Beat the summer heat with Chef Tabassum Parveen’s refreshing Hibiscus Sabja Sharbat

On a hot summer afternoon, when the heat feels relentless and the body craves something more than just water, Hibiscus Sabja Sharbat comes as a quiet, comforting remedy. Inspired by traditional Indian kitchens, where grandmothers would soak sabja (Basil) seeds and gond katira (edible gum crystals) overnight, this cooler carries a sense of nostalgia and care in every sip.

Made with simple, easily available ingredients — basil seeds, gond katira, dried hibiscus flowers, and fresh lemon juice — this drink doesn’t rely on anything fancy. It’s the kind of recipe you can put together from what’s already in your kitchen, yet it feels special, almost like a hidden summer secret passed down through generations.

There’s also wisdom behind every ingredient. In Ayurveda, gond katira and sabja seeds are known to naturally cool the body and help beat the harsh heat. These natural body coolants are ideal for extreme summer. Hibiscus adds not just its beautiful colour, but also a dose of antioxidants, while lemon refreshes and supports digestion. Even the tiny pinch of edible camphor brings a subtle, traditional aroma that reminds you of old-school homemade drinks. Use camphor sparingly.

More than just a cooler, this is a glass of comfort — simple, authentic, and deeply rooted in the idea that the best remedies are often the ones made at home.

Hibiscus Sabja Sharbat

Ingredients (Serves 2-3)

Basil seeds (sabja)                                                     2 tbsp

Gond katira (edible gum crystals)                         2 tbsp

Dried hibiscus flowers                                              1 tbsp

Lemon juice (freshly squeezed)                              2-3 tbsp

Sugar/honey (adjust to taste)                                 4-5 tbsp

Chilled water                                                              1 litre

Edible camphor powder (very small quantity)   A pinch

Ice cubes (optional)

Method

Soak basil seeds in water for 15-20 minutes, or until they swell. Soak gond katira separately overnight or for at least 6-8 hours. It should expand into a jelly-like texture.

To prepare the hibiscus infusion, boil 1 cup of water. To it, add dried hibiscus flowers. Let it steep for 5-7 minutes. Strain and cool completely. This gives a vibrant red colour and tangy flavour.

To prepare the base, in a large jug, combine hibiscus extract, chilled water, lemon juice, and sugar/honey. Stir well until the sweetener dissolves.

Add soaked basil seeds and gond katira to the drink. Mix gently. Add a tiny pinch of edible camphor powder. Make sure it’s food-grade; too much can overpower.

Pour into glasses, add ice cubes if desired. Garnish with a lemon slice or a few soaked basil seeds on top.

— Chef Tabassum Parveen is Assistant Professor, Army Institute of Hotel Management & Catering Technology, Bengaluru