Falsa (Grewia Asiatica) is a tiny fruit that resembles blue berries. The tree is bushy and considered to be a native to South Asia from Pakistan to Cambodia and many other Tropical countries.
The fruit tastes sour-sweet and is at its best when ripe. These tiny berries are loaded with medicinal benefits; it’s rich in Vitamin C, Calcium, Phosphorus and fibre. It gives relief in inflammation, nausea and fever, purifies blood and regulates blood pressure and cholesterol.
When mercury rises in the subcontinent, the demand for this fruit spikes as well. It’s not only enjoyed with a little sprinkle of salt and pepper but many recipes are created out of it to make it last through the summers, like pickles, jams and sharbat.
Falsay ka Sharbat is one of the most refreshing of summer coolants. To keep it towards the healthier side, I add unprocessed, organic brown sugar or jaggery to it. You can also use white sugar. A hint of rose water increases the felling of freshness manifold. But if you cannot find it where you live, just add a sprig of fresh mint and a few lemon slices to it.
To preserve this delicious drink beyond the season, you can cook the fruit with sugar and water to a thick syrup/squash and later on dilute it with water to make an instant drink.
1 kg Falsa berries
8 cups water
1+1/2 cup sugar/jaggery
1 tablespoon rose water
This Is What You Do :
Thoroughly wash Falsa under running water.
Soak Falsa berries in 4 cups of water over night or several hours.
Mash them up by hand or blend them in an electric blender with the soaking water.
Pour throw a fine sieve or muslin cloth to get rid of the grainy bits of Falsa pits.
Boil 4 cups of water with sugar till the sugar is dissolved and water slightly reduced.
Cool the water, add it to Falsa juice.
Stir in a spoonful of rose water.
Boil the clean fruit with water and sugar for 30 minutes. (If you want to make fruit squash and preserve it, keep cooking till the juice and sugar thickens to a syrup like consistenc.
Cool and fill in bottles, dilutes with water before use).
Mash up the softened fruit with the stirring spoon or spatula.
Pass all the liquid and fruit through a sieve to remove fruit pulp and pits.
Stir in rose water.
Serve chilled with lots of ice cubes.