New Delhi: As the heat sets in, try these summer mocktails to keep your body hydrated and replenish fluids at regular intervals.
Here are a few summer mocktails to beat the heat:
. 1 raw mango
. 2 cup water
. 3 tbsp mint / pudina
. 1/4 cup sugar
. 1/2 tsp cardamom powder
. 1/2 tsp cumin pwoder
. 1/2 tsp pepper powder
. 3/4 tsp salt
. Firstly, in a pressure cooker take 1 raw mango and pour 2 cup water.
. Cover and pressure cook for 5 whistles or until mango are cooked well.
. Cool completely, and peel the skin of mango.
. Also, scrape the pulp of mango making sure the skin has separated.
. Transfer the mango pulp to a blender.
. Also add mint and sugar.
. Blend to smooth paste without adding any water.
. Now add cardamom powder, cumin powder, pepper powder and salt.
. Mix well making sure everything is well combined with aam panna concentrate is ready.
. To serve, in a tall glass take a tbsp of aam panna concentrate and add few ice cubes.
. Pour in ice-cold water and mix well.
. Finally, enjoy aam panna garnished with fresh mint leaves.
. 1 3/4 cups white sugar
. 1 cup water
. 9 medium lemons, or more as needed
. 7 cups ice-cold water
. Ice as needed
. Combine sugar and 1 cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly.
. Meanwhile, roll lemons around on your counter to soften. Cut in half lengthwise, and squeeze into a liquid measuring cup.
. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp.
. Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste.
. Add ice and serve the energetic drink
. 1.5 litres chilled water
. 6 tablespoon sattu (roasted black chickpea flour)
. 4 to 6 tablespoon regular sugar or organic unrefined cane sugar or jaggery – add as per taste
. 1/4 teaspoon black salt or 2 to 3 pinches of black salt (optional)
. Take chilled water in individual glasses. You can also take all of the chilled water in a mug and then mix.
. Add 2 tbsp sattu in each glass.
. Add sugar or jaggery as per taste.
. Add a pinch of black salt in each glass. For some tang, you can also add lemon or lime juice.
. Stir and mix everything very well.
. 10 mint leaves, large or 15 small
. 2 tbsp lime juice
. 2 tbsp honey simple syrup
. Ice optional
. Lime slices optional
. Place mint leaves and lime juice in a glass and muddle them together for 1 minute.
. 10 mint leaves, large 2 tbsp lime juice
. Add the honey simple syrup.
. 2 tbsp honey simple syrup
. Add the water.
. Garnish with lime slices, a sprig of mint, and/or fresh fruit.
LEMON AND GINGER SQUASH
. 500ml fresh lemon juice
. 100ml ginger juice
. 1 1/4kgs sugar
. 500ml water
. Take a heavy bottomed pan and put water , when the water comes to boiling water, add sugar and stir continuously till sugar melts and cook for 5minutes and keep aside.
. After that add the lemon juice and ginger juice and mix well.
. Keep aside to cool to cool it down and transfer in a bottle to refrigerate.
. While serving mix 1/4 glass squash and 3/4 glass water.
. Serve chilled.
. 1 cup pineapple juice
. 2 cups lime lemon soda
. 2 tablespoons rose syrup
. 1 cup crushed ice
. 2 pineapple wedges for decoration (optional)
. 2 small sprigs mint leaves for decoration (optional)
. Take two tall glasses. In order to get nice color gradient, first put crushed ice in the glasses.
. Pour pineapple juice on ice. Then add Sprite.
. Over this add rose syrup. Being the heaviest it will settle down at the bottom.
. Stir the mixture a little bit so that the contents get slightly mixed, but still they can be seen separately.
. Decorate the glass with pineapple wedges and mint leaves, or with decorative straw of your choice.
. Serve chilled.
KIWI MINT MOCKTAIL
. 3 kiwi fruit peeled and diced
. 1 lime juiced
. 10 mint leaves
. 2 cups water
. 1 teaspoon sweetener of choice
. Place kiwi fruit, lime juice, mint leaves and sweetener (if using) in a high spend blender.
. Blend until smooth.
. Divide between 2 ice-filled glasses and top with water.
. Garnish with mint or extra kiwi.
. 200 grams red carrots
. 50 grams beetroots
. 5 teaspoons yellow mustard seeds
. 2 litres water
. 4 teaspoons salt
. 2 teaspoons turmeric powder
. 1 teaspoon red chili powder
. Start by preparing the carrots and beets. If using black carrots, then you can skip adding the beetroots.
. 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.
. 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.
. Add mustard seeds to a grinder and grind to make a coarse powder.
. Gather the remaining ingredients.