Kharbhooja Sharbat Recipes

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KHARBHOOJA SHARBAT



Kharbhooja Sharbat image

Make and share this Kharbhooja Sharbat recipe from Food.com.

Provided by Lavender Lynn

Categories     Punch Beverage

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

4 small honeydew melon (Kharbooja) or 2 large honeydew melon (Kharbooja)
1/2 cup fresh orange juice (Santra Ka Raas)
1/4 cup fresh lemon juice (Nimbu Ka Raas)

Steps:

  • If using small melons, slice off the top of each as a lid, if using large melons, cut them into half.
  • Cut the edges into zigzag pattern.
  • Cut a thin slice off the bottom so that the melon stands upright without tipping (take care not to cut through the shell).
  • Scoop out the seeds and discard.
  • Scoop out the flesh and process in a blender, along with the remaining ingredients, until smooth.
  • Chill well and serve in the shells, if desired, with reversed lids and a straw.

KHARBHOOJA SHARBAT, MELON BEVERAGE



Kharbhooja Sharbat, Melon Beverage image

An Indian beverage found in Indian Food Forever. No times given so I'm guessing at them. I searched Khus Essence and found it available here very reasonably priced: http://store.myspiceshop.com/11015.html @ 1.49. Cook time is chill time Also found this description elsewhere: "Khus essence: Sometimes spelled khas, this flavouring essence is extracted from the aromatic rhizomes of vetiver (Vetiveria zizanioides), a tropical grass. Used to flavour sweet syrups and beverages in India, it is particularly popular in Bengal. The oil is a constituent of some of the world's most expensive perfumes. In tropical Asia the roots are also used to make screens, mats and fans which, when damped down, release again their unique fragrance."

Provided by Annacia

Categories     Beverages

Time 2h20m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 large honeydew melon (Kharbooja)
1/2 cup strained fresh orange juice (Santra Ka Raas)
1/4 th cup fresh lemon juice (Nimbu Ka Raas)
4 drops oil, Khus (Khus Essence is what you want, see intro above.)

Steps:

  • If using small melons, slice off the top of each as a lid, if using large melons, cut them into half.
  • Cut the edges into zigzag pattern.
  • Cut a thin slice off the bottom so that the melon stands upright without tipping (take care not to cut through the shell).
  • Scoop out the seeds and discard.
  • Scoop out the flesh and process in a blender, along with the remaining ingredients, until smooth.
  • Chill well and serve in the shells, if desired, with reversed lids and a straw.

Nutrition Facts : Calories 580.9, Fat 2.3, SaturatedFat 0.6, Sodium 277.1, Carbohydrate 146.1, Fiber 12.4, Sugar 129.9, Protein 8.7

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