Falsa & Rose Sparkling Sherbet
Falsa or Phalsa (Grewia Asiatica), are purple-hued summer stone fruit first found in Varanasi, India. They look like blueberries but have an edible stone inside. The fruit has very little flesh but tastes delightfully sweet and sour, maybe even slightly tart. They are a popular street snack in some parts of India - fresh falsas are sprinkled with chaat masala or black salt, and it’s lip-smacking! Falsa is also a popular flavor for snow cones and my favorite, although more for the color than anything else 😁
Fresh falsas are impossible to come by here in the States. But thank God for frozen produce from deep foods, these seasonal fruits aren’t all lost to us who have immigrated away from our motherland. I let out a tiny shriek when I spotted them in the frozen aisle at my local Indian grocery store. Given they are full of antioxidants, cooling and have digestive properties, I decided to make a cooling falsa sherbet.
For the sherbet, I combine falsa with another cooling ingredient - rose. Not only does it make a tasty addition, but a fragrant one too. I replaced water in regular sherbets with sparkling water for the fizz. The purple hues of falsa, and lemon slices and edible flower garnish, make Falsa & Rose Sparkling Sherbet quite an eye candy!
Falsa & Rose Sparkling Sherbet
Falsa & Rose Sparkling Sherbet
makes 4-6 15 oz glasses of sherbet
YOU WILL NEED
12 oz (340g) frozen falsa berries
3 tablespoon brown sugar
2 teaspoon rose essence
2 liter (0.56 gallon) sparkling water
ice cubes
For Garnish (optional)
10-12 thin lemon slices
a dozen washed and unsprayed fresh or dried rose buds/petals
a dozen edible flowers - I use violas
Falsa Purée
METHOD
Make falsa concentrate: empty frozen falsa berries in a bowl and thaw them for 15 -20 minutes. Add 3 tablespoons of sugar, and let them macerate for 30 minutes. You can also let it sit in the refrigerator overnight. Once macerated, strain the mixture using a sieve or cheesecloth. The strained mixture is falsa concentrate. While the seeds of falsa are edible, they don’t have a use by themselves. So discard or compost the seeds/unsieved part.
In a pitcher or large jar add the falsa concentrate. Add 2 teaspoons of rose essence. Add in ice cubes. Stir in sparkling water.
(optional) Add the lemon slices, rose buds or petals, and edible flowers.
NOTES
If you want to make less than 4-6 glasses, for every 15 oz glass of sherbet, you will need approximately 3 tablespoons of falsa purée and 1.5 cups of sparkling water.
You can store leftover falsa concentrate in the freezer.
If you prefer more sweetness, add additional brown sugar to each glass as desired.
