As the heatwave continues and afternoons feel hotter by the day, a freshly made cooling drink can feel like instant relief. On days when the sun feels relentless, all you really want is something refreshing that quenches your thirst, lifts your energy, and helps you feel a little more comfortable in the heat. If you’ve been craving exactly that, this seasonal phalsa sherbet recipe might be the perfect summer fix.
Kunal Kapur, celebrity chef and MasterChef India judge, has shared a refreshing summer drink made with phalsa berries, a seasonal fruit that appears only for a short time during the hottest months. The sherbet is sweet, tangy, and lightly spiced, with a pinch of salt and black pepper enhancing the natural flavour of the berries. Every sip feels cooling and nostalgic – just the kind of homemade sharbat that instantly brings back memories of summer afternoons at home.
In an Instagram video shared on May 24, the chef explains, “Phalse ka sharbat, but made my way – keeping it simple, fresh, and perfectly balanced. It’s tangy, slightly salty, and insanely refreshing – the kind of drink that instantly cools you down and brings back proper summer nostalgia. Served chilled with ice, this one never lasts long in my kitchen.”
Check out the recipe below!
Ingredients
- Phalsa berries – 500 grams
- Sugar – 5 tbsp
- Salt – ½ tsp
- Black salt – ¾ tsp
- Pepper powder – ½ tsp
- Water, chilled – 750 ml
Method
- Wash the phalsa thoroughly in cold water to remove any dirt, then transfer the berries to a large bowl.
- Add sugar according to your taste. Then add a pinch of salt, black salt, and black pepper powder to balance the sweetness and bring out the tangy flavour of the fruit.
- Using your hands or a masher, mash the phalsa well until the berries soften completely and release their juice.
- Once mashed, leave the mixture aside for around 30 minutes. You can keep it in the kitchen or place it in sunlight for a whileth – is helps the flavours blend well.
- After 30 minutes, strain the mixture through a sieve into a jug or bowl. Press the pulp thoroughly with the back of a spoon or your hands to extract as much juice as possible.
- Pour chilled water over the leftover pulp in the strainer and press again so the remaining juice is also released. This ensures you get the most flavour out of the fruit.
- Mix the strained juice well, taste, and adjust sugar or seasoning if needed.
- Serve the phalsa sherbet chilled. For the best taste and freshness, consume it within 24 hours of preparation.
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