By Rittwik Naskar
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Indian sharbat are made from varieties of fruits, flowers, herbs and spices and are prepared across different regions based on the seasons.
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Made from bright, red, Buransh flowers, this sharbat is anti-diabetic, anti-inflammatory, filled with anti-oxidants and supports heart health.
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Sharbat made from the yellow pulp of Bael or Wood Apple, aids in digestion, curbs diarrhea, boosts immunity and reduces cholesterol.
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Kokum Sharbat helps manage blood sugar, indigestion, inflammation and diarrhea and helps in weight loss by reducing production of fatty acids.
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A delicious Rajasthani beverage made from tamarind, jaggery and spices, it is rich in antioxidants which curbs the free radicals in our bodies.
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The herb Sarsaparilla, known as Nannari in Tamil, its roots are ground with jaggery to create a thirst-quenching drink fit for summers.
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Rich in antioxidants, Nongu Sharbat aids the digestive and immune system and cools, energises and hydrates our bodies during summer.
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Packed with essential nutrients and antioxidants, Phalsa sharbat cures anemia and neurological problems and regulates blood sugar and cardiac health.
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A traditional South Indian sharbat rich in antioxidants and minerals that hydrates and replenishes the body in sweltering heat.
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Chandan sharbat have anti-inflammatory properties that helps treat skin problems and against harmful rays of the sun.
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Made from katira gond, nannari sharbat and reduced milk, this heart cooling sharbat is popular in Madurai city in Tamil Nadu.
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