Bael Soda

• Soak sabja seeds for at least 30 minutes

Nutrition values are AI-estimated based on ingredients.

• One large, ripe bael fruit
• Approximately 1/2 to 3/4 cup water
• About 1 tablespoon powdered sugar
• Several ice cubes
• Roughly 2-3 tablespoons pre-soaked sabja (basil) seeds
• A few fresh mint leaves
• A wedge of lemon
• Soda water

1. 1Crack open the hard bael fruit using a wooden rolling pin until its green-brown outer shell cracks.
2. 2Scoop out the vibrant orange, fibrous pulp with small dark seeds into a clear glass bowl.
3. 3Add approximately 1/2 to 3/4 cup of water to the pulp and vigorously mash and squeeze the mixture with your hands.
4. 4Pour the resulting murky orange liquid and pulp mixture through a metal sieve placed over a second clean glass bowl.
5. 5Use a spoon to press the pulp against the sieve, ensuring as much liquid as possible is extracted, leaving behind the fibrous residue and seeds.
6. 6To the strained, clear orange-yellow bael juice, add about 1 tablespoon of powdered sugar and whisk thoroughly until the sugar dissolves.
7. 7Pour this concentrated bael syrup into a clean glass bottle with a swing-top lid, using a yellow funnel, and store for later use.
8. 8To assemble the Bael Soda, pour a generous amount of the prepared bael syrup, filling about one-third of a tall, clear glass.
9. 9Add several ice cubes next, followed by about 2-3 tablespoons of pre-soaked, gelatinous black sabja seeds.
10. 10Gently place a few fresh mint leaves on top and squeeze a wedge of lemon into the glass for a hint of citrus.
11. 11Top off the glass with clear soda water, which creates a fizzy, bubbly effect.
12. 12Stir the drink with a fork to integrate all the layers.

These instructions are our analysis of the original video. Watch on YouTube →