Sharbat has long been a part of India’s traditional food culture — especially during summers — for its cooling and hydrating properties. This Sorghum Sharbat recipe blends the goodness of sorghum flour and barley, creating a refreshing millet-based drink that helps regulate body heat and supports digestion.

Lightly spiced with pepper and balanced with lemon juice, this sharbat is soothing, mildly sweet, and best enjoyed chilled. It’s a perfect example of how traditional millet beverages remain relevant even today.

Why Sorghum Is Ideal for Summer Drinks

• Naturally cooling grain

• Rich in dietary fiber

• Helps maintain hydration

• Easy to digest when cooked

• Ideal for traditional functional beverages

When combined with barley, sorghum becomes an excellent base for cooling sharbat recipes.

Ingredients Required

• Sorghum flour – 1 cup

• Barley – ½ cup

• Sugar – 3 tsp (adjust to taste)

• Pepper corns – 4 (crushed)

• Lemon juice – 3 tsp

• Water – as required

Preparation Method: Sorghum Sharbat

Soak the Barley
Soak barley grains for 6–8 hours. Wash thoroughly and keep aside.

Boil the Base
In a heavy-bottomed vessel, add sorghum flour and soaked barley to cold water. Mix well and boil on low flame for about 20 minutes, stirring occasionally.

Add Flavoring
Remove the pan from heat. Add crushed pepper corns, lemon juice, and sugar. Mix well.

Cool & Chill
Cover the mixture and allow it to cool to room temperature. Refrigerate until well chilled.

Serve
Before serving, stir well. You may blend lightly for smoother texture or pour over ice. Garnish with a citrus twist if desired.

Serving Suggestions

• Serve well chilled

• Ideal midday summer drink

• Can be strained for a lighter texture

Perfect For

• Summer hydration
  
• Traditional cooling beverages
  
• Millet-based functional drinks
  
• Digestive-friendly recipes
  
• Natural homemade sharbat

Prepare with Premium Sorghum & Millets

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