Recipe – Apricot |Khubani ka Sharbat


Summers are the best time to have these excellent sherbets or sharbats made from fresh fruits. Some are chopped, pulped and boiled with sugar then strained while some others are raw. I prefer them uncooked but then do they become ras or juice rather than sharbats? Perhaps, they do. I will share both the methods here though I did not cook the apricots here. In case I was using the dried ones then soaking and cooking to make a concentrate would be a good idea.

These gorgeous sweet and juicy apricots or khubani came via Farmer Uncle straight from the Singha Farms (orchards) in Kothgarh, District Shimla, Himachal Pradesh, India. The fruit is chemical residue free and one can feel the difference in taste between these and the ones I buy from local markets in Delhi. There are some more apricot recipes that you can check HERE. and HERE .

I over indulged myself  and while I was licking off the dripping juices I got reminded of the old old days when I was young and partied hard whenever I could. It reminded me of Qamar al-deen, an apricot nectar beverage from Middle East made with a specific variety of apricots, orange blossoms, and sugar. Or, I think it was called lavāshak Qamaruddin made from apricot fruit leather. The beverage in itself was heavenly but the cocktails made from it with Vodka/Gin/White or Spiced rum were killer.

This recipe is simple and brings out the flavor of the fruit. You can also turn it into a slushy or a sorbet.

Ingredients :

Fresh Apricots / Khoobani – 8-10 medium size

Lemon Zest – 1/4 teaspoon

Fresh Lemon juice – 3 -4 tablespoons

Jaggery powder / Sugar – As per taste ( depends on the sweetness of the fruit)

Rock Salt – 1/4 tsp

Water – about 3 cups

Fresh mint leaves – 3-4 muddled

Method 1:

Wash and pat dry the apricots. Pull them in half and remove the stones.

Chop them roughly and put them in a blender jar and blend.

Once the mixture is smooth and nicely blended strain it through a sieve in a pitcher. Rub the pulp with back of a spoon so that all the pulp san the tough fibers goes through the sieve.

Add a cup or two of water to dilute the concentrate and add lemon juice, lemon zest, salt and jaggery powder or boora cheeni/ sugar.

Mix it well then pour some of the sharbat in an ice cube tray and freeze.

Add fresh muddled mint leaves to the remaining sharbat and chill it.

Once the cubes are frozen, add them to the chilled sharbat and serve.

 

Method 2 – Soak the dry seedless apricots overnight and pulse the swollen fruit in the blender with a little water, lemon juice and sugar the next day to make a paste.

Strain it into a pitcher, add water and mix well. Serve chilled.

If you are in a hurry then you can soak the apricot leather or dried apricots in hot water for  3-4 hours or just boil them a little to soften them with sugar and water over stove top ( like a compote) then cool to blend. Add more water to dilute as per your liking.

You may add a little orange blossom water to it before serving. You may also add Gin / Vodka / Spiced or White Rum to make a cocktail.

You can use tamarind paste instead of lemon to make Imli Khubani ka sharbat.

To make the tamarind Apricot Sharbat you need :

Ingredients:

Dried apricots –  250 gms (soaked overnight & deseeded)

Imli ka gooda (Tamarind pulp deseeded) – 250 gm

Boora cheeni – 250 gm or as per taste

Water – 1 litre

Rock Salt –  1 tsp –

Method :

In a blender add dried soaked apricots & tamarind pulp. Blend well then strain with a sieve. Set it aside. In a heavy bottom pan add sugar and water, mix well and cook until sugar is dissolved. Now add the apricot pulp and mix well. Cook on medium low flame for 5 minutes then turn off the stove. Let the mixture cool down.

Add required concentrate to a pitcher, add salt and crushed mint leaves, add more water if needed and adjust sweetness if required. Place it in the fridge to chill.

In a serving glass, pour the sharbat, ice cubes. Stir well and serve.

Always use fully ripe juicy apricots. Ripe apricots are soft to touch. They should be firm, and orange gold in color.

Peach Lemonade & Peach Iced Tea


 

I love fruit iced teas and make a lot of variations. Any over ripe or bruised fruit goes into these delicious summer drinks. We sometimes make fruity cocktails too.

Years ago on one hot summer day after being knackered by housework and my crazy kids I just mashed one of the overripe peaches and added it to a big glass of chilled lemonade (not the usual shikanji with kala namak etc. This was sweet one). No one was willing to eat this orphaned peach and I wasn’t in mood for iced tea.

The lemonade tasted different and nice but not what I was looking for.  Many days later while making peach compote I added the warm sugary muddled peach pulp to the lemonade. It turned out absolutely divine and thus began my love for fruity lemonades. I then experimented with many fruits and till now these remain my favorite over the plain lemonade. Who said lemonades were only about lemons.

I had added sugar to that one but later I didn’t feel the need or the urge to sweeten the drink with added sugar. As I often used organic honey to make the lemonade. Adding it to the simply muddled warm peaches seemed a good idea. I evolved the recipe and made it differently many times with ginger and mint, with basil, with vodka and gin, with sugar instead of honey, blended or with chucks of peaches in it. I even froze lemonade in ice cube trays with soft peach pulp in it and added those to the pitcher. Sometimes adding the preferred alcohol to it.  Each tasted differently. My favorite is with soft muddled peach pulp along with some peach and lemon wedges. Simple and refreshing. Too many flavors mar the drink.

Here’s how I made it. There are two ways to do it and I will tell you both.

Ingredients :

2-3 large ripe juicy peaches

4 cups water

1/4 cup Fresh Lemon Juice

1/2 inch Fresh Ginger Slice (crushed)

Few Fresh mint leaves muddled

2-3 tablespoon Organic Honey

Peach slices and lemon wedges to add to lemonade and to garnish

Steps – 

Method 1 :

Wash and cut the peaches in small pieces with the skin on. Discard the stone.

In a pan add those pieces and simmer on medium flame stirring constantly. When they become soft lightly press them gently with the back of the spoon and take them out in a bowl. Once they cool add honey and mix well. Keep the mix in the fridge for chilling.

Meanwhile, make lemonade by mixing lemon juice, ginger, mint and cold water.

Add the chilled peach pulp to the lemonade and throw in some slender peach slices and lemon wedges.

Keep the lemonade in fridge so it chills well. I avoid adding ice for it dilutes the drink. Sometimes I make ice cubes from the same lemonade and add those.

You can put it in the freezer for sometime and then crush it to make the drink super chilled. Spoon in some peach pulp in the glasses when you serve. You can make it as a slushie too.

You can keep the peach pulp for a day more in case you wish to make peach iced tea like I did.

There was some cold brew iced tea remaining from day before and added some of the pulp to that. I let it seep in the fridge while enjoying my peach lemonade. The resting gave a nice flavor to the tea and we had it later in the day.

Method 2 :

In a bowl add peach pieces and sugar. Mix and let it sit for some time. Heat a thick bottom pan and add the peach sugar mix. Keep the flame medium low and stir till the mixture becomes pulpy. Remove from heat and cool. Blend it in a mixer or blender and add to the lemonade. You can also bring to boil peaches, sugar and little water then cool and blend. Add this mix to a pitcher of cold water, add lemon juice , muddled mint etc and serve chilled. Use two cups of water for the peach syrup and two cups to add later in the pitcher.

As I use honey I don’t boil the water but warming the peaches brings out some nice flavors.

For the tea I sometimes just roughly chop the peaches and tip into the cold brew tea. Sometimes I make the tea by adding hot water (not boiling) over tea leaves and then straining it to desired strength. I chill it and add the peach pulp, lemon juice, lemon wedges, peach slices to it.

See, how many different way are there to enjoy this fantastic homemade summer drink.

Do try the Peach lemonade and / or the peach Iced Tea and you’ll see how refreshing and amazing it is. You’ll never go for the synthetic one again.

Spiking 1 liter of lemonade  or Iced tea with 60-80 ml of alcohol is good way to make a tipsy version. It depends on your taste. I add a little less vodka than peach schnapps when making the alcohol version. These are my preferred choices but you can add whiskey or gin too. A good peach vodka goes well with both the iced tea and the lemonade.

Do let me know if you make any of the the two.