In search of the perfect Sherbets

Heat coupled with high levels of humidity often makes summertime in Goa unbearable, leading many to feel dehydrated and fatigued. In fact, it is that time of year when people in Goa crave more drinks to cool themselves. Moreover, everyone desires to have a moist, radiant skin that is free of blemishes and wrinkles. The secret to such skin is to drink lot of fluids free of alcohol.People in Goa traditionally used to offer cooling drinks such as tender coconut water, bhindache sherbet, limbu sherbet and panak to guests who visited their homes.
Fresh lemon juice contains natural citric acid with ample Vitamin C which helps to restore the electrolyte balance in the body. Kokum drinks have a proven anti-obesity effect. Another drink consumed during summer time is kothmir-jeeryache udak which is a boiled decocotion of coriander and cumin seeds. Drinks like panak, tender coconut water keep the skin cells hydrated. Juices help our bodies get rid of toxins.
Muslims in Goa serve sherbet - jaggery mixed with water and at times flavoured with cardamom powder - on the day of Muharram. Panak is a juice prepared with kokum, fresh lime and water, and flavoured with spices. It is rich in vitamins, minerals and nutrients. Panak is served on the day of Gudi Padva, specially prepared during Vaishaki in Hindu monastries (mutt). After separating kokum rinds, the seeds that remain are soaked in water for 1-2 hours, and then drained. The water in which the seeds were dipped is then flavoured with pepper powder, salt and jaggery. This is traditionally prepared in clay pots.
Another way of making panak is by mixing water in fresh kokum extract (agal) along with pepper powder, salt, ginger juice and jaggery. Instead of using fresh ginger juice dry ginger powder (soonth) could be used. Another type of panak is made with lime juice, ginger powder, water and jaggery. Panak should be sweet and sour with a tinge of pungency. Vitamin C in lime juice protects skin cells from free radical damage. Drinking panak everyday will promote good health, heal your body, give you energy and prevent skin diseases.
Bhindache sherbet is a known to be a welcome drink prepared by soaking kokum rinds in water. After draining these, sugar, cumin seed powder and salt are added. Instead of cumin powder, it is flavoured at times with cardamom powder. Panhe is prepared by boiling mature firm mangoes in water. The pulp is extracted, mixed with sugar, ginger powder or cardamom powder, and salt. This can be stored in bottles. In Maharashtra, it is prepared by roasting green mangoes.
Limbache sherbet is a mixture of lime juice, water, salt and sugar which is occasionally flavoured with cardamom powder. Catholics in Goa prepare Orchata from almonds by blanching and then removing skins. Almonds are then ground into a consistency of thick coconut milk (aapross), and strained. Almond milk thus extracted is then mixed with a syrup of one string consistency, continuously stirred so that no lumps are formed. This is cooked till a thick syrup is formed, rose essence or almond essence is added and it is preserved it in a bottle. Cashewnuts are used in the preparation in case almonds are not available. Orchata is always served diluted only on special occasions.
Interesting types of fruit syrups, called xarope, are prepared in Catholic houses. Hindus call xaropes sherbet. Xaropes are prepared from local limes only which have a thick, pale orange skin when ripe. This is called xarope de limao. Kokum syrup is called xarope de brindao, jamun syrup (jambla) is called xarope de jambulao.
The juice from the respective fruit is extracted and mixed with a sugar syrup of one string consistency that is previously cooled. No preservatives are used. Two tbsp of the concentrate is diluted with water. Syrup is also prepared from ripe passion fruit (Krishna kamal).
An ideal sherbet should always be refreshing with the right proportion of all ingredients used, especially juice and sugar. Goa seems to be experiencing an unusually severe heat wave this month, so its time to stay cool with fresh sherbets.