Introduction
A great recipe for Fasla Sharbat that can be made into a syrup or a sherbet. The possibilities are endless when you have Grewia Asiatica AKA Falsa on hand. Find uses, variations and everything about “Khattay Meethay Phalsay”.
Today I salute the love of South Asians, the Falsa berry of the hot region. Sweet and sour, it is hard to imagine and even harder to forget once you taste it! Snack on it with some spices or sprinkle black salt and enjoy it like candy popping out one after another.
Unlike grapes, Fasla Sharbat (looks like a Greek science lab berry, LOL!) gives you a different experience. The cut and dark-skinned Falsa are sweet (sweet) and the strong reddish purple Falsa are sour. So it is a pleasure to snack on Fasla Sharbat in the summer.
Fasla Sharbat is a thin and sweet drink made from Grewia Asiatica also known as Falsa or Phalsa. Falsa juice is also known as Fasla Sharbat. Today i will show you How TO Make Fasla Sharbat let’s start
Benefits
Phalsa, also known as Indian Sherbet Berry scientifically known as Grewia Asiatica is a berry-like fruit but it is not a berry.
Fasla Sharbat is rich in minerals, vitamins and antioxidants. It is good for a weight loss diet and at the same time it can replenish many nutrients. It helps quench your thirst and acts as a coolant in summer. You can find more benefits of Fasla Sharbat here!
You can make any drink, syrup from the extracted Falsa juice. If it is possible to get your hands on Fasla Sharbat, the Asian berries nicknamed Grewia and even Falsa berries should not be missed.
Ingredients
So the ingredients are obviously falsa, sugar and black salt.
Falsa: Use fresh and crisp fruit as it will last longer without being acidic.
Sweetener: Sugar is most commonly used to sweeten but jaggery or any sweetener will do. Just remember that you will need a lot of it to balance the tartness of the falsa.
Black salt: This ingredient is usually used to reduce cough and enhance the taste. You can also use pink salt. If using table salt which is more potent, use half its measurement.
How to make it?
Making falsa syrup is a bit of a chore! Ask me when my husband and FIL keep getting kilos of these berries and I have to make the syrup which takes ¼ of the time to make, like really?
So let’s get started! We will try to keep it as hygienic as possible.
Step 1. Use fresh falsa, and separate the stems and other dirt particles from the falsa. Then wash it well. Blend the falsa with a little water in a food processor. Work in 3 batches, adding about 1 cup of water to each batch. Using lentils gives only 2-3 lentils so that the seeds separate from the pulp without grinding. (Do not grind the seeds which give the juice a bad taste and sticky texture.)
Step 2. Place a strainer over a bowl to collect the juice. Press the juice out with a rubber spatula. Work in two batches.
Step 3. Add 1 cup of water and mix well. We will press once more to extract every last drop of flavor.
Step 4. Strain the juice again. (I like to squeeze the pulp with my hands at this stage.)
(Pro tip: You can line the strainer with cheesecloth and squeeze the juice with your hands but I find it extra work.)
Step 5. This is the juice that is collected after being strained twice. Now, add the sugar and salt and mix until the sugar dissolves. The Falsa syrup is ready. (Pro tip: You can also blend everything in an immersion blender.) At this stage, you can make the syrup and serve it. Or freeze the Falsa syrup.
Step 6. If the syrup will not be frozen and stored in the refrigerator for more than 24 hours, then boil the juice for 30 seconds. Skim the foam.
Step 7. After boiling, the color, flavor and nutrients are reduced so try to drink fresh juice or freeze the syrup.
Step 8. Add water and ice to the syrup. Mix well and taste test. Add more water if needed. Serve chilled.
Expert Tip
To store: I have made falsa juice year after year. I have frozen it, cooked it, and tried everything. Raw falsa juice has a high nutritional value and tastes great, and freezing also preserves the flavor of the juice to a great extent.
Only boil if you feel the syrup is going to spoil. Because falsa spoils very quickly and you often think of using the fruit in a recipe when it is not fresh, I wanted to discuss the option of boiling.
To use: Here are a few ways to use falsa syrup.
Popsicles: Sweet falsa juice makes the world’s falsa popsicles. Just add a little water to the syrup, dilute it, and freeze it. The only thing to be warned is that you won’t be able to focus on anything until all the popsicles are gone. Yes, it’s amazing!
Falsa Syrup: If you have an ice cream maker, make Falsa Syrup in it.
Sauce: We also make Falsa Sauce if you want to see, guess what you can also make Falsa Jelly or Jam. (This is not my cup of tea, we can’t get enough syrup and popsicles already.)
If you want to know more about Fasla Sharbat
Falsa Juice (Sherbet) Recipe Recipe
Ingredients
- 1 kg Falsa, use fresh
- 2 litre water, divided
- 1¾ cup sugar
- 1 teaspoon black salt
- Ice, to chill
- More water to dilute as required.
Instructions
- Separate the stems and other dirt particles from the falsa and wash them thoroughly.
- Blend the falsa in a food processor with a little water. Work in 3 batches, adding about 1 cup of water to each batch. Using lentils, you only get 2-3 lentils so that the seeds separate from the pulp without grinding.
- Place a coarse strainer over a bowl. Transfer the blended falsa to the strainer and squeeze out the juice with a rubber spatula. Work in two batches.
- Transfer the residue from the strainer to a bowl and mix with about 1 cup of water. Squeeze again. (Pro tip: You can squeeze the residue with your hands to extract all the remaining juice.)
- Once the falsa juice is extracted, mix sugar and salt to make a falsa syrup. Store the syrup in an airtight container in the freezer and use as needed.
- Make syrup by mixing water and ice as required. Serve chilled.
Notes
Falsa: Use fresh and crisp fruit as it will last longer without being acidic. Sweetener: Sugar is the most commonly used sweetener but jaggery or any sweetener will do. Just remember that you will need a lot of it to balance out the bitterness of Falsa. Black salt:
This ingredient is commonly used to reduce cough and enhance the taste. You can also use pink salt. If using table salt is too strong, use half the amount. If not freezing the syrup for more than 24 hours, then boil the juice for 30 seconds. The color, flavor and nutrients are reduced after boiling, so try drinking fresh juice or freezing the syrup.
Nutrition Information
Serving: 1glass ,Calories: 207kcal ,Carbohydrates: 50g ,Protein: 1g ,Fat: 1g ,Sodium: 247mg ,Potassium: 352mg ,Sugar: 35g ,Vitamin C: 22mg ,Calcium: 135mg ,Iron: 3mg