Aam Pora’r Sherbet: The quintessential Bengali summer drink, the aam pora’r shorbot, aka aam panna, is usually the first thing that’s made in Indian kitchens as soon as mango season rolls in. Unripe mangos are roasted to perfection over an open flame for the smoky after-taste, a pinch of sugar is added for sweetness, and salt and a few green chilli seeds for some savouriness. Hot tip: Try adding a sprig of mint, black pepper powder or even cumin powder to elevate the seasoning.
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Bel’er Sherbet: The ripe wood apple (or bel) makes for a delicious component in a summer drink. The perfect Bel’er sharbat is tasty and nutritious. The fruit itself is quite versatile since it can be scooped out to be used as a murabba as well. Just acquire some fresh wood apple and blend in some curd, sugar and black salt with the juicy fruit. Serve chilled!
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Lebu’r Sherbet: The humble lebur sorbot or nimbu paani is packed with Vitamin C and is the easiest drink to whip up at home. A bit of black salt and a little sugar goes a long way in cutting through the tanginess. When it comes to the main ingredient, explore all options, from paati lebu, to gondhoraj and kagji lebu.
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Ghol: The go-to after-school drink for many, ghol is the Bengali equivalent of lassi. Whether you like the frothy mixer-grinder version or prefer the hand-beaten one, ghol is quite easy to make. The base has curd (hung, if you like), along with rock salt and sugar. You can go for flavour infusions like lemon or mango, and try green chilli seeds, mint, crushed ice, curd, lemon zest for seasoning.
