As the heat sets in, it is important to keep your body hydrated and replenish fluids at regular intervals. Here are a few summer drinks to beat the heat.
Raw mango – 1 no, water – 2 cup, mint/pudina – 3 tbsp, sugar – 1/4 cup, cardamom powder – 1/2 tsp, cumin powder – 1/2 tsp, pepper powder – 1/2 tsp, salt – 3/4 tsp.
1. Firstly, in a pressure cooker take one raw mango and pour two cups of water.
2. Cover and pressure cook for five whistles or until mango are cooked well.
3. Cool completely, and peel the skin of mango.
4. Also, scrape the pulp of the mango making sure the skin has separated.
5. Transfer the mango pulp to a blender.
6. Also add mint and sugar.
7. Blend to smooth paste without adding any water.
8. Now add cardamom powder, cumin powder, pepper powder and salt.
9. Mix well making sure everything is well combined with aam panna concentrate is ready.
10. To serve, in a tall glass, take a tbsp of aam panna concentrate and add few ice cubes.
11. Pour in ice-cold water and mix well.
12. Finally, enjoy aam panna garnished with fresh mint leaves.
White sugar – 1 3/4 cups, water – 1 cup, lemons (medium) or more as needed – 9 nos, ice-cold water – 7 cups, ice as needed.
1. Combine sugar and one cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly.
2. Meanwhile, roll lemons around on your counter to soften. Cut in half lengthwise, and squeeze into a liquid measuring cup.
3. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp.
4. Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste.
5. Add ice and serve the energetic drink.
Chilled water – 1.5 litres, sattu (roasted black chickpea flour) – 6 tbsp, regular sugar or organic unrefined cane sugar or jaggery – add as per taste – 4-6 tbsp, black salt or 2 to 3 pinches of black salt (optional) – 1/4 tsp.
1. Take chilled water in individual glasses. You can also take all of the chilled water in a mug and then mix.
2. Add 2 tbsp sattu in each glass.
3. Add sugar or jaggery as per taste.
4. Add a pinch of black salt in each glass. For some tang, you can also add lemon or lime juice.
5. Stir and mix everything very well.
Mint leaves – 10 large or 15 small nos, lime juice – 2 tbsp, honey simple syrup – 2 tbsp, water, ice (optional), lime slices (optional).
1. Place mint leaves and lime juice in a glass and muddle them together for 1 minute.
2. Add the honey simple syrup.
3. Add the water.
4. Garnish with lime slices, a sprig of mint, and/or fresh fruit.
Lemon and Ginger Squash
Fresh lemon juice – 500 ml, ginger juice – 100 ml, sugar – 1 1/4 kg, water – 500 ml.
1. Take a heavy-bottomed pan and put water, when the water comes to a boil, add sugar and stir continuously till sugar melts and cook for 5 minutes and keep aside.
2. After that, add the lemon juice and ginger juice and mix well.
3. Keep aside to cool it down and transfer in a bottle to refrigerate.
4. While serving, mix 1/4 glass squash and 3/4 glass water.
5. Serve chilled.
Pineapple juice – 1 cup, lime lemon soda – 2 cups, rose syrup – 2 tbsp, crushed ice – 1 cup, pineapple wedges for decoration (optional) – 2 nos, small sprigs mint leaves for decoration (optional) – 2 nos,
1. Take two tall glasses. In order to get nice colour gradient, first put crushed ice in the glasses.
2. Pour pineapple juice on ice. Then add Sprite.
3. Over this, add rose syrup. Being the heaviest it will settle down at the bottom.
4. Stir the mixture a little bit so that the contents get slightly mixed, but still they can be seen separately.
5. Decorate the glass with pineapple wedges and mint leaves, or with decorative straw of your choice.
6. Serve chilled.
Kiwi Mint Mocktail
Kiwi fruit (peeled and diced) – 3 nos, lime juice – 1 no, mint leaves – 10 nos, water – 2 cups, sweetener of choice – 1 tsp.
1. Place kiwi fruit, lime juice, mint leaves and sweetener (if using) in a high spend blender.
2. Blend until smooth.
3. Divide between 2 ice-filled glasses and top with water.
4. Garnish with mint or extra kiwi.
Red carrots – 200 gms, beetroots – 50 gms, yellow mustard seeds – 5 tsps, water – 2 litres, salt – 4 tsp, turmeric powder – 2 tsp, red chili powder – 1 tsp,
1. Start by preparing the carrots and beets. If using black carrots, then you can skip adding the beetroots.
2. Wash the carrots and discard 1/2-inch of the top and bottom. Peel them using a vegetable peeler. Cut the carrots into 1/4-inch thick and 1 inch long fingers.
3. Wash the beetroots and discard the 1/2-inch of top and bottom. Peel it using a vegetable peeler. Cut the beetroot into thin wedges.
4. Add mustard seeds to a grinder and grind to make a coarse powder.
5. Gather the remaining ingredients.
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