It was the husband who introduced me to bonda sherbet.
Till I got married, ‘bonda‘ to me meant a deep-fried snack that tasted extremely delicious. Then, one fine day, the term ‘bonda sherbet‘ popped up in a conversation between the husband and me, and I went ‘Whaaaattt?! How you can you make sherbet out of a bonda?!’ immediately. ‘It is not a juice made out of a bonda, the way you know it,’ he explained patiently. ‘Bonda is what tender coconut is called in the Udupi-Mangalore region. Bonda sherbet is a beautiful, refreshing drink that you get in these parts of Karnataka, made with tender coconut water and lemon,’ he said. And that was how my love affair with this charming, old-fashioned drink began.
With time and practice, I began to recreate bonda sherbet at home. It is a simple drink to make, after all. Just as the husband had promised, it is a very refreshing, very enjoyable thing to have, especially on a hot summer’s day. We prefer this sherbet – with all the goodness of tender coconut water – over a packaged soft drink any day!
This Valentine’s season, I present to you bonda sherbet with a twist – the same beautiful-tasting drink with the hint of rose to it. The rose makes for a lovely addition, I have discovered, to the sherbet, making it all the more delightful. You’ve got to try this out!
Here is how you can make the rose-flavoured bonda sherbet.
Ingredients (serves 4):
- Water from 2 tender coconuts
- A pinch of salt
- 2 tablespoons raw cane sugar, or to taste
- Juice of 1 lemon, or to taste
- 1/2 teaspoon rose essence, or as required
- About 2 tablespoons of tender coconut (malai)
- Chill the tender coconut water in the refrigerator for at least a couple of hours.
- Make small pieces of the tender coconut.
- In a large vessel, mix together the chilled tender coconut water and pieces, salt, sugar, lemon juice and rose essence. Pour into glasses and serve immediately.
1. Do not refrigerate the coconut water for too long after breaking it open. This might alter the taste of the drink. For best results, break open 2 tender coconuts, chill the water for about 2 hours and use immediately.
2. Very mature or chewy coconut malai will not really suit this drink. Use malai that is very tender.
3. If the tender coconut water you obtain is very sweet, you may skip adding the sugar altogether or use it in a lesser quantity than I have here. Ordinary refined sugar can also be used in place of raw cane sugar.
4. Use more or less lemon juice and rose essence, depending upon your personal taste preferences.
5. Soaked and drained chia seeds can be added to the drink as well. Roughly torn mint leaves would make a great addition to the bonda sherbet too.
Like it? Do try out this beautiful rose-flavoured bonda sherbet this Valentine’s Day!