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Cool it with a cooling
drink NOTHING can beat the heat better than a tall glass of a refreshing cool drink. Though a variety of carbonated soft drinks flood the market as the mercury soars yet excessive sugar content, artificial flavours and teeth-rotting ‘‘qualities’’ make them the not-so-‘‘cool’’ options. Cool lassi, lemon juice, cold coffee, mango panna, jaljeera are the all-time favourites during hot summer months.Whereas milk shakes are healthy for kids, fresh fruit juices are not only refreshing but are also a good source of vitamin C and lend a glow to the complexion. With summers just round the corner the time is right to stock up some cool refreshing drinks in your pantries. Try some of these refreshing and healthy coolers this summer to soothe those parched throats and win appreciation. Sandal sherbet Ingredients: Sandalwood powder 2tbsp Sugar 650 gm Water 5 cups Kewra
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Soak sandalwood powder in two cups of water overnight. Pressure cook it for 10 minutes. Strain through muslin cloth after it cools down. Mix sugar and rest of the water and boil till the syrup thickens to one thread consistency. Add the extract of sandalwood powder and cook again for five minutes.Cool and add kewra essence. Pour in sterilised bottles. Gulab bahaar Ingredients: Dried rose petals 50gm Water 8 cups Sugar 750 gm Rose heated 1\ 2 cup A pinch of potassium metabisulphate A few drops of red colour Method: Soak rose petals in 3 cups of water and leave overnight. Simmer the mixture over slow fire for 20 minutes and strain. Let it cool. Add rose water,red colour and preservative. Pour into bottles and seal. Wood apple (bel) squash Ingredients: Wood apple juice 1kg Sugar 600 gm Citric acid 5 gm Potassium 3 gm metabisulphate Method: Wash and cut the wood apples into two pieces. Extract the pulp and strain it to remove the seeds. Mix sugar, citric acid and two glasses of water in wood apple juice and bring to a boil.Let it cool and strain it through a muslin cloth and add potassium metabisulphate. Fill in clean bottles and refrigerate. Apple currant punch Ingredients: Black currants 100 gm Water 1 litre Apple juice 250 ml Lemon juice 2 tbsp Cinnamon 1\ 2 tsp powder Sugar to taste A pinch of clove powder Some sprigs of mint and some black grapes for decoration Method: Wash and soak black currants in 1 litre water for five-six hours or overnight. Boil these and grind in a mixer. Strain the juice. Mix apple juice and spices in the currant juice and add sugar. Boil again and allow to cool. Add lemon juice just before serving. Decorate with fresh fruits. Serve chilled. Mint-ginger jiffy Ingredients: Crushed ginger 1 tbsp Sugar 6 tsp Water 1 cup Juice of 4 lemons One small bunch of mint leaves Soda 3 bottles Method: Boil ginger, sugar and mint leaves in water till one thread consistency is reached. Strain the syrup and refrigerate after adding lemon juice. For serving pour the syrup into four glasses and add chilled soda.Garnish with a slice of lemon and mint. Pineappleade Ingredients: Pineapple chunks 1 tin Water 900ml Sugar 75 gm Rind and juice of 3 lemons Crushed ice Method: Chop the pineapple chunks finely. Put these along with the syrup, lemon rind and juice and sugar in a pan. Bring to a boil and simmer for a couple of minutes. For serving dilute it with chilled water and pour over crushed ice. Plum surprise Ingredients: Plums 10 (pitted, drained and pulp extracted) Buttermilk 4 cups Castor sugar 1\ 2 cup White of 1 egg Method: Puree half of the plums in a mixer. Combine buttermilk, sugar, pureed plums and 2tbsp juice of plums. Mix and keep in the freezer for setting. Beat the egg white with a fork till soft peaks are formed Chop the remaining plums into small pieces. Tip the frozen plum mixture into a bowl and beat till ice crystals are broken up. Fold in the egg white and plum pieces gently through the mixture and keep in freezer for chillng. Serve with fresh fruit.
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