Phalsa/ Falsa ( Grewia asiatica) Sharbat

Phalsa/ Falsa ( Grewia asiatica) Sharbet

Some foods take me right back to my childhood, like today’s star – Phalsa/ Falsa, also known as Grewia asiatica.

We used to pick up this small red purple berry-like fruit from the street vendors, eat it with black salt/kala namak. Oh of the simple days and simple treats!!   In its honour I have today, Phalsa Sharbat. The quintessential summer cooler!

Phalsa/Falsa ( Grewia asiatica) Sharbet

As much as I love it, I don’t find it easily in Gurgaon. As soon as the season starts, begins my hunt for phalsa! It has a very short shelf life, as I discovered the hard way, when a whole batch of my loot spoilt within 2 days! So if you do get your hands on it, please know, it should be consumed really fast.

 

Phalsa/ Falsa ( Grewia asiatica) Sharbet

It has a wonderful astringent, sweet ,sour taste that somehow reminds me of Jamun ( Java plums). They  have  a small  seed which can be eaten..I like to, I like the crunch! 🙂

 

Phalsa/ Falsa ( Grewia asiatica) Sharbet

Now as great as they taste, they are also very beneficial. This is  a very cooling fruit. Can be used for treating dehydration. Its full of antioxidants, is digestive and can alleviate acidity, helps in regulating blood pressure and is anti inflammatory.

So go ahead make a batch of this sharbat and  enjoy this beautiful cooling beverage. We have much to celebrate with our gorgeous local and seasonal produce that make this heat so much more  bearable for us!

Phalsa/ Falsa ( Grewia asiatica) Sharbet

Hope you all love it as much as we do. I’d love to hear about  how it turned out for youLeave  a comment below and share a picture onINSTAGRAM  using the hashtag #tashasartisanfoods !

Phalsa/ Falsa ( Grewia asiatica) Sharbet
Yum
Print Recipe
Servings
1.5 Liter
Servings
1.5 Liter
Phalsa/ Falsa ( Grewia asiatica) Sharbet
Yum
Print Recipe
Servings
1.5 Liter
Servings
1.5 Liter
Ingredients
  • 500 gms Phalsa
  • 150 gms sugar
  • 1-2 tsp Black salt/ Kala namak
  • 1 liter Water
Instructions
  1. Soak the cleaned phalsa in water for 30 minutes. Drain and rinse very well. Mix in the sugar and let it sit for 10-15 minutes.
  2. Now add half the quantity of water, the macerated berries, salt to a blender and blend till pureed.
  3. Strain through a sieve, adding more water as required, to get every last bit of the pulp. Taste and adjust for sweetness. Store in a clean bottle.
  4. You may like to drink this straight up or dilute it with some plain water or coconut water. Enjoy!

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