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 honor, I have today, Phalsa/ Falsa  Sharbat. The quintessential summer cooler!

Phalsa/Falsa ( Grewia asiatica) Sharbet

As soon as the season starts, my hunt for phalsa begins! Unfortunately, I don’t find it very easily in Gurgaon. Also, this berry 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

Phalsa 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. It 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 and enjoy this beautiful cooling Phalsa/ Falsa Sharbat. 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. 

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Phalsa/ Falsa ( Grewia asiatica) Sharbet

Servings: 1 Liter
Calories:
Author: Natasha Minocha

Ingredients

  • 500 gms Phalsa
  • 150 gms Sugar
  • 1-2 tsp Black salt/ Kala namak
  • 1 liter Water

Instructions

  • 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.
  • Now add half the quantity of water, the macerated berries, salt to a blender and blend till pureed.
  • 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.
  • You may like to drink this straight up or dilute it with some plain water or coconut water. Enjoy!