Angoor Ka Sherbet

Angoor Ka Sherbet translates simply to grape sherbet, but this Indian cooler is nothing like the sweetened grape juice you’re picturing. Crushed green grapes get strained into ice cold water, then seasoned with roasted ground cumin, freshly ground black pepper, a hit of lemon juice, and salt.

That combination is what makes it distinctly South Asian. The roasted cumin brings an earthy warmth that cuts right through the sweetness of the grapes. The black pepper adds a gentle heat. The salt, far from being out of place, rounds everything out and helps the body absorb the liquid faster, which is exactly what you want in a hot-weather drink.

There’s no cooking involved. Crush the grapes thoroughly, mix with water, strain, season, and chill. Serve in tall glasses with fresh mint sprigs. Six large glasses from under half a pound of grapes.

Kitchen Tips

• Roast the cumin seeds in a dry pan over medium heat until fragrant, about 1-2 minutes, before grinding. Pre-ground cumin won’t give you the same depth.
• Crush the grapes thoroughly to extract maximum juice. A potato masher or the back of a heavy spoon works well.
• Use a fine-mesh sieve or cheesecloth to strain out the skins and seeds for a clear, smooth drink.
• Taste and adjust sugar and lemon before chilling. The flavor balance shifts slightly once cold.

Variations

• Black grape version: Use black or red grapes for a deeper color and more robust flavor.
• Ginger addition: Add ½ teaspoon of freshly grated ginger with the other seasonings for extra warmth.