Making Falsa sharbat is very easy and is made without lighting the fire. It is a natural summer coolant and keeps the body cool during summers.

Falsa Sherbet/ Juice

Fuschia colour little fruit Falsa is amazing!

I remember during childhood, vendors would roam around the bylanes of old Delhi ( where I lived then) calling at a very high pitch so that their voices could reach inside the big houses lining the streets. Eaten with rock salt and chat masala they tasted awesome.

But now, this fruit is very sparsely available. It is very rarely available in markets and that too for a very short time. All Falsa lovers keep a vulture eye and grab it as it comes. I too was anxiously waiting for it this season. Luckily saw these yesterday and of course, grabbed them.

It’s a highly perishable fruit and needs to be consumed almost the same day. But its juice, as we call it, Sharbat with the pulp, can be preserved. And even better if frozen into a “Falsa Kulfi”.

What is Falsa?



Falsa Sherbet/ Juice

How to Make 

No Cooking No Boiling Only Juice Extracted


falsa sherbet


B. For Kulfi   

Falsa Kulfi


Falsa Kulfi

Caution –

Please be very careful in the whole process or you will be left with pink/red patches everywhere. This is because  Falsa has a very strong vegetable colour and stains may be left on clothes while handling it, which would be near impossible to remove. So wear an apron while handling it.


Some Other Summer Drinks:



Hope you have liked this recipe of Falsa Sharbat and will surely try it out for your loved ones.

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Falsa Sharbat

A refreshing drink made with Falsa, a type of Indian berries


  • 500 g Falsa
  • 250 g or as per taste Sugar
  • 1/2 litre Water


For Sharbat

  • Wash Falsa very lightly and delicately.
  • Soak it in just enough water for an hour or so.
  • Add sugar while soaking only so that it dissolves during the soaking period only.
  • After an hour (can keep longer also), rub it with your hands to extract pulp.
  • Pass this mixture through a sieve.
  • You will get thick juice.
  • Now, put the leftover seeds in the sieve, into a vessel. Add some more water. Rub with hands and again pass through the sieve.
  • Repeat this process 1 or 2 times more till you are left with just seeds.
  • Collect all the juices extracted in 3-4 times and chill in refrigerator.
  • Before serving, add rock salt and serve.

Falsa Kulfi

  • Thick pulpy juice extracted from Falsa is used to make kulfi.
  • First Juice extracted from Falsa (see steps 1 to 6 above) is poured into the moulds and put in freezer.
  • Add rock salt only at the time of serving. If added earlier, it deteriorates the taste.
  • Remains good in the refrigerator for 3-4 days.
  • In case, you wish to preserve it for long, then freeze the juice and later on, thaw and use.
Keyword Falsa Kulfi Recipe

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