A glassful of nostalgic concoctions like bael ka sherbet or solkadhi is a delicious way to beat the heat in summer, and they boast several Ayurvedic properties that make them a favourite among generations. “These summer drinks are meant to hydrate the body and supplement electrolytes. In summer, we sweat a lot, so maintaining the electrolyte balance is crucial,” says nutrition consultant Sangeeta Khanna (www.healthfooddesivideshi.com). The hint of sweetness that sings through every sip, perfectly complementing the eye-twitching tang, is not simply to soothe the palate but also finds meaning in Ayurveda. The medley of cool, sweet, and sour serves a greater purpose in ensuring that the depleted nutrients are regenerated.

“As we sweat, we lose salt and minerals, which leads to weakness. The loss of these nutrients also affects the digestive fire or agni, compromising our appetite. The combination of sour, sweet and cool helps revive that,” says Nidhi Pandya, a third-generation Ayurvedic practitioner and healer.

“Sour makes us salivate and helps in the recovery of agni. This process is called deepana, meaning ‘kindling,’ and hrudhya, meaning ‘pleasing.’ The sweetness or madhura rasa has cooling properties. Therefore, the blend of these elements helps regenerate your appetite and combat water loss while cooling your body down,” adds Pandya.

Here are four traditional summer drinks that are easy to make and pack a medley of flavours, along with all the nutritional benefits to help you sail through the sweltering season.

Pyaar Mohabbat Sherbet

Nothing spells indulgence like this rosy drink does. The sherbet, whose name conjures visions of romance, is a staple in Old Delhi. The quirky nomenclature is credited to one Nawab Qureshi, who set up his shop opposite Jama Masjid after moving to Delhi from his hometown in Uttar Pradesh. This decadent mix, consumed in copious quantities during Delhi’s unforgiving summer, costs only Rs 10 per glass at his stall.

Ingredients

• 500 ml milk, chilled

• 1/3 cup Rooh Afza

• 1 cup watermelon cubes

• 1 tbsp sugar

• 1/2 cup ice cubes

• Crushed rose petals for garnish

Method

• Add Rooh Afza to the milk

• Stir till properly mixed

• Add watermelon cubes and ice and mix again

• Add sugar to taste

• Sprinkle rose petals on top and serve chilled

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Bael Ka Sherbet

The bael fruit (wood apple) is most unremarkable to look at, but packs extraordinary nutritional benefits. Also known as “Shivaduma” or the tree of Lord Shiva, this summer superfood enjoys a sacred status and is recommended by Ayurveda. When the temperatures soar, drink a glassful of sweet and sour bael juice to aid your digestion, improve your appetite, and prevent heatstroke. Plus, it is loaded with essential vitamins, such as B and C, and antioxidants.

Ingredients

• 1 whole bael fruit

• 1 tbsp lemon juice

• Mint leaves, as required

• 2 cups water

• Ice, as required

• Sugar to taste

Method

• Break open the bael fruit and scoop out the pulp

• Add some water to the pulp and mash it

• Next, strain the pulp and keep the juice aside

• Add crushed mint leaves to the strained pulp and pour water to the mix

• Add sugar to taste and serve chilled

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Solkadhi

Made with pulped kokum (Garcinia indica), a fruit from the mangosteen family, this drink is popular along the Konkan coast, and for good reason. Besides being fibre-rich, Ayurveda suggests that kokum regenerates digestive fire or agni and aids digestion. Moreover, it is also replete with anti-inflammatory and anti-allergic properties. And if the heat makes you irritable, kokum also contains flavonoids and other properties that help increase serotonin levels.

Ingredients

• 10-12 pieces of kokum

• 1 l water

• 2 tsp garlic, finely chopped

• 1/2 tsp green chillies, finely chopped

• 1 tbsp coriander leaves, finely chopped

• Pink salt to taste

Method

• Soak the kokum in water for an hour till it begins to release its colour

• After the water turns red, strain it and add chopped garlic, green chillies, onions and store in the refrigerator for an hour

• Next, add salt to taste, keep it in the fridge for up to two days, and let it soak in all the flavours

• Before serving, strain the mix

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Sattu Ghol

This salty, spicy drink is the closest you will come to a wholesome meal in a glass. Across states like Uttar Pradesh, Bihar and Jharkhand, this humble drink is a go-to summer staple for multiple purposes. Made with powdered chana or Bengal gram, the protein-rich drink keeps you full for long hours, helps you regain lost nutrients, and maintains body temperature.

Ingredients

• 3 tbsp sattu

• 1/4 tsp roasted cumin powder

• 1 tsp dry mint powder

• 1 green chilli, finely chopped

• 2 cups water

• 1 tbsp coriander leaves, finely chopped

• 2 tbsp onion, finely chopped

• 1 tbsp lemon juice

• Black salt (optional)

Method

• In a bowl, mix sattu with roasted cumin powder, mint powder, and chopped green chilli

• Add 1/2 cup water and mix well till smooth and lump-free

• Then add the remaining water, coriander leaves, onion and lemon juice and mix again

• Add black salt to taste and serve chilled