PARTY PUNCH

A colourful, sweet and tangy beverage made in the intermingling taste of mango and orange juice mixed with Sundae ice cream and crushed ice, surprisingly very refreshing. Seen this recipe in 'Party Cooking' written by Master Chef Sanjeev Kapoor, made little modification according to my taste. This is definitely a match made in heaven, easy to make a wonderful delight to satisfy your guests.

INGREDIENTS:

2 Cups Mango Juice
2 Cups Orange Juice
4 tbsp Rose Syrup
4 Scoops Sundae Ice Cream
1 Cup Ice Cubes
3-4 Ice Cubes (Crushed) for Garnishing (optional)

METHOD:

Pour a tbsp full rose syrup into each glass and swirl to form a design.
Place the glasses in the refrigerator for an hour to chill.
By using an electric blender, blend the mango juice, orange juice, ice cubes and sundae ice cream till smooth.
Pour the prepared mixture into the rose syrup lined glasses, topped with crushed ice (optional).

Serve immediately.

SERVES: 4

GINGER LEMONADE

This ginger based lemonade, a great twist on a regular lemonade is my favourite one which is very simple drink to beat the heat on these hot Summer days. You may infuse it with any liquer specially with vodkas, tastes great always. But here I made it as a non-alcoholic drink. Mint added definitely some extra flavour and aroma in it. This distinctive drink is a wonderful change of refreshment from regular tea or coffee.

INGREDIENTS:

1/2" Ginger (peeled and sliced)
1 Lemon (cut into 4 pieces)
7-8 Mint Leaves (dried)
1/4 tsp Black Salt
1/2 tsp Jaljeera Powder
600 ml Soda (chilled)
Few Ice Cubes Crushed
2 tbsp Sugar Syrup

METHOD:

Cut ginger into thin slices.

Take ginger, lemon and mint leaves in pestal and mortar. Add 2 tbsp water in it. Grind coarsely, a nice aroma comes out from lemon, mint and ginger. 

Stain the juice and set aside.

Take two equal sized glasses. Divide stained juice, black salt, jaljeera powder, sugar syrup, crushed ice cubes and soda in each equally.

Stir both glasses nice. and serve chill.

Serves: 2

MASALA MANTRA

I prefer 'punch' mostly and this yummy fruit drink 'Masala Mantra' is the perfect way to cool off and impress your guests at your gatherings this Summer. I added mint flavor and garnished with lemon slices for a pretty finish. Pounded black pepper and tabasco sauce make it more flavourful and tasty. This refreshing cooler makes any barbecue or Summer party a little more special, though it is totally alcohol-free, just made with mix match of different fruit juices. Here is a delicious mocktail, just try out this season, will surely relish it.

INGREDIENTS:
200 ml Mango Juice
100 ml Guava Juice
100 ml Pineapple Juice
1 tsp Black Pepper Powder (freshly pounded)
2 tsps Tabasco Sauce
1 tsp Finely Chopped Mint Leaves
8 Crushed Ice Cubes
Few Ice Cubes & Lemon Rings For Garnishing

METHOD:
Shake all (except those garnishing ingredients) ingredients very well for 3-4 minutes.
Pour juice equally in two collins glasses.
Garnish with Lemon rings and ice cubes. Serve immediately. Enjoy this refreshing mocktail!!!

SERVES: 2
Sending to: Guru's Giveaway Summer ’13 Drinks & Desserts

AAM RAS WITH POORIS

Recipe Source & Acknowledgement: Homely Food
It's better not to say anything about aam ras. Litterally 'aam ras' means mango juice. It is more than a juice, a luscious, gorgeous, sweet and tasty mango delicacy, goes well with pooris.

INGREDIENTS:
2 Cups Mango Pulp (Alphonso)
1/2 Cup Sugar or as per sweetness of mango
1/2 Cup Milk
1/4 tsp Cardamom Powder
A Pinch of Saffron (optional)

METHOD:
Combine mango pulp, sugar, saffron, cardamom powder and milk in a jar. Blend all together for 60 to 90 seconds.

Pour in Serving bowls, keep in refrigerator for 1-2 hours before serving. Served chilled with warm pooris.

Sending to: Jagruti's Mom's event- Food She Loved; Authentic Indian Sweets @ Nivedhanam

MANGO LASSI

'Lassi' is a popular yogurt based very refreshing drinks for hot Summer days, originated in Punjab and purely non-alcoholic beverage. Actually, this drink is a cross between smoothie and milk shake and is very creamy, smooth and tastes heavenly. Adding mango pulp in lassi is called as Mango Lassi. 

INGREDIENTS:
1/2 Cup Mango Pulp
1 Cup Greek Yogurt (thick)
1/4 tsp Cardamom Powder
1/4 tsp Ground Roasted Cumin Powder
1/4 tsp Black Salt
1 tbsp Sugar (optional)
5-6 Ice cubes
3-4 Strands of Saffron (crushed)

METHOD:
Blend mango pulp, greek yogurt, cardamom powder, black salt, ground roasted cumin powder, sugar, saffron and 2-3 ice cubes for 2-3 minutes.

Now pour in serving glass. Garnish with 2-3 ice cubes and a thin layer of mango pulp. Serve immediately.

Linking to: Show you style series -Mango by Viji

Linking to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Linking to: JCO's Gain Popularity event

CITRUS WATERMELON GRANITA

Citrus Watermelon Granita is a flavorsome granita with full of vitamin C. This semi-frozen dessert is very refreshing for Summer days. Serve this dessert in chilled glass to prevent the granita from melting too quickly, while it's served. A classic Italian dish mandarin orange granita here mix-matched with simple Asian ingredients, watermelon and fresh lemon (citric acid). My first encounter with granita and this was something truely amazing!!!

INGREDIENTS:
4 Cups Watermelon Cubes (seedless)
2 Oranges
1/2 Cup Sugar
2 Small Lemons
3/4 tsp Lemon Zest

METHOD:

Blend and prepare juice of 2 oranges. In a sauce pan, heat orange juice with sugar, boil till sugar fully dissolve in it. Switch off the heat and set aside to cool.

Take out the juice from 2 lemons. Keep it aside.

Now pour orange juice in a air tight container.

Puree of watermelon chunks in a blender until smooth.

Pour watermelon puree on the top of orange juice.

Add lemon juice and lemon zest.

Mix nicely.

Cover with the lid and close the container. Refrigerate for 2 hours for the first step.

Gently scrape the mixture with a fork to break up the ice crystals and keep it light and fluffy.

Close the lid again and refrigerate for another 2-3 hours.

Scrape the granita into chilled elegant glasses and decorate it as you wish.

Serve immediately.
Serves: 4

NOTE: Taste your watermelon and orange juice first. It will tell you, how much sugar is to be added in it. The fork helps to create ice crystals with slushy consistency.
 
Sending to: 'Viji's Show your style series - Watermelon or Pineapple'

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Nayna's Event: Let's Cook for Kids

Sending to: Sizzling Tastebud's "Summer Splash"

 

APPY WATERMELON JUICE

Yesterday evening, I made a pitcher of sweet, refreshing watermelon juice to keep me and my family hydrated. Watermelon is an absolutely Summer fruit and can quench thrist on these hot days. The tangy and fizzy watermelon juice with little twist, can be served as a Summer drink or as a cocktail mixer. This recipe is easy to prepare and ended up being super delicious and if you have any left over watermelon in your refrigerator, you should really try this!!

INGREDIENTS:
2 Wedges of Watermelon
1/2 Apple (deseeded)
2 tbsps Sugar / Honey
1/4 tsp Black Salt
1/4 tsp Black Pepper powder (freshly pounded)

METHOD:

Refrigerate watermelon wedges for atleast two hours before use. Take out the chunks of watermelon from these two wedges. Deseed and it measures 3 cups of watermelon chunks. Keep it aside. Peel apple and cut it in tiny pieces. Set aside.

Blend watermelon chunks with sugar, black salt and black pepper powder to make a smooth pulp.

Pour equally in two serving glasses.

Place chopped apple on the top of the juice. Sprinkle little black salt and black pepper powder on the top of the glasses. Serve immediately.

Serves: 2

 

Sending to: Viji's Show your style series - Watermelon or Pineapple

Sending this to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Nayna's Event: Let's Cook for Kids

Sending to: Sizzling Tastebud's "Summer Splash "