The variety of Indian summer berries that show up for a brief period is quite astonishing. From mulberries, falsa, raayan, jaamun/jawa plums, snotty plums… and all of these are used in most ingenious ways by each region they grow in.
Phalsa, setur/mulberries, jaamun always trigger memories of summers, holidays and the time spend nibbling them. Jamun and Shetur trees where easily spotted in the compounds. The current living spaces are sad reminders of how far we have moved just from nature. The food that grew around us also made us understand and appriciate the seasonal bounty. The berries and melons available during the summers have always been turned into some delicious drinks to beat the heat of the notorious Indian summer.
Phalsa sherbet the fresh shebert that was made numerous times during the summers. I have seen my mummy making it by blitzing the phalsa berries and water in a mixer grinder and straining it. The Sherbet was seasoned with salt, roasted cumin powder and some black salt. However, the another way I have been making the Phalsa sherbet is quite easy and that way we do not crush the seeds. This erequires you to boil the phalsa berries for few minutes. This is also how I make the Jamun sherbet.
The process is pretty simple and try to go by intution rather than measures. Wash and soak the phalsa berries for 10 minutes. Discard the soaked water. Take enough water to drown the Phalsa berries well , teh quantity of sugar will depend to taste as well as tartness of the fruit. Boil phalsa and sugar for 5 minutes. Turn off the flame and let it cool down. Squish the cooked phalsa berries and strain the shebert. Add some more water to adjust the conssitency, some kala namak, roasted cumin powder and enjoy chilled. Jamun shebert can be made the same way…
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