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Nungu Sherbet



Nungu – 8
Barley – handful
Lemon – 1
Sugar – 150 gms
Mango Ginger Juice – 2 tsp (crush litle mango and ginger to make the juice)
Nannari Essence – 1 tsp

1. Peel the nungu and chop into small pieces.
2. Boil the barley and strain the water into a bowl.
3. Add mango ginger juice, lemon juice, sugar, nannari essence and nungu pieces.
4. Mix well.
5. Serve at room temperature or chilled.

Nungu is known as Tale Hannu in Kannada, Tari in Hindi, Taati Munjalu in Telugu, Pana Nangu in Malayalam and Palmyra fruit (sometimes Ice-Apple) in English.

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