Mango Sabja Sarbath Recipe – Ginger & Chili Refreshment

Last Updated on 6 months ago by Neha Deshmukh

Mango Sabja Sarbath Recipe – Ginger & Chili Refreshment

Hey everyone! If you’re anything like me, you’re always on the lookout for a drink that’s both incredibly refreshing and has a little something extra. This Mango Sabja Sarbath with a kick of ginger and chili is exactly that! I first made this during a particularly scorching summer, and it’s been a family favorite ever since. It’s the perfect balance of sweet, spicy, and cooling – seriously, you need to try it.

Why You’ll Love This Recipe

This isn’t your average mango drink. The sabja seeds (also known as basil seeds) add a lovely texture, and the ginger-chili combo gives it a zing that’ll wake up your taste buds. It’s super easy to make, requires minimal ingredients, and is a fantastic way to beat the heat. Plus, it’s naturally cooling and packed with goodness!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• ?? cup sugar
• ?? cup water
• 1 cup thick mango juice (about 2 large mangoes)
• 1 green chili
• 2 inch ginger
• 1.5 tbsp basil (sabja) seeds
• 4 lemon slices
• 1 cup ice cubes
• Mint leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Mango Juice Quality: Seriously, use the best mangoes you can find! Alphonso mangoes are amazing if you can get them, but any sweet, flavorful mango will work beautifully. Freshly squeezed juice is always best, but good quality, unsweetened mango pulp is a decent substitute.
• Basil Seed Soaking: Don’t skip soaking the sabja seeds! They swell up and become wonderfully gelatinous, adding a unique texture to the sarbath.
• Ginger Freshness: Fresh ginger is key here. It provides a lovely warmth and aroma that powdered ginger just can’t match.
• Chili Heat Level: I like a little kick, but you can adjust the chili to your preference. Remove the seeds for a milder flavor, or leave them in for extra heat.
• Regional Variations in Sarbath: Sarbath recipes vary across India! Some people add rosewater, cardamom, or even a pinch of black salt. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get to making this magic happen!

1. First, let’s make the sugar syrup. Combine the sugar and water in a saucepan. Stir over medium heat until the sugar dissolves completely. Once it’s dissolved, remove from the heat and let it cool down completely.
2. While the syrup cools, soak the basil seeds in a cup of water for about 5-6 minutes. You’ll notice they swell up beautifully!
3. Now, peel and finely chop the ginger. Slit the green chili lengthwise, remove the seeds (if you want it milder), and chop it finely too.
4. Time to assemble! In a shaker bottle, add the chopped ginger, green chili, cooled sugar syrup, lemon slices, mango juice, soaked basil seeds, and ice cubes.
5. Seal the shaker tightly and shake vigorously until everything is well combined and the mixture is nice and frothy.
6. Line your serving glasses with a few ice cubes and pour the shaken sarbath into the glasses.
7. Garnish with fresh mint leaves and serve immediately. Enjoy!

Expert Tips

• Chill Everything: For the most refreshing sarbath, make sure your mango juice and sugar syrup are well-chilled before you start.
• Don’t Over-Shake: Shaking too much can dilute the sarbath. Just shake until it’s frothy and well combined.
• Adjust to Taste: Don’t be afraid to taste and adjust the sweetness or spice level as needed.

Variations

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

• Vegan Adaptation: Simply ensure your sugar is vegan-friendly (some refined sugars use bone char in processing).
• Sugar Level Adjustment: If you prefer a less sweet drink, reduce the amount of sugar in the syrup. You can also use a sugar substitute like stevia or honey.
• Spice Level – Mild/Medium/Hot: My family loves a good kick, but my friend Priya prefers hers super mild. Adjust the amount of green chili (or omit it altogether) to suit your taste.
• Summer Cooling Drink Adaptation: Add a squeeze of lime juice for an extra cooling boost. My grandmother always added a pinch of cardamom powder too!

Serving Suggestions

This Mango Sabja Sarbath is perfect on its own, but it also pairs well with:

• Spicy Indian snacks like samosas or pakoras.
• A light lunch or dinner.
• Just about anything on a hot day!

Storage Instructions

This sarbath is best enjoyed immediately. However, you can store the sugar syrup and soaked basil seeds separately in the refrigerator for up to 2-3 days. Just combine them with the mango juice and other ingredients when you’re ready to serve.

FAQs

Let’s answer some common questions:

• What is Sabja Sarbath and its benefits? Sabja sarbath is a traditional Indian drink made with basil seeds, sugar, and often fruit juice. Basil seeds are a good source of fiber and are believed to have cooling properties.
• Can I use store-bought mango pulp instead of fresh mango juice? Yes, you can! Just make sure to use a good quality, unsweetened mango pulp.
• How long can I soak the basil seeds? Don’t soak them for more than 30 minutes, or they’ll become too gelatinous. 5-6 minutes is ideal.
• What is the best way to adjust the sweetness of the sarbath? Add more or less sugar to the syrup, or use a sugar substitute.
• Can this sarbath be made ahead of time? It’s best enjoyed fresh, but you can prepare the sugar syrup and soak the basil seeds ahead of time.