Pre-Preparation:  Always start with four nicely ripened bananas; the softer, the better. They should be just on the verge of being overly ripe with those brown specks on the peel. For mashing, don’t use anything fancy, just the back of a spoon or a fork. press and rotate until the bananas are mostly mashed but still a little chunky.

Mixing it All Up: After mashing, drizzle in the sarbath syrup. usually begin with 4 to 5 tablespoons, but always taste and adjust as I go. It depends on how sweet the bananas already are. The syrup blends with the banana and gives off a beautiful, nostalgic aroma. Give it all a good mix so the syrup spreads evenly.

Adding Water: Next, pour in chilled water, usually around 1½ to 2 cups. Do it slowly while stirring so everything combines well. As the water goes in, the syrup lightens up and the banana mix loosens into a thick, drinkable texture.

Serving: Once mixed, pour the sarbath into glasses. It’s best served immediately while it's cold and fresh. Often enjoy it with a spoon, almost like a light fruit pudding it’s one of those simple joys that feels refreshing every single time.