Imli Aloo Bukhara Sharbat Recipe

املی آلو بخارا شربت

Tangy-sweet Pakistani imli aloo bukhara sharbat made with tamarind and dried plums, chilled and balanced with sugar and black salt.

Key cooking point: Soak until the fruit is soft enough to press easily.

Pakistani imli aloo bukhara sharbat made with tamarind and dried plums over ice
Tangy imli aloo bukhara sharbat strained smooth and balanced with sugar and black salt. Image: Catherine Amia · Wikimedia Commons · CC BY-SA 4.0 · cropped/resized for display
Prep25 min Total Serves4 CategoryDrinks
Published by Pakistan Food Last updated: Editorial standardsReport a correction

Ingredients for Imli Aloo Bukhara Sharbat

  • 0.5 cup tamarind pulp
  • 8 dried plums (aloo bukhara)
  • 4 cups water, divided as needed
  • 5 tbsp sugar, or to taste
  • 1 pinch black salt
  • Ice cubes, for serving

How to Make Imli Aloo Bukhara Sharbat — Step by Step

  1. Step 1Soak the tamarind pulp and dried plums in enough warm water to soften them and make the pulp easier to extract.
  2. Step 2Mash the softened mixture thoroughly, pressing the tamarind and plums so their flavour moves into the liquid.
  3. Step 3Strain through a fine sieve, pressing the pulp, and discard hard seeds and coarse fibres.
  4. Step 4Stir in the sugar and black salt while the liquid is still easy to dissolve them into, then add the remaining chilled water.
  5. Step 5Chill and taste after dilution; adjust sweetness or tartness gradually because tamarind and dried plums vary naturally.
  6. Step 6Stir well and serve over ice.

Technique That Matters

Soften tamarind and dried plums enough to extract their pulp, then strain before final dilution. Tamarind and aloo bukhara vary widely in acidity, so the listed sugar is a starting point and the real adjustment happens after the full water volume is added.

Visual & Doneness Cues

  • The soaked tamarind should mash easily enough to release pulp from seeds and fibres.
  • The strained concentrate should be smooth enough to drink without hard seed fragments.
  • After dilution, tartness should remain lively without making the drink aggressively sour.

Imli Aloo Bukhara Sharbat Cooking Tips

  • Soak until the fruit is soft enough to press easily.
  • Strain before adding the final water so hard fragments are removed.
  • Make sweetness adjustments after dilution.

Mistakes to Avoid

  • Sweetening the undiluted concentrate heavily before knowing its final acidity.
  • Leaving tamarind seeds or tough fibres in the serving jug.
  • Adding lots of ice to repair an over-concentrated drink instead of adjusting with measured water.

Substitutions & Adjustments

  • Use seedless tamarind paste only if you adjust quantity for its concentration.
  • Black salt is optional but gives a characteristic savoury edge.
  • If dried plums are especially sweet, reduce sugar before increasing acidity.

Storage & Reheating

Storage: Keep the strained sharbat covered and refrigerated if made ahead. Stir before serving and add ice only to individual glasses.

Questions About Imli Aloo Bukhara Sharbat

Why is my imli aloo bukhara sharbat too sour?

Tamarind batches vary. Add dissolved sugar in small amounts and, if the concentrate is strong, a little more water rather than masking it with a very large sugar addition.

Can I leave the pulp in?

Soft fruit pulp is a preference, but tamarind seeds and coarse fibres should be removed for a safer, more pleasant drink.

Why does the flavour change from batch to batch?

Natural tamarind and dried plums vary in acidity and sweetness, so final seasoning needs tasting rather than a fixed sugar correction.

Serving idea: Serve cold over ice; a small pinch of black salt can be offered separately for people who prefer a more savoury finish.

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