Steps:
Take the pomegranates and cut into halves. Scoop out the seeds and strain out the liquid through a strainer in a bowl. Add a few pinches of cinnamon powder and one cup of crushed ice. Stir well and serve.

Steps:
Roast the tamarind  on slow fire. Break them into pieces and boil in six cups of water. Remove when the tamarind turns soggy. Skin them and mash well. Strain the liquid in a separate bowl, add half cup powdered sugar and one fourth teaspoon black salt. Mix well and add 2 cups of crushed ice. Stir well and serve.

Steps: 
Take the pulp out of the Bel (wood apple). Remove the seeds and cover it. Churn the ingredients in the mixer. Add ice cubes and serve.

Green Mango (Kancha aam) Sharbat

Steps: 
Burn the green mangoes over the gas oven. Boil mint leaves in three glasses of water and filter it. Mix the pulp of the mangoes, sugar, black salt, cumin powder and mint water and add ice to serve.

Steps:
Take out the juice of the pineapple and add sugar in it. If the pineapple is sour you can add more sugar. Add lemonade and keep it in under refrigeration. In sharbat glasses add vanilla ice-cream and serve.

Steps:
Mix orange juice, batabi lebu (Pomelo) juice and lemonade. Add sodawater, sugar and rose water to the fruit juices. Wisk the fresh cream and add to the sharbat, cool it and serve.