25 Best Sherbets as Refreshing Drinks for Summer in Ayurveda

25 Best Sherbets as Refreshing Drinks for Summer in Ayurveda

All we know about the colas and artificially flavored squashes (sherbets) like Coca-cola, Roohafza, and concentrated juices, etc. In today’s world, everything is synthetic. We call it a synthetic world. No one bothers about their health. Only wants artificial and synthetic i.e. “Bs hazir ho jaye abhi sab kuch” immediately what I have wanted. It is not right! And why we bother! Due to this modern era, everyone is working on artificial intelligence. So why not we take a challenge! And make a software application or make things with artificial intelligence. So that we will not work physically. Bs order Karo a jaye sahamane apke! Just like an Aladdin’s Jinny. But your way of imagination and the top of the laziness is out of limit!

We wait for every season like winter, summer, rainy, spring, autumn and dry season. When one season comes we hope that the other season comes quickly. You start thinking for the winter when the summer comes. And same in the winter, you hope for the summer. Because during the winter the people suffer from harsh conditions from December to March. Especially in India, the summer comes and people have to face extremely hot conditions from the month of May to September. As no one wishes to live in these harsh conditions. But some people like the winter while others like the summer. And what about you? What type of season do you like?

In India, people love all seasons especially the summer. As the days are too long for any type of work and wherever you want to go you can go very easily. In India, especially in Punjab and Rajasthan summer is like living in a Bhatti or a hot Tandoor. The sun goes on rising and your body temperature starts increasing. The person desires for chilled drinks whether it is coca cola or concentrated juices. In that condition, no one wishes for simple water or chilled water to drink. The thirst simply not quenches with plain water. Everyone wants some special drinks to calm that thirst.


Apple Sherbets

According to the Ancient science of Ayurveda, it is better to take the homemade drinks than artificial or synthetic drinks and concentrated juices. So here we give you some examples of homemade sherbets that are prepared from the natural ingredients only. These ingredients are always used by our ancestors. Due to which they feel refreshed and became physically fit. In simple words, you can say that they live a healthy lifestyle in those days. We people only live an artificial and synthetic world, not a healthy one. So let’s discuss some natural and healthy drinks. But you cannot simply call them drinks. As they do not quench your thirst only but also helps to keep up a healthy lifestyle too.

  • Adosa Sherbet (Bansa)
  • Unnao Sherbet
  • Gavjawan Sherbet
  • Anar Sherbet
  • Kewra Sherbet
  • Khas Sherbet
  • Giloy (Tinospora) Sherbet
  • Gudhal (Hibiscus) Sherbet
  • Banpsa Flower Sherbet
  • Gulab (Rose) Sherbet
  • Chandan (Sandalwood) Sherbet
  • Jupha (Hyssopus officinalis) Sherbet
  • Nilofer (Nymphaea alba) Sherbet
  • Lemon (Nimbu) Sherbet
  • Orange Sherbet
  • Bael (Aegle marmelos) Sherbet
  • Brahmi Sherbet
  • Kokum ka Sherbet
  • Thandai
  • Faalse ka Sherbet
  • Aam panna
  • Raktshodhak (Blood increases) Sherbet
  • Seb (Apple) Sherbet

These sherbets will refresh your mind, dehydrate the body and you will feel rejuvenated. In the pastimes when someone visited your homes. You offered homemade sherbets and shikanjvi to them. In other words, you can call it ‘lemonade’. And people enjoy these drinks. But in today’s world, if someone comes. We offer cold or hot coffee, tea, concentrated juices, colas, and squashes. They are full of artificial or synthetic colors, flavors, fragrances, preservatives or chemicals. Because to make lemonade you feel tired or you have to work physically.

Thandai – almonds, melon seeds in milk is pure white, while gudhhal (hibiscus), Barley Sattu (Jau ka Sattu), Chana Sattu (Black Gram sattu), Gulab sherbet (Rose), Chandan Sherbet (Sandalwood), Brahmi Sherbet, Shankpushpi Sherbet, and burans (rhododendron) are scarlet, bael (wood apple) tempts with delicate yellow and faalsa teases with a tint of violet. Aam panna is a refreshing green sherbet that helps to relieve the sore of eyes. Some sherbets are prepared ritually like saunf ka sherbet at Ganga Dasehra. While others are exotic regional specialties like sarsaparilla syrup in Kerala. The joys of kokum sherbet are popular along the western coast of India.

Sherbets as Refreshing Drinks in Ayurveda

Our wise ancestors tried to maintain a balance between the temperature of the body (taap) and a sensation of burning (daah). Sherbets are the best drinks to keep up a balance between taap and daah. According to Ayurveda, recipes of sherbets are not less than prescriptions for oral rehydration to ward off sunstroke. These natural ingredients are helpful to get rid of thirst (Trishna i.e. Pyaas or thirst). They also increase the Agni of the stomach, intellectual power, and digestion power. Sherbets have a restorative quality. These drinks are meant to be a tasty paushtik tonic. And give coolness to the body.

  1. Adosa Sherbet (Bansa)

Adosa Leaves

Take the adosa chaal or bark of adosa 1 kg in amount. Boil this 1 kg bark into 8 kg water on medium flame. When the 1/4th part remains. Then take the muslin cloth and sieve the decoction that remained.

Now take the 4 kg sugar i.e. thick gained sugar which is more useful for the sherbets. Because this type of sugar has fewer dirt particles than another one. After this take the sieved decoction and add sugar in it. Boil this mixture on the medium flame until it becomes thick and the consistency is not gained.

Now cool this sherbet and put into the glass bottle. Preserve it for long use.


Now you can consume this sherbet by taking the 2 teaspoons and add water in it. Consume this drink regularly two-three times a day.

Uses of Adosa Sherbet

The sherbet of adosa is beneficial for the cough and cold, asthma, raktpitt (Leprosy), bleeding in piles, etc. The person who suffers from these health issues can take this sherbet as a medicine or as a refreshing drink.

  1. Unnao Sherbet

Take the ½ kg of unnao (these are same as jungle ber) and grind it well. Boil this ½ kg of unnao in the 2 kg of water. When the 1 kg of this syrup remains, sieve it and put 3 kg of sugar in it. Boil it on medium flame until the thick consistency of decoction not formed. Cool the decoction and keep it into the glass bottle.


Take the 2-4 teaspoon of this mixture and mix it with water. Drink this sherbet daily every morning and evening. It is very tasty and refreshing sherbet for the summer.

Uses of Unnao Sherbet

It is beneficial for the person who suffers from  asthma, whooping-cough, blood in cough, raktpitt, pimples, and balances the Pitta Dosha. It also enhances the glow of your skin of the face.

  1. Gavjawan Sherbet

Take gavjawan 40 gm, 10 gm Billi Lotan (Nepeta hindostana), 10 gm dried Gulab petals (Rose Petals), powder of safed Chandan 10 gm, Baal Chad 10 gm, Chadila 10 gm, 500 gm ark of Gulab.

Boil all these ingredients in water until 1/3 th part remained. And add 1.5 kg sugar in it. Boil it on medium flame. Cool it and store into the glass bottle.


Take 2 -4 teaspoon of this sherbet and mix with water. Drink this sherbet every morning and evening.

Uses of Gavjawan Sherbet

Drink this sherbet to remove tiredness, insomnia before fever. It is very beneficial in insomnia, helps in providing rest to the brain and sound sleep. Gavjawan sherbet also removes pain from the body. It is helpful in tetanus, epilepsy and other nervous system diseases.

  1. Anar Sherbet

Take the anar (Pomegranate) juice 1 kg and boil it. When the half part remained then add 2 kg of sugar in it. After putting sugar in it boil it on medium flame until a thick consistency is not formed. You can also add some essence of anar and cool it. Now store it in the bottle for later use.


Take 30 gm to 50 gm of this sherbet. And mix it with one glass of water. Drink this sherbet two-three times regularly.

Uses of Anar Sherbet

By drinking Anar sherbet you feel relax and refreshing. It provides coolness to your body. Anar sherbet is helpful to get rid of the tiredness of the body. It is very tasty and helps to improve digestion power. It is best to drink for the summer.

  1. Kewra Sherbet

Kewra sherbet

Take 250 gm of kewra water, 1 kg normal water, 2 kg 500 gm sugar, 2 gm citric acid. Prepare a sherbet from these ingredients by boiling them on medium flame. Sieve this syrup in the muslin cloth when it is cooled down. You can also add green food color in that sherbet. And now mix the essence of kewra in it. Then put it into the glass bottles.


Mix 20 gm to 50 gm sherbet of kewra in one glass of water. This drink is very tasty, sweet and refreshing sherbet.

Uses of Kewra

It quenches the thirst and helps to relax your mind and body. It provides strength to your digestive system.

  1. Khas Sherbet

Khas (Chrysopogon zizanioides) is a herb not confuse it with the Khas Khas i.e. poppy seeds. Use 250 gm of the ark or kada of khas and 1 kg of water, 2 kg 500 gm, nimbu satva 5 gm. Mix all these ingredients and prepare the sherbet from these ingredients And boil until 1/3 part remains. Cool it and store in a bottle for later use. You can also add essence and make attractive for children by adding green food color.


Take 20 -50 gm of this sherbet and mix it in one glass of water. It is a very useful and tasty drink for the summer. Drink regularly for better results.

Uses of Khas Sherbet

It provides calmness in extremely hot conditions to your mind and body. Khas sherbet is also useful in the raktpitt, pit jawar, nose bleeding, biles bleeding, burning and redness in the eyes. It alleviates the pita dosha in your body.

  1. Giloy (Tinospora) Sherbet

Take 500 gm giloy, grind it and soak it in 1 kg water. Boil this giloy water and when 250 gm remains. Then add 3 kg sugar in 250 gm remained kada. Boil it until the thick syrup is not formed.

Uses of Giloy Sherbet

This sherbet is helpful for cure-all types of fever problems. It balances the pitta dosha. Giloy sherbet is helpful in acidity, burning, and redness of eyes, burning sensation in urine, old fever, odor from sweat. It removes the Trishna (thirst) of your body.

  1. Gudhal (Hibiscus) Sherbet

Take a tinned pan of brass, 250 gm lemon juice, 100 gm of gudhal (Hibiscus) flowers. Soak one day the hibiscus flower into lemon juice by cutting it into small pieces. on

the second day, strain soaked flowers. Now add 2 kg of water and 2 kg of sugar in it. And boil it until a thick syrup is not ready. After preparation of syrup, leave it as it is and after three days strain this syrup into the bottles.

Uses of Gudhal (Hibiscus) Sherbet

It helps to control the raktpitt, heartbeat rate and helpful in the mental retardedness, burning in urine, etc. It provides nourishment to your body and provides peace to your heart and mind.

  1. Banpsa Flower Sherbet

Take the 1 kg ark of banpsa flowers, 4 kg water, 2 gm citric acid and boil it until 1/8th part remains. Add 4kg sugar in it and prepare a thick sherbet. After cooling the sherbet, strain it and store into the bottles for later use. Drink this sherbet to refresh your body.

Uses of Bnapsa Flower Sherbet

This sherbet is beneficial for cold,  cough, asthma, fever, balances the heartbeat rate. It provides calmness to your mind and body. In the case of dry cough or blood in cough in asthma. You can take 250 mg praval pishti, 1gm sitopladi churna, and 125 mg abrahak bhasm. Mix all these ingredients with this syrup in the place of honey. Lick this mixture to cure the problem.

  1. Gulab (Rose) Sherbet

rose sherbet

Take one bottle of Gulab jal or ark, 250 mg citric acid, and 1.5 kg sugar. Boil these ingredients, make a thick syurp and strain it. This sherbet is very sweet and tasty. Best summer drink for children.

Uses of Gulab Sherbet

It quenches thirst, removes tiredness, strengthens the nervous system. This sherbet is helpful in the burning of urine, burning in the eyes diseases.

  1. Chandan (Sandalwood) Sherbet

Take 125 gm safed Chandan powder and soak it into the half kg of Gulab jal overnight. Next day boil it until 375gm of syrup remains then strain it. Now add half kg of sugar in it and boil it until you don’t get the thick sherbet. This sherbet is very sweet and tasty.

Uses of Chandan Sherbet

It provides coolness to your mind, heart, and body. Chandan sherbet quenches the thirst in the summer. It is helpful to cure diseases like burning sensation in urine and eyes, raktpitt, fever, balances the Pitta Dosha.

  1. Jupha (Hyssopus officinalis) Sherbet

Munnakka (Dried grape) 300 gm, Unnao 200 gm, Lauq sapistan 200 gm, Anjeer (Fig) 200 gm, Bekh Sosan 300 gm, Mulethi (Licorice) 200 gm, the root of fennel 100 gm, becorrups 100 gm, jupha 100 gm, Hansraj 100 gm, Bihidana 50 gm, Anisoon 50 gm, fennel 50 gm, barely 50 gm, Alsi 50 gm (Flaxseed), Jatamansi 50 gm, Gavjawan 50 gm, Katami seeds 50 gm.

Grind all these ingredients and soak into the 3 kg water overnight. Next day boil it on medium flame until 1/3 part water is remained and strain it. Add 6 kg sugar in it and prepare thick consistent syurp.

Uses of Jupha Sherbet

It is beneficial for all types of cold and cough problems. It also balances the vata and pitta dosha. The thick phlegm in the chest becomes liquify and clears your chest by drinking this sherbet.

  1. Nilofer (Nymphaea alba) Sherbet

Take the 10 gm of nilofer flowers and soak it into the 1 kg of water overnight. On the next day boil it, when the half kg remains, add 1 kg of sugar in it. Then cool it, strain it and store in the bottles.

Uses of Nilofer Sherbet

This sherbet balances the pitta dosha. Nilofer sherbet provides Strength to your heart and quenches the summer thirst. It provides coolness to your body and mind.

  1. Lemon (Nimbu) Sherbet


Take the 250 gm of lemon juice or nimbu ras and mix it with 2.5 kg sugar in it. Boil it until a thick consistency is not formed. Cool it, strain it and store in the bottle for later use. Consume 10 gm of this sherbet, mix it with one water of glass and consume it.

Uses of Lemon Sherbet

It balances the pitta dosha and helps to increase digestion power, cures loss of appetite, quenches thirst. It also helps to treat vomiting, dysentery, and diarrhea. In the summer when the sun rises, the temperature of your body increases. Due to this person suffers from the thirst and want some cool drinks. This sherbet balances the heat in your body.

  1. Orange Sherbet

Take the 250 gm of ripened oranges juice or ras. Then boil it with 2.5 kg sugar until thick sherbet is not formed. It is very tasty and sour syrup. Orange sherbet provides peace to you and removes tiredness in the body. It quenches thirst as well. This sherbet strengthens your body, mind and increases blood in the body.

  1. Brahmi Sherbet

Take 1 kg Brahmi, half kg Shankh Pusphpi and soak these two ingredients into 3 kg water. Leave it overnight and next day boil it on medium flame until ¼ th part remains. Add 3 kg of sugar and add 5 gm nimbu satt into it. when ¼ th part of this syrup remains. Cool it, strain it and store into the bottles.

Uses of Brahmi Sherbet

It is useful to increase the intellectual power and makes the nervous system strong.  Brahmi sherbet is also useful in the problem of headache, insomnia, and schizophrenia.

  1. Kokum Sherbet

Kokum Sherbet


  • Kokum dried 250gm
  • Sugar 1 cup
  • Powdered cumin seeds roasted 1/2 Tsp
  • Black rock salt 1/4 Tsp
  • Salt to taste


Soak kokum overnight or for two to three hours in lukewarm water. Filter the soaked kokum through fine muslin cloth 2-3 times to remove dried coarse skin and fiber. Put that filtered water in a pan with sugar. Boil for 10 minutes and stir it often.

When the syrup is cool down, squeeze the juice of two lemons. And stir in powdered cumin and rock salt. Dilute with chilled water before serving.

  1. Thandai


  • Milk (full fat)  1 liter
  • Almond kernels 100g
  • Melon seeds 50 g
  • Fennel 2 tbsp
  • Black peppercorn 1/2 Tsp
  • Green cardamom seeds 1/2 Tsp
  • Sultanas 50 g
  • Pistachios 50 g
  • A few dried rose petals


Soak the nuts in water except for pistachios and spices overnight. Remove skin from the almonds. Grind all ingredients except pistachios and rose petals with nuts to make a smooth paste. Now boil milk in a thick-bottomed pan till it reduces to half of its volume. When the milk is cool down. Mix the paste in milk and blend well this milk in a mixture. Pour thandai into glasses. Garnish with pistachio slivers and rose petals. During winters, you could use a few strands of saffron to garnish the thandai. Dilute the thandai with ice cubes if you wish for a watery drink.

  1. Faalse Sherbet


  • Faalsa berries 300 gm
  • Sugar 1 kg
  • A pinch of salt
  • A pinch of black rock salt


Wash the faalsa berries well. Put in a pan boil it with 1 kg of water and sugar. Bring to boil. Reduce flame and keep boiling for five minutes. When the boiled berries cool down. Sieve the water and reserve for later use. To remove skin and stones, rub the boiled berries. Mix the skin and pulp with reserved water and discard the stones present in it. Blend them and boil for two more minutes to get a thick syrup. Pour in glasses and dilute with cold water to the desired density. Sprinkle little powder of cumin seeds and black rock salt just before serving.

Uses of Faalsa Sherbet

It is useful for the stomach, vomiting and for the digestive system. Faalsa sherbet provides strength to the heart. It regulates the blood circulation in the body. It quenches the thirst well in the summer.

  1. Aam panna


  • Mango unripe (medium-sized) 1
  • Sugar 1 cup
  • Cumin seeds 1/2 tsp
  • A pinch of black rock salt
  • A small spring fresh mint leaves


Boil the mango or better roast it well over an open flame till the skin is soft. Remove the skin of mango and collect the pulp. Mash the pulp well with your hands. Mix the pulp with two cups of water and sugar in a pan. Add powdered cumin seeds and black rock salt in it. Bring to boil this pulp mixture. Reduce flame to medium-low. Remove scum periodically. Cook for about five to seven minutes. Cool it and serve with a garnish of mint leaves.

  1. Raktshodhak (Blood increases) Sherbet

Take Ushba 80 gm, majeeth 40 gm, saunf (fennel) 20 gm, unnao 15 gm, 15 gm sapistan, Hansraj 10 gm, gavjawan 10 gm. Grind all ingredients and soak into the 4 kg of water. Leave it overnight. Boil it next day and when remains half of it. Add 2 kg sugar in it, cool it and strain it. Now store in the bottles for later use.

Uses of Rakshodhak Sherbet

To cure the anemia you can take this sherbet daily. It is helpful for the vomiting, asthma, heal the wounds, skin diseases, itching of the skin, ringworms, eczema, etc. It balances the vata and pitta dosha.

  1. Bael (Aegle marmelos) Sherbet

Bael sherbets


  • Bael fruit (medium-sized ripe)
  • Sugar 2 kg
  • Lemon juice 1 tbsp
  • Pinch of black rock salt

Break the hard shell of the bael. Carefully remove the pulp of the bael. Put it in a bowl and mash well with your hands. Add 2 kg of water in the bowl. Soak the bael pulp in the water for one-two hours. And sieve it through fine muslin cloth so that all the juice extracts and only fiber remains. Boil this juice until the 1/3 part is remained and add 2 kg sugar in it. Bring to boil for several minutes on medium flame until the thick syrup is not formed. You can also add salt in it and When it is cool down, add lemon juice to it.

  1. Seb (Apple) Sherbet

Take 250 gm juice or ras of apple and add 500 gm of sugar in it. Boil it on medium flame until the thick consistency is not formed. Cool it and store it into the bottles for later use.

Uses of Seb Sherbet

It strengthens the heart and balances the heartbeat. This sherbet provides calmness to your mind and body. It is useful for the vomiting, relieves tiredness, stables the mental power, cures dysentery and increases brain power. Seb sherbet keeps the immune system strong.

Our ancient ayurvedic saints wondered everyone with the discovery of sherbets that quench the thirst very quickly. They also said that if these sherbets made with the right amount of sugar and ready with right flame. Sherbets will prove useful for your health or body. In ancient times our ancestors also use these sherbets as a kada or decoction to cure various diseases. So here we have discussed ayurvedic sherbets that give a shock to you as you find the health benefits of these sherbets. And you can say that you live a healthy lifestyle.

These are fruit-based sherbets. And to prepare these sherbets flowers are used as the foundation. Some sherbets work with herbs known to have therapeutic properties. While other cold drinks are fortified with dried fruits and nuts. Preparing sherbets at home requires some patience and skills but it is worth the trouble. Enjoy the real taste of fruits and fragrance of flowers!

Let all colors to overflow in the glass of happiness! Be Natural!

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