Neem Flower Sherbet To Beat The Heat This Summer

By Devi Poojari

If you want to unlock the key to keeping cool this summer, this native alternative to kombuchas, ice teas and energy drinks is a lot closer to home, than you would imagine.


2 glasses water

1 tablespoon jaggery 1 spoon fresh neem flowers 1 tablespoon chopped ginger 4-5 slices raw mango Salt to taste


Crush the jaggery into a coarse powder and add it to the water. Mix well for it to dissolve.


Separate the neem flowers from the stems and collect them in a small bowl.


Crush the pepper and ginger lightly in a mortar and pestle and add to the resting jaggery water.


Allow the water to sit as it is for 10 minutes.


Add the remaining ingredients and a tiny pinch of salt and mix well.


Serve at room temperature or lightly cooled down, without straining.

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