Kale Angoor Ka Sharbat - Indian grape drink, is a refreshing beverage that is often enjoyed in summer to combat the scorching heat in India. This wonderfully spicy and uniquely flavored drink is very popular because of its cooling, refreshing, and soothing properties.

Kale Angoor Ka Sharbat is an excellent and beneficial thirst quencher with a wonderfully spicy and distinctive taste. This attractive refreshment is a healthy alternative to carbonated and caffeinated drinks.

Grapes are considered the "queen of fruits" and are a treasure trove of numerous health-promoting phytonutrients such as polyphenolic antioxidants, flavonoids, vitamins, and minerals. Grapes are native to Europe and the Mediterranean regions. In India, they were introduced by Persian invaders in 1300 AD. Grapes are grown on lush green farms in states such as Maharashtra, Karnataka, Tamil Nadu, and Andhra Pradesh. Nashik in Maharashtra is known as the grape capital of India and ranks among the top grape-growing regions in the world.

Origin of Sharbat in India

The word Sharbat is derived from the Persian word Sherbat, an ice-cold fruit drink that made its way to the West via the Middle East. In the late 20th century, the custom was revived of serving a tart sorbet between courses of an elaborate meal to refresh the palate.

Benefits of black grapes

• All types of grapes are nutritious and rich in vitamin C and K. Their antioxidant effect can reduce inflammation and boost immunity. They are the perfect fruit to withstand the heat and keep you healthy as they meet your daily nutritional needs.
• Some varieties of black grapes contain much more antioxidants than green or red grapes. These chemical compounds help protect cells from damage. They are believed to protect against diseases such as cancer, diabetes, Alzheimer's, Parkinson's, and heart disease. They may also help you recover faster from illness.
• Resveratrol, an antioxidant found in grapes, is said to provide exceptional protection for the heart and brain. It is also known to help the body fight cancer, viruses, and inflammation.
• Black grapes consist of 82 percent water, which makes them low in calories despite their high natural sugar content. The large amount of water fills and hydrates the body. In other words, grapes are sweet but still low in calories and fat-free.
  
   

Ingredients for Kale Angoor Ka Sharbat

Black grape juice: Grape juice is easy to make and can be prepared at home by juicing the crushed pulp with a juicer and then straining it. However, I prefer a quick and easy alternative - packaged grape juice, which is readily available in supermarkets ;-).

Cumin seeds: Cumin, called Jeera in Hindi, these thin, long, and striped green-brown seeds have a warm, earthy aroma and taste similar to anise. This popular spice is said to stimulate digestion, regulate gut flora, and purify the blood.

Carom seeds: Carom seeds are known as Ajwain in Hindi. These tiny seeds with a thyme-like aroma resemble cumin seeds in appearance. In Indian cuisine, they are used for their antiseptic and blood-purifying properties.

Fennel seeds: Fennel seeds are known as Saunf in Hindi. These small green seeds give the drink a licorice-like aroma. This spice is known for its calming effect on the nerves and for strengthening digestion.

Black salt: Black salt is known as Kala Namak in Hindi. It is a pink salt whose mineral properties give it its distinctive taste and sharp aroma.

Tamarind pulp: Tamarind is India's secret weapon, used throughout India as a souring agent called "imli." Tamarind has a tart, slightly astringent taste, but as the fruit ripens, it becomes sweeter and less sour.

Tamarind has antibacterial properties and can help with fever, nausea, stomach cramps, sore throat, burns, colds, and skin problems.

Tamarind is available in various forms: as whole ripe pods that you can peel, soak, and press through a sieve to remove the seeds and fibers, or as a concentrate sold in jars or bottles and easily found in Indian grocery stores.

Storage suggestions

This refreshing drink tastes best when consumed immediately, but can also be stored in the refrigerator for up to 24 hours.

Shake well before serving, as the spice mixture may settle at the bottom.

Zutaten für 4 Gläser

• ¾ TL Jeera (Kreuzkümmelsamen)
• ½ TL Ajwain (Karom-Samen)
• 1 TL Saunf (Fenchelsamen)
• 1 EL Kala Namak (Schwarzes Salz)
• 800 ml Schwarzer Traubensaft
• 1½ EL Tamarindenfruchtfleisch
• Zerstoßenes Eis zum servieren
   

Anleitung

Eine flache Pfanne auf mittlere Hitze erhitzen, Kreuzkümmel, Karom-Samen und Fenchelsamen hinzufügen und 2 Minuten lang rösten, bis sie duften. Nimm die Gewürze aus der Pfanne und lasse sie abkühlen.

Once the roasted spices have cooled, put them in a spice grinder. Add black salt and grind everything into a fine powder.

Pour the black grape juice into a jug, add the tamarind pulp and the ground spices, and stir well.

Fill crushed ice into individual glasses, Kale Angoor Ka Sharbat pour in and garnish with a sprig of fresh mint.

Kale Angoor Ka Sharbat serve chilled and enjoy.

Tips

• You can also prepare the drink a few hours before serving. Chill it and then serve it with crushed ice.

Ich freue mich von dir zu hören...

...wenn dir mein Blog gefällt, meine Rezepte dich inspirieren und deine Neugierde für die indische Küche geweckt wurde.

Gib mir gerne eine Rückmeldung, wenn du deine Kocherfolge mit mir teilen möchtest oder einen Verbesserungsvorschlag hast. Ich freue mich über jedes freundliche Feedback. Ob über die Kommentarfunktion, Email, Facebook oder Instagram (am besten mit #heutemalindisch und @heutemalindisch taggen, dann kann dein Kocherfolg auch andere inspirieren).