2 cups sugar
2 glass water
4 Tbsp lemon juice
How to make Lemon Squash
. Fill a bottle with sugar and pour lemon juice to come up till the top.
. Sun it for a few days, shaking the bottle 3-4 times a day, till totally dissolved. When dissolved, you use it.
. Alternatively put 4 cups sugar and 3 cups water in a pan and dissolved sugar, by stirring over low heat.
. When dissolved, bring to a boil and cook for about 5 minutes over high heat or till one-thread consistency is reached.
. Take it off the heat and mix in 1-1/1/2 cups of lemon juice (according to taste), store in sterilized air tight bottles.
300 ml curd
2 Tbsp sugar
1 Tbsp dried mint
Roasted ground cumin (optional)
1 tray of ice cubes
. Add curd in a container.
. Add sugar and add dried mint and mix it well.
. Add a few ice cubes.
. And garnish with a little ground cumin and fresh mint leaves.
1 bottle apricot nectar
3 cups pineapple juice
1/2 ounce can frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1/2 liter bottle ginger ale, chilled
Apricot slices (optional)
. In a 3-quart plastic freezer container combine apricot nectar, pineapple juice, orange juice concentrate, and lemonade concentrate.
. Seal and freeze at least 24 hours or up to 1 week.
. To serve, let frozen mixture stand at room temperature for 30 minutes.
. Scrape into a slush. For each serving, fill a glass 2/3 full with slush.
. Carefully add ginger ale, stirring gently to mix. Garnish with apricot slice, if desired.
1 1/2 cups peach , chilled
1/2 cup orange juice, chilled
1/4 cup unsweetened grapefruit juice, chilled
1 tablespoon lemon juice
1 1/2 cups sparkling mineral water, chilled
Kiwifruit slices (optional)
. In a pitcher, stir together peach nectar, orange juice, grapefruit juice, and lemon juice.
. Slowly stir in mineral water. Serve over ice.
. If desired, garnish with kiwifruit slices on a long skewer.
6-8 fresh strawberries
1 real pink guava juice
1 glass milk
1 1/2 Tbsp honey
Sugar to taste
. Slice the strawberries (or add any fruit of your choice).
. Add real pink guava juice, milk, honey and some ice cubes.
. Blend all the ingredients together. Pour it in a glass and serve it chilled.
1 cup cocoa powder
2 Tbsp hazelnut or almonds paste
1 cup cream
1 cup milk
Chocolate for garnish
Some nuts like hazelnut or almonds- whatever available
. Add cocoa powder, hazelnut paste, cream, a little milk and some ice cubes.
. Blend all the ingredients together.
. Pour the concoction in a glass. Garnish it with some chocolate shavings and few nicely sliced hazelnuts or almonds.
8 bags green tea
4 cups boiling water
3 tablespoons honey or sugar
4 cups assorted fresh fruit, such as white or regular nectarine wedges, lime slices, blueberries, and/or raspberries
1 liter plain or flavored sparkling water, such as raspberry, strawberry, or peach, chilled
2 tablespoons snipped fresh mint or 8 to 10 mint sprigs
. Add tea bags to boiling water and let stand for 2 to 3 minutes;
. Remove and discard tea bags.
. Cover and chill brewed tea.
. Before serving, add honey or sugar to chilled tea.
. Divide tea mixture among eight to ten 12-ounce glasses.
. Add fruit to each glass and fill with sparkling water.
. Top with fresh mint. Makes 8 to 10 servings.
1 1/2 cup milk
4 Tbsp thandai mixture
1 full pack guava juice
magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar.
. Pour the thandai mixture in a jar. Add some milk and a full pack of real guava juice.
. Put some ice cubes, give it a nice stir.
. Serve chilled!
1/4 cup sonth chutney
1/2 cup firmly packed mint leaves
20 gm coriander leaves-ground together
2-3 green chillies or to taste
1/2 Tbsp roasted and powdered cumin seeds
1 tsp salt or to taste
1/4 tsp chilli powder
2 cups water
For sonth ki chutney:
100 gm tamarind-soaked in warm water for half an hour at least
3/4 cup broken up jaggery
2 tsp salt
1 tsp powdered black rock salt
1/2 tsp garam masala
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder
1 tsp chaat masala
For sonth ki chutney:
. Strain the tamarind through a strainer, adding water, to facilitate this.
. Add enough water to make it into a pouring consistency.
. Mix in the rest of the ingredients and bring to a boil, lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.
For the water:
Mix all the ingredients together, chill and serve.
565 g lychees in heavy syrup
3 limes, quartered
1 tablespoon sugar
750 ml dry sparkling wine, chilled (optional)
extra lime slice, to decorate
. Drain the lychees and reserve the syrup; set aside six lychees for decoration.
. Place the remaining lychees, limes and sugar into a large ziplock bag; crush with a meat mallet or rolling pin until the fruit turns pulpy; strain the juices into a large jug; add the reserved syrup; cover and refrigerate.
. Just before serving, add the sparkling wine; pour into champagne glasses; decorate with the extra lime slices and a lychee, and serve.