Bobby's Bael Ka Sherbet (Wood Apple Sherbet)

The bael fruit has a smooth, woody shell with a green, gray, or yellow peel. It takes about 11 months to ripen on the tree. The shell is so hard it must be cracked with a hammer. The fibrous yellow pulp is very aromatic. The fruit is eaten fresh or dried. If fresh, the juice is strained and sweetened to make a drink. This recipe is given by my friend Bobby, who is a proud owner of a bael tree that gives fruit every alternate year & she enjoys making Sherbet for family and friends

Ingredients
1 Bael Fruit
1/2 cup Sugar (more or less according to taste)
Water

Method
Break Bel & scrape the pulp out.
Soak in water.
Allow it to soak for 2 to 3 hours.
In a separate bowl, take 1 cup water & add sugar. Stir to mix well.
Once the pulp is soft with soaking, use your hands to further mash it.
Strain the mixture & discard the seeds & fibre.
Add sugar water to the strained pulp.
Now add cold water to dilute according to taste.
You can churn it in mixer with ice cubes to give a frothy look.
Garnish with fresh mint leaves & serve chilled.

Tips
* Water to soak should be just enough to & not too much.
* There is no preservative in this so either make it fresh or keep refrigerated (can be kept for maximum 2 days).
* You can use 1/2 Milk in place of water to dilute it & make a milkshake.