Falsay Ka Sharbat is refreshing, delicious, and tasteful. Its eye-catching and vibrant pink color evokes a sense of fun warmth. This is actually the first year it's available in the United States! That in itself should be a testament to how unique of a drink Falsay Ka Sharbat is - especially in the US!
WHAT IS FALSAY KA SHARBAT?
Falsay is known as Blackcurrant. It's uniquely found in only 3 weeks of the year in South Asia, which includes Pakistan and India. Blackcurrant, or Falsay, is a slightly sour yet delicious member of the family of berries. Essentially, Falsay Ka Sharbat is a juice of Blackcurrant. We have other Pakistani summer drink recipes on the blog: Mango Lassi (THE BEST) and Sattu Drink.
WHERE CAN I PURCHASE THEM?
Getting your hands on falsay is a near-Herculean feat; I had been hunting all over the US for these falsay until I finally discovered Deep - a ‘deep’ly rewarding answer to my prayers! For the first time in America, I'm presenting you the direct link for Falsay. It's easy to order and comes right to your doorstep in a freezer box.
WHY THE SEEDS ARE BAD?
Blackcurrant comes with little seeds inside of it. These seeds are notoriously harmful to one's health, so it is advised to avoid them. For example, if you consume too much of them it can spur the growth of kidney stones.
BENEFITS OF BLACKCURRANT
- It hydrates the body.
- It's beneficial for respiratory system.
- It controls blood sugar.
- Great for digestive issues.
- It includes Vitamins A,B, and C, iron, magnesium, dietary fibre, and potassium.
- Helps with blood pressure and cholesterol.
INGREIDENTS
- Black Current (Falsay)
- Salt (Namak)
- Black Salt (Kala Namak)
- Sugar (cheeni)
- Water (pani)
- Ice cubes (barf)
HOW TO PREPARE IT?
LET'S MAKE FALSAY KA SHERBAT!!!
Falsay Ka Sharbat
Equipment
- blender optional
Ingredients
- 24 oz blackcurrants falsay
- ¼ tsp salt namak
- 1 cup granulated sugar cheeni
- 1 tsp black salt kala namak
- water pani
- ice cubes barf
Instructions
Instruction by Hand
- In a bowl, add falsay, black salt, salt, and sugar. Mix all together, cover the bowl with a cling wrap.
- Refrigerate for a hour.
- Take it out of the fridge. Discard the Cling wrap.
- Squeeze the falsay for 2 minutes.
- Take empty large bowl and place the stainer on top of the bowl.
- Next place half of the falsay in the strainer and squeeze the juice out of the falsay.
- Squeeze the juice out through the stainer in the bowl underneath it until you have no juice it's just a ball of seeds in your hand.
- Discard the ball of seeds.
- Now add the other half of the falsay onto the stainer and start squeezing like before until there is no juice and it's just a ball of seeds in your hand.
- Discard the ball of seeds.
- Now add water through the strainer to the consistency you want, I add 1½ cup of water.
- Pour it in a jag; add ice cubes, mix and Enjoy!
Instruction by blender
- In a bowl, add falsay, black salt, salt, and sugar. Mix all together, cover the bowl with a cling wrap.
- Refrigerate for a hour. Take it out of the fridge. Discard the Cling wrap. Squeeze the falsay for 2 min by hand.
- Add it all in a blender.
- Blend it for 1 minute.
- Then add water until your desire consistency.
- Blend it again for a minute.
- Place a strainer on a jug/pitcher.
- Swift the Falsay juice out make sure your strainer is catching the seeds.
- Enjoy!
Bina says
I recently made it, and it was one of the best falsay sharbat recipes! Everyone in my family loved this sharbat.
Sarah Mirza says
Thank you so much <3
asif jamal says
What a wonderful recipe.. This reminds me falsey sharbat in Pakistan. I think better than Pakistan
Sarah Mirza says
awww thank you so much :*