Authentic Khubani Ka Sharbat Recipe – Easy Apricot Drink

Last Updated on 4 months by Neha Deshmukh

Authentic Khubani Ka Sharbat Recipe – Easy Apricot Drink

Hey everyone! If you’ve ever spent a hot Indian summer wishing for something truly refreshing, you need to try Khubani Ka Sharbat. This apricot drink is a childhood memory for so many of us, and honestly, it’s the perfect blend of sweet, tangy, and cooling. I first made this myself when I was craving a taste of my grandmother’s kitchen, and it instantly transported me back! Let’s get into how to make this incredibly easy and delicious sharbat.

Why You’ll Love This Recipe

This Khubani Ka Sharbat isn’t just a drink; it’s an experience. It’s wonderfully fragrant, naturally sweet, and unbelievably soothing on a warm day. Plus, it’s surprisingly simple to make, even if you’re not a seasoned cook. It’s a fantastic way to beat the heat and impress your family and friends with a taste of authentic Indian flavors.

Ingredients

Here’s what you’ll need to create this delightful apricot cooler:

• 250 grams dried apricots (khubani/qubani)
• 6-7 tablespoons sugar (adjust to taste)
• Vanilla ice cream or custard (for garnish)
• Apricot kernels (for garnish)

Ingredient Notes

Let’s talk about the stars of the show!

• Khubani/Qubani Apricots: These are the apricots you want for this recipe. They’re a specific variety known for their rich, slightly tart flavor and beautiful orange color. You can usually find them at Indian grocery stores or online. They originate from the Hunza Valley in Pakistan, and are prized for their flavour.
• Sugar: I use regular granulated sugar, but you can experiment with other sweeteners like honey or maple syrup.
• Apricot Kernels: These are totally optional, but they add a lovely, subtle almond-like flavor and a traditional touch. Important: Source these from a reputable place, as some can be bitter. You can often find them alongside the dried apricots themselves.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, soaking and simmering!).

1. First, give your dried apricots a good wash. Then, place them in a bowl and cover them with plenty of water. Let them soak overnight – seriously, don’t skip this step! It’s crucial for softening the apricots and getting that perfect sharbat consistency.
2. The next day, you’ll notice the apricots have plumped up beautifully. Drain the soaking water (don’t throw it away!) and put the apricots into a pot. Add the soaking water back in – you’ll need this to cook them.
3. Cook the apricots on low heat until they’re super soft and almost falling apart. This usually takes about 20-25 minutes.
4. Once they’re cooked, gently mash the apricots with a potato masher or the back of a spoon.
5. Now, add the sugar and stir until it dissolves completely. Simmer for another 5-10 minutes, stirring occasionally, to ensure everything is well combined.
6. Let the mixture cool completely. For the best flavor, chill it in the fridge for at least a couple of hours.

Expert Tips

• Don’t rush the soaking! Overnight is best.
• Adjust the sugar: Taste as you go and add more or less depending on your preference.
• For a smoother sharbat: You can strain the mixture through a fine-mesh sieve after cooking to remove any remaining pulp. I personally like a little texture, so I usually skip this step.

Variations

Want to switch things up? Here are a few ideas:

• Summer Cooling Drinks: Add a pinch of cardamom powder while simmering for a fragrant twist. My aunt always adds a tiny bit!
• Adjusting Sweetness: If you prefer a less sweet drink, start with less sugar and add more to taste.
• Using Fresh Apricots: While traditionally made with dried apricots, you can use fresh apricots if they’re in season. You’ll need about 500 grams of fresh apricots, pitted and chopped. Reduce the cooking time accordingly.
• Regional Variations in Garnishes: Some families like to garnish with chopped pistachios or almonds instead of apricot kernels.
• Spice Level (Optional): A tiny pinch of black pepper can add a surprising and delightful warmth.

Serving Suggestions

Khubani Ka Sharbat is best served chilled! Pour it into pretty glasses and garnish with a scoop of vanilla ice cream or custard and a sprinkle of apricot kernels. It’s perfect as an afternoon refresher, a welcome drink for guests, or a delightful treat after a spicy meal.

Storage Instructions

You can store Khubani Ka Sharbat in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What is Khubani Ka Sharbat and its health benefits? Khubani Ka Sharbat is a traditional Indian apricot drink known for being incredibly refreshing. Apricots are a good source of Vitamin A and fiber, offering some health benefits.
• Where can I find Khubani/Qubani apricots? You can find them at Indian grocery stores, online retailers specializing in Indian ingredients, or sometimes in the international aisle of larger supermarkets.
• Can I make this sharbat ahead of time? Absolutely! In fact, it tastes even better after it’s had a chance to chill and the flavors have melded.
• What can I substitute for apricot kernels? If you can’t find apricot kernels, you can use slivered almonds or pistachios for garnish. They won’t have the exact same flavor, but they’ll still add a nice crunch.
• How do I know when the sharbat has the right consistency? It should be slightly thick and syrupy, but still pourable. If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Enjoy making (and drinking!) this delicious Khubani Ka Sharbat. I hope it brings a little bit of sunshine to your day!