The most awaited summer fruit of the season (after mangoes) in Pakistan is Falsa (Phalsa) that also has a very fancy English name – Grewia Asiatica, that nobody ever uses. From its colour, taste and price at the start of the season, this little berry fruit gets you drooling. You just can’t have enough of it till the time it’s available (roughly two months). While it is available, Falsa Sherbet (juice) had to be made, to keep cool in sweltering summer heat.
Every food has a story and this fruit always brings back memories from childhood. Growing up, when my sisters and I
Walking out the school gate after the exam, we had our eyes on that falsa vendor’s beautifully arranged
On Sundays we all had a day off and so did my father, he’d bring
As little as it may seem, this fruit is not only flavorful but has many benefits too. It is loaded with Vitamin C, Potassium, Fiber, Calcium and Phosphorus. In simpler words, it helps in treating dehydration, alleviates inflammation, helps in regulating blood pressure, digestion and is full of anti-oxidants.
It has a nice a mix of sweet, sour and a bit acidic taste, which adds a good punch and flavor to it’s Sherbet/Juice. There are other ways to consume this seasonal fruit and you might enjoy having it in some other way but do give this quick and easy Falsa Sherbet recipe a try this summer to keep you cool all through the season.
You might also want to try this Mint Margarita another refreshing drink with a bit of lemon soda infused with mint leaves – so perfect for summers.
- 1000 grams 1 Kilo Falsa
- 1.5 Cup Sugar (or to taste)
- 1 Tbsp Black Salt (Kala Namak)
- 1.5 Liter Water
- Clean Falsa under running water and then soak in water for 15 minutes. Drain and rinse well. Now add Sugar and mix well. Let it sit for another 15 minutes
- In a blender add half water, macerated berries, salt and blend until pureed
- Strain it through seive, add more water if required to puree well and get all from the pulp
- Taste test and adjust sugar and salt according to taste
- Mix it up with a bit water to dillute it and get a more Sherbet like consistency. Serve chilled with ice and mint leaves