Ambadi Sharbat is one of the common and inexpensive summer coolers, popular in the rural parts of Maharashtra.
The green leafy vegetable “Ambadi” is known by different names. Ambadi in Marathi, Roselle in English, and Gongura in Telugu. Ambadi belongs to the hibiscus family of plants The calyx of the flowers is used to make sharbat and also has medicinal uses.
The sharbat is delicious, refreshing and gets a beautiful red colour from the flowers. As these flowers are sour, this sharbat with its sweet and sour taste appeals to most people. I learned it from my husband’s grandmom. Such a sweet lady she was.
1/3 cup roselle flowers (ambadi flowers). I have used fresh flowers
1 liter of water
3 to 4 tsp powdered sugar or as per taste (pisi hui cheeni)
1 tsp of roasted cumin powder (bhuna jeera powder)
½ tsp black pepper powder (kali mirch powder)
½ tsp black salt (kaala namak)
– Heat water in a pan.
– Add ambadi flowers.
– Allow this to boil. – Simmer for a few minutes.
– The flowers will start releasing their colour and nutrients.
– Turn off the heat.
– Add powdered sugar, black salt, roasted jeera powder, and black pepper powder and mix well.
– Cover the pan and allow the mixture to cool completely.
– Strain the mixture.
– Refrigerate Ambadi Sharbat and serve chilled.
Recipe Credit – Ms Kanika Bhowmik