Bel Sherbet

Carefully break open the hard shell of the Bel fruit. Scoop out all the sticky Bel pulp into a large bowl.

Add water and jaggery to the Bel pulp in the bowl. Let the mixture soak for at least 30 minutes to allow the pulp to soften and the jaggery to dissolve.

Using your hands or a potato masher, thoroughly mash the Bel pulp in the water until it is completely broken down and the fibers are separated from the liquid.