These one-of-a-kind beverages never fail to delight us, from the flavorful drinks of Kashmir to the sweet and spicy taste bombs of Maharashtra.

In many parts of India, the month of March marks the beginning of summer. With the hot and humid weather, there's only one thing that can provide relief: a refreshing sherbet made from lemon or any seasonal berries and fruits.

Sherbet (sherbat/sharbat), which was claimed to be the world's first soft drink, is rooted in the Persian sharbat — a sugary concoction infused with flowers and fruits, and its influence in India began to emerge during the Mughal rule. According to mythology, a Mughal emperor named Babur would send people to the Himalayan peaks to collect fresh ice for him to make sharbat. Whatever their origin, sharbat, squashes, and locally flavored beverages have quenched our thirst and satisfied our senses for centuries.

Not surprisingly, India has an extensive list of drinks or coolers that elevate the season and fill us with fruitiness, nostalgia, and pure joy. Here are a few lesser-known beverages you should try:

Khus Sharbat 

Summer is in full swing, and so is the need to stay hydrated. In this scorching heat, khus sharbat should be consumed. It is a green-colored concoction of khus syrup and water that is made with khus essence, sugar, water, and citric acid syrup. It is a good source of antioxidants and boosts blood circulation because it is high in antioxidants.

Method to make- 

1. Mix sugar and water  over low heat until the sugar dissolves.
2. Once dissolved, bring to a boil and cook until thickened - one thread consistency. Take a drop of the Khus mixture and press it between your thumb and forefinger; a thread should form when you separate the fingers.
3. Combine the essence  and colour and store in a clean, airtight bottle.

 Sol Kadhi 

Sol Kadhi is a unique beverage that is consumed warm or at room temperature and works well as a cooler. It's made with coconut milk and kokum syrup, with a surprising kick of chilies and spices like mustard seeds and cumin. It officially originated on the banks of the Konkan coast, which is known for its abundant production of kokum or amsul.

Sol Kadi is a mildly sweet and spicy beverage popular in Maharashtra that has yet to make its way across the country. It is said to be the perfect way to end a spicy meal, especially in the summer. It works wonders for your health and soul.

Method to make- 

1. Wash 12 kokum's in cool water. Put them in a bowl with 1 cup of water.
2. Soak the kokum's for 30 minutes in water.
3. After 30 minutes,  crush and squeeze the kokum in the water.
4. Strain the kokum extract into a strainer set atop a bowl.
5. The kokum shreds will clump together in the strainer.
6. Using a spoon, press the kokum shreds to extract as much flavor as possible.
7. Pour in 2 cups of water after the kokum extract.
8. Add 1 to 1.5 cups thick coconut milk next. You can make your own coconut milk or buy canned coconut milk.

Pudina Chaas

Buttermilk is the most popular summer drink in India. It is typically made with spices such as cumin (jeera), ginger, salt, green chilies, coriander, pepper, curry leaves, and so on. Its probiotic nature is beneficial to your stomach and improves immunity when taken on a regular basis.

Method to make- 

1. Blend mint leaves, ginger and green chili with yoghurt, rock salt, salt and water in a blender.
2. Add ice and serve cold

Piyush

Piyush is a delicious creamy treat to try in the scorching summer heat. Piyush is a traditional Maharashtrian beverage made with buttermilk and yoghurt. Given the fact that it is made by combining yoghurt or shrikhand with buttermilk, it is a perfect cooling drink to boost and refresh your body.

Method to make- 

1. In a mixing bowl, combine the shrikhand, yoghurt, milk, sugar, cardamom powder, and nutmeg powder.
2. Using a hand blender, a wired whisk, or a madani (traditional hand held Indian churner), combine all of the ingredients until smooth and creamy. Place the Piyush in the refrigerator for at least 2 hours to chill.
3. It's a good idea to start with 2 tbsp. sugar. If the sweetness is too low, add 1 tbsp. sugar later.
4. Carefully pour the chilled Piyush into glasses and garnish with pistachio or almond slices and saffron.
5. Serve right away. You can also keep the Piyush in the refrigerator for a day.