Recently during our trip to Kanyakumari, after a long walk and site seeing, we wanted to have something refreshing and thought of having soda, but the shopkeeper recommended us to have their nungu sharbhat.
Also do check out my Nungu Milkshake, Nungu Payasam (kheer) with Video, Nungu Crumble prepared by my son, Pistachios Nungu Mousse.
Nungu Sharbhat / Ice-Apple cooler / Toddy Palm Cooler – Summer Recipes
Nungu Sharbhat is a natural coolant, which refreshes people during summer and also helps in digestion after a long day work. Also it’s very tasty and healthy to have, as nungu is a seasonal fruit and summer is about to go, give a try to this nungu sharbhat as soon as possible. I have prepared two versions of this sharbath both with soda/sparkling water and the regular one.
Taking it to Fiesta Friday #173 hosted by Angie@thenovicegarderner.
CLICK HERE for more summer recipes and CLICK HERE for more Beverages recipes.
- Nungu (hard – 4 no’s, soft – 3 no’s) – 7 no’s
- Nannari / Sarsaparilla Syrup – 5 tbsp
- Lemon juice – 3 tbsp
- Sugar (optional) – 3 tsp
- Sabja / Falooda seeds – 4 tbsp
Making of Nungu Sharbath / Ice-Apple cooler / Toddy palm cooler –
- Soak falooda/sabja seeds in water for 20 mins.
- Peel the hard nungu’s and grind it to fine paste by sprinkling little water.
- Peel and finely chop the soft nungu’s to fine pieces and keep it aside for topping.
- For regular version – Take a glass, add 2 to 3 tsps of nungu paste, pour 2 tbsp of nannari syrup, a tbsp of lemon juice and water. Mix it well, so that the nungu paste blends well with the juice, add a tbsp of soaked sabja / falooda seeds. Top it with finely chopped nungu pieces, refrigerate and serve chilled.
- For Soda version – Take a glass, add 2 to 3 tsps of nungu paste, pour 2 tbsp of nannari syrup, a tbsp of lemon juice and sparkling water. Mix it well, so that the nungu paste blends well with the juice, add a tbsp of soaked sabja / falooda seeds. Top it with finely chopped nungu pieces and serve chilled.
Wednesday Calls for EXOTIC, last week it was Idiyappam Paya / Stringhoppers and Lamb Trotters I made for Exotic wednesday – give a try and CLICK HERE for that Link and today it’s going to be more exotic as – the recipe is a summer coolant and the main thing is my son HIRESH is preparing this dish NUNGU CRUMBLE for you.
Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.
Idiyappam Paya / StringHoppers and Lamb Trotters
CLICK HERE for more SUMMER RECIPES.
Already I have shared Nungu / Ice-Apple Crumble with Lemon juice and sugar, this year with Palm Jaggery sryup and Nannari Syrup. Give a try guys and beat the heat with the natural products. Let me share the recipe…
Nungu / Ice-Apple Crumble
- Nungu / Ice-Apple – 15 nos
- Palm Jaggery syrup – 1 tbsp
- Nannari syrup – 1 tbsp
- Lemon juice – 1 tbsp
- Sugar – 1 ½ tsp
Making of Nungu / Ice-Apple Crumble with 3 versions –
- Peel all the nungu together, transfer it to a bowl, crumble them well with your hands.
- Divide them to equal proportion in 3 bowls.
- Add palm jaggery sryup along with 2 tsp of lemon juice, mix it well and serve chilled.
- Add nannari syrup along with a tsp of lemon juice, mix it well and serve chilled.
- Add the leftover lemon juice and sugar, mix it well and serve chilled.
Already I have shared one recipe with Nungu/Ice apple – Nungu Payasam/IceApple Kheer and now this is my second one. As already told in the previous post, nungu is one among the most important coolant and which is available only in summer. I would say that a seasonal fruit with a yummy recipe, you can prepare this recipe to make the kids consume this Ice apple.
Also I like to thank my friend Subadhra, who shared me the wonderful and yummy recipe. My kids loved it a lot and also as a mom I feel happy that somehow I made the kids consume this Nungu/Ice Apple. This can be served as Dessert for lunchtime. A best coolant for this summer to beat the heat.
I am taking this to Fiesta Friday #69 hosted by Angie@thenovicegarderner. Let us move on to the recipe…
Nungu with lemon juice and sugar
Nungu with lemon juice and nannari syrup
- Nungu / Ice Apple – 9 nos
- Fresh Lemon juice – 2 tbsp
- Sugar – 1 ½ tsp
- Nannari syrup – 1 tbsp
- Skin out the Nungu/Ice apple.
- Take the nungu in a wide mouth vessel and crumble it well with your hands. Do not pulse or blend in blender.
- After well crumbled, pour in the lemon juice followed by sugar.
- Mix them well, until the sugar is dissolved and refrigerate it for an hour.
- If using nannari syrup: Pour in the Nannari syrup, give a stir and refrigerate it for an hour.
Serve chilled with small pieces of lemon wedges. Can be served as dessert in lunchtime.
Note: Crumble Nungu/Ice Apple only with your hands, because this is the highlight of this dessert.