New Delhi: Summer heat often leaves the body drained, calling for drinks that refresh and restore balance naturally. Across India, traditional beverages have long been used to cool the system, improve digestion and replace lost fluids during harsh weather. Gujarat offers many comforting summer drinks that remain popular in many households. Among those are variyally sharbat and aamras. One is light, aromatic and deeply soothing, while the other is rich, fruity and naturally energising. Both recipes rely on simple ingredients commonly found in Indian kitchens and require minimal preparation time.
Variyally sharbat, made using fennel seeds, is known for its cooling and digestive properties, making it ideal after meals or during peak afternoon heat. Aamras, prepared from ripe mangoes, brings a sweet, creamy texture that pairs beautifully with traditional meals. Together, these drinks reflect seasonal wisdom passed through generations, offering flavour and relief in equal measure during the hottest months of the year. Here are the summer drink recipes.
Gujarati summer drinks recipes
1. Variyally sharbat (fennel drink)
A traditional cooling drink widely prepared in Gujarati homes, valued for its refreshing aroma and digestive support during hot weather.
Ingredients of variyally sharbat
- 1/2 cup variyali (fennel seeds)
- 1/4 cup sugar or misri or rock sugar
- 1/4 tsp black pepper (optional)
- water
- Ice cubes
- Lemon juice (optional)
How to prepare variyally sharbat
- Soak fennel seeds in 1 cup of water for 3 to 4 hours.
- Blend soaked fennel seeds along with water, sugar and black pepper into a smooth mixture.
- Strain well, pressing pulp to extract full flavour.
- Dilute concentrate with chilled water, add ice cubes and finish with lemon juice if preferred.
2. Aamras
A popular mango-based preparation enjoyed as both drink and dessert, especially during summer meals in Gujarat and Maharashtra.
Ingredients for aamras
- 3 Ripe mangoes (preferably kesar or alphonso)
- 2-3 tbsp sugar or jaggery (adjust to taste)
- 1/4 tsp cardamom powder
- 1 tsp dry ginger powder (optional, for digestion)
- 1 tbsp milk or cream (optional)
How to prepare aamras
- Peel mangoes and collect pulp in a blender.
- Blend with sugar or jaggery and cardamom powder until smooth.
- Keep the texture thick by avoiding water.
- Chill for at least 30 minutes before serving.
- Serve cold or pair with hot pooris.
Simple ingredients, seasonal produce and traditional methods make these Gujarati summer drinks a reliable way to stay cool and refreshed.