Chef Sanjeev Kapoor Recommends Bel Sharbat as a Summer Superdrink for Better Digestion
Traditional bel drink gains attention for its cooling properties, gut-friendly benefits and immunity support during extreme summer heat
The Impressive TimesCelebrity chef Sanjeev Kapoor has once again brought a traditional Indian summer remedy into the spotlight by sharing an easy recipe for bel sharbat, a refreshing drink made from wood apple pulp. Known for promoting homemade wellness recipes, the chef described the drink as a natural way to support stomach health, improve digestion and stay hydrated during the scorching summer season.
Sharing the recipe on social media, Kapoor highlighted that bel sharbat is not just a cooling beverage but also a healthy addition to the summer diet. According to him, the drink may help reduce acidity, improve digestion, detoxify the body and strengthen immunity naturally.
Prepared using ripe bel fruit, roasted cumin powder, black salt and chilled water, the traditional drink is widely consumed in Indian households during peak summer months due to its cooling effect on the body.
Start by cracking open the bel fruit and scooping out the pulp. Add the pulp to chilled water and mash it properly until the flavours blend well. Strain the mixture to remove seeds and fibres, creating a smooth liquid base.
Mix in roasted cumin powder, black salt and powdered sugar. Stir thoroughly. Add ice cubes to serving glasses, pour the prepared sharbat and top it with extra chilled water before serving.
Bel fruit has been used in traditional Indian wellness practices for generations because of its medicinal and cooling qualities. Experts often recommend it during hot weather because it may help regulate digestion and maintain hydration levels.
With rising temperatures across the country, traditional drinks like bel sharbat are becoming popular again as people look for healthier and natural alternatives to packaged beverages.
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