Melon and ginger sharbat

Melon and ginger sharbat

Anjum's Indian Vegetarian Feast
Emma Lee

When I started developing this juice I had no idea how delicious it would be. It reminds me of the fresh sugar cane juice we would get at juice stalls in India, even though I have no idea if the stallholders added ginger to theirs. Indian juices often had a pinch of salt and pepper in them; the salt was to replenish minerals lost through sweat. It doesn’t taste salty but seems to heighten the sweet, sour flavour of the fruit. It is of course optional and an acquired taste, though one I associate with my visits to India. You need a sweet, aromatic melon, such as cantaloupe, galia or honeydew.


Quantity Ingredient
2.5kg melon flesh
30-35g root ginger, peeled weight, or to taste
4 teaspoons caster sugar, or to taste
2 oranges, juiced
squeeze lemon juice, (if necessary)
pinch salt, (optional)
pinch freshly ground black pepper, (optional)
lots ice


  1. Blend the melon, ginger, sugar and orange juice together until smooth. Add the lemon juice if the orange isn’t very tart. Adjust the sugar and ginger to taste.
  2. Add salt and pepper for a more authentic experience and pour the sharbat over ice-laden glasses.

Pomegranate sharbat

  • Try to buy organic or unwaxed citrus fruits. if these aren’t available, scrub the citrus very well indeed, to remove wax.

    Pour as much pure pomegranate juice into a jug, or individual glasses, as you need. Cut thin slices from a lemon, a lime and an orange. add to the jug with a small fistful of whole mint leaves and allow the juice to sit for at least 15 minutes to infuse, before serving with ice.
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