or mango, Nongu Sherbat is a flavor chameleon. No matter how it’s served, it promises a fleeting moment of bliss—like the monsoon’s first breeze.
Make It at Home: A Taste of Tradition
Craving a glass of heritage? Try these easy recipes:
Babri Beol Recipe
Ingredients:
- 500 ml boiled and cooled milk
- A pinch of saffron strands
- 1/2 tsp cardamom powder
- 25 g basil seeds (Babri Beol)
- 1 cup water
- 2 tbsp grated dry coconut (or 200 ml coconut milk)
- Chopped almonds and pistachios
- Sugar to taste
Method:
- Soak basil seeds in water for 3-4 hours until gelatinous.
- Boil milk and mix in cardamom powder. Cool.
- Stir in the soaked seeds, sugar, coconut, saffron, and nuts.
- Refrigerate for 5-6 hours and serve chilled.
Tikhur Sherbat Recipe
Ingredients:
- 2 tbsp tikhur globules
- 2 blocks of rock sugar (or normal sugar)
- 2 cups water
Method:
- Dissolve tikhur in water with gentle stirring.
- Add washed rock sugar and let it sit until dissolved.
- Strain and serve over ice.
Savoring Slow: Why These Drinks Matter
In a world that drinks on the go, these sherbets ask us to pause. They are made with care, meant to be sipped slowly, and best enjoyed in the shade—perhaps on a charpoy, under a neem tree, as the sun climbs high above.
They remind us that refreshment doesn’t have to be instant to be perfect. Sometimes, it’s about the wait, the ritual, and the first cool sip of a drink that tastes like home.
So this summer, swap your soda for a sherbat. Let the old-world flavours show you a new way to chill.