Kavath sherbet (Curd fruit virgin mojito)
A tangy summer beverage using a spring fruit.
Ingredients
The squash
- 2 nos Kavath (elephant apple) medium size
- 1/2 cup Hot Water to soak kavath
- 10 tbsp Brown sugar /jaggery
- 1/4 cup Water for syrup
The kavath sherbet
- 8 tbsp Kavath squash
- 1/2 tsp Rock salt
- 1 tsp Red chilli powder for rim garnish
- 1 tsp Salt use 1/2 tsp for rim garnish, only 1/2 tsp in the sherbet.
- 1 tsp Roasted cumin powder
- 2 pinch Asafoetida
- 20 leaves Mint leaves keep 4-5 aside for garnish
- 2 nos lemon For garnish and to muddle
- 8-12 cubes Ice
- 600 ml Chilled water/ soda (approx to top)
Instructions
To prepare the squash
- 1. Check the ripeness of kavath. Bounce it against a hard surface and note that it shouldn't bounce back
- 2. Open the fruit by hammering it lightly across its widest circumference until the surface cracks. Twist and open.
- 3. Scoop out the pulp in a big vessel using a spoon.
- 4. Soak this pulp for about an hour in hot water. Press and remove as much pulp as possible using a potato masher or your hands.
- 5. Pass it through a sieve to strain and get a smooth pulpy concentrate.
- 6. Heat a saucepan with above mentioned sugar and water. Stir till dissolved and boil for another 5 minutes on low flame till you don't get a thread but slightly thick syrup consistency. (Do not stir while simmering)
- 7. Cool and bring the syrup to room temperature. Add in the prepared kavath pulp
- 8. Your squash is ready
To prepare kavath sherbet
- 1. Chill the serving glasses.
- 2. Rub lime juice on the rim and roll it in salt, chilli powder mix.
- 3. In a glass pitcher muddle mint leaves, lemon slices of 1 lemon, spices and the prepared squash together. Fill it with water/ soda . (Keep few leaves aside for garnish. 4-5 nos)
- 4. Stir top to bottom using a stirrer or spoon.
- 5. Taste and make adjustments if needed.
- 6. Add 2-3 ice cubes to the each chilled glass.
- 7. Top them up equally with the prepared mojito
- 8. Serve immediately garnished with mint leaves.