Rashi Goels gets a taste of a family recipe of sherbet made with jasmine flowers.

The first sip of of the sweet-smelling drink in my glass, and I feel calm, then a little energised. By the time I’ve finished the glass, I am completely refreshed.

The magical elixir in my now-drained glass is mogra sharbat or jasmine flower concentrate.

Jasmine or mogra finds a place at many religious and cultural ceremonies in India. In India, there are various varieties of jasmine, with different types that thrive in different regions depending on the soil and climate. It also has a variety of names — Kundumalligai, Arabian Jasmine, Jai, Jui, Chameli, Madanban, Sayali, Kunda or Mallika, also dependent on the state. The mogra is harvested between May and November. As the first batches of the flower hit the markets, people get busy with their various plans with these sweet blossoms — essential oils, dried flowers for jasmine tea, concentrated syrups and more.

Mogra sherbet’s consumption is not limited to a particular festivity — it is enjoyed in the summers for its cooling nature, and year-round as a sweet, soothing drink. The benefits of this drink don’t stop at its taste and mood-enhancing properties. It is known to strengthen the immune system while lowering blood pressure, it boosts energy, controls cholesterol and even help control insomnia.

Over the last year, this mogra sherbet has been served at every party at my house, including my daughter’s first birthday party. An aromatic drink, it works well with water or soda, and can be enjoyed at room temperature or cold, spiked or sober.

My source of the mogra sherbet is the Katara household in Pune. The family’s sherbet recipe belonged to the late Mohini Chhabria, and it’s a legacy that is being carried forward by future generations. Aruna Katara says, “My mother used to make many sherbets in summer, using rose, badam, orange and mogra, and she sent these to friends and family all across the country. She became known for this amongst her loved ones.” The mogra sherbet is the most beloved of the lot, and while typically made for family and friends, some of it is sold via self help groups.

Here’s how you can make your own sherbet and partake in this 70-year-old legacy.