Sweet Lime Juice Recipe – Authentic Mosambi Sharbat for Summer

Last Updated on 2 months by Neha Deshmukh

Sweet Lime Juice Recipe – Authentic Mosambi Sharbat For Summer

Okay, let’s be real. Summer in India? It demands a glass of something cool, refreshing, and utterly delicious. And for me, nothing hits the spot quite like a tall glass of homemade Mosambi juice. I remember my Dadi (grandmother) always making this for us during the scorching heatwaves – it was instant relief! This isn’t just a drink; it’s a little sip of sunshine and nostalgia. Today, I’m sharing her recipe with you, so you can experience that same magic.

Why You’ll Love This Recipe

This Mosambi Sharbat is unbelievably easy to make, needing just a handful of ingredients and about 10 minutes of your time. It’s naturally sweet and tangy, incredibly hydrating, and packed with Vitamin C. Plus, it’s a fantastic way to use up those sweet limes when they’re in season! Honestly, once you try making it at home, you’ll ditch the store-bought versions for good.

Ingredients

Here’s what you’ll need to whip up this delightful drink:

• 2 sweet limes (Mosambi), nos
• 2 teaspoons sugar (or to taste)
• 1 pinch salt

Ingredient Notes

Let’s talk Mosambi! There are a few different varieties available, and they do vary in sweetness. I prefer the Nagpur Mosambi – they’re known for being extra juicy and having a lovely balance of sweet and tart.

You might find that Mosambi from different regions have slightly different flavour profiles too. Some are more acidic, while others are almost honey-sweet. Don’t worry too much about finding a specific type, just make sure your limes feel heavy for their size – that’s a good sign of juiciness!

And please, please, use fresh limes! The flavour is just incomparable to anything you’ll find bottled.

Step-By-Step Instructions

Alright, let’s get juicing!

1. First, gently trim the edges of your sweet limes. Then, make shallow slits around the sides – this makes peeling them so much easier. Trust me on this one!
2. Now, peel those limes and remove any seeds. Roughly chop the fruit into smaller pieces.
3. Pop the chopped Mosambi into your blender. Pulse it briefly – and I mean briefly! We don’t want to overgrind it, or it can become a little bitter.
4. Strain the juice using a mesh strainer. Use the back of a spoon to really press down on the pulp and extract every last drop of liquid. You want to get all that goodness!
5. Pour the strained juice back into your blender or a jug. Add the sugar and a tiny pinch of salt. Stir well until the sugar is completely dissolved. Taste and adjust the sweetness if needed.
6. If you’re doing this the old-fashioned way (which my Dadi always did!), you can simply halve the Mosambi and use a manual juicer to extract the juice directly. Then follow steps 5.

Expert Tips

• Don’t overblend: Seriously, this is the key to avoiding bitterness. Short pulses are your friend.
• Strain, strain, strain: Removing the pulp makes for a smoother, more enjoyable juice.
• Chill time is crucial: This juice is best served ice cold.

Variations

Let’s get creative!

• Spice Level – Mildly Sweet: If you prefer a less sweet drink, start with 1 teaspoon of sugar and add more to taste.
• Festival Adaptations – Summer Solstice/Heatwave Refreshment: Add a few mint leaves to the blender for an extra cooling effect – perfect for those scorching summer days!
• Adjusting Sweetness: Honey or maple syrup can be used instead of sugar, but they will slightly alter the flavour.
• Using Other Citrus Fruits: Feel free to blend in a little orange juice or grapefruit juice for a different twist. My friend loves adding a splash of pomegranate juice!

Serving Suggestions

Pour your Mosambi juice into a tall glass filled with ice cubes. Garnish with a slice of Mosambi or a sprig of mint. It’s perfect on its own, or as a refreshing accompaniment to a spicy meal.

Storage Instructions

Mosambi juice is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The flavour might diminish slightly over time.

FAQs

Is Mosambi the same as Sweet Lime?

Yes! Mosambi is the Hindi name for Sweet Lime. They’re the same fruit, just called different things in different parts of India.

How do I avoid bitterness in my Mosambi juice?

The key is to avoid overblending the fruit. Pulse it briefly, and don’t grind it into a pulp. Also, straining the juice helps remove some of the bitter compounds.

Can I make Mosambi Sharbat ahead of time?

You can, but it’s best enjoyed fresh. If you do make it ahead, store it in the refrigerator and give it a good stir before serving.

What’s the best way to extract juice from Mosambi?

Using a blender and straining is quick and efficient. However, a manual juicer also works well, especially if you prefer a more traditional method.

Can I use a different sweetener instead of sugar?

Absolutely! Honey, maple syrup, or even a sugar substitute can be used. Just keep in mind that they will affect the flavour of the juice.