10 easy summer drinks recipes to beat the heat this summer
Beat the summer heat with these ten super cool summer drinks recipes. You can make these drinks easily at your PG and enjoy it with your roommates. So what are you waiting for? Let’s get started.
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What you need: One large raw mango, one teaspoon cumin powder, 4-5 crushed black pepper corns, black salt (kala namak) as per taste, pinch of asafoetida, 1/2 cup Sugar
Step 1: Wash and boil mangoes and let them cool.
Step 2: Peel, mash and strain the pulp.
Step 3: Add cumin powder, crushed peppercorns, black salt, asafoetida and sugar.
Step 4: Mix well till sugar is dissolved.
Step 5: Divide the mixture into four tall glasses, fill it up with chilled water.
Step 6: Stir well and serve.
Pic credits: sailusfood.com
What you need: 2 cups fresh chilled curd, one tbsp. sugar, 1/2 tsp. cardamoms, 8 to 10 strands, 2 drops vanilla essence,1/2 cup crushed ice, 1 tsp. hot milk
Step 1: Soak saffron in 1 tsp. hot milk and rub till dissolved.
Step 2: Combine the sugar and curd, and whisk till the sugar is dissolved.
Step 3: Just before serving, combine all ingredients and blend using a hand blender.
Step 4: Serve chilled.
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What you need: 4 cups milk, 1/4 cup almonds (badam), a pinch of cardamom (elaichi) powder, a pinch of nutmeg (jaiphal) powder, 3 to 4 tbsp. honey, edible silver leaf (vark) for garnish
Step 1: Blanch the almonds in boiling water for two minutes.
Step 2: Peel and chop roughly.
Step 3: Heat milk in a thick-bottomed vessel and bring to a boil.
Step 4: Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes.
Step 5: Add cardamom powder and nutmeg powder and continue to boil for another two minutes.
Step 6: Remove from heat, add honey and stir.
Step 7: Serve warm in individual earthenware glasses, garnished with silver leaf.
Pic credits: youtube.com
What you need: 4 glasses of slightly sour buttermilk, 1 tbsp. vegetable/sunflower/canola oil, 1 tsp. mustard seeds,10-15 curry leaves, 2″ piece of ginger grated fine, 1/2 tsp. asafoetida, 2 green chillies chopped fine, salt to taste, a handful of finely chopped coriander leaves
Step 1: Put the buttermilk, ginger, green chillies, 5 curry leaves chopped finely, coriander and salt to taste into a food processor and blend well.
Step 2: In a small pan heat the oil. When it is hot add the mustard seeds. They will splutter. When this happens add the remaining curry leaves and asafoetida.
Step 3: Remove from the fire in another 30 seconds.
Step 4: Add this to the buttermilk mixture and mix well.
Step 5: Serve in glasses.
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What you need: 6 cups sugarcane juice, 6 tbsp. sugar, juice of 1/2 lemon, 2 to 3 drops of ginger (adrak) juice (optional)
Step 1: Combine all the ingredients in a bowl and mix well till the sugar dissolves.
Step 2: Pour into a shallow container. Cover and freeze till it is set (approximately 4 to 6 hours). Transfer to a mixer and blend till it is slushy.
Step 3: Spoon it into 4 individual serving glasses and serve immediately.
Tip: Ready-made sugarcane juice sometimes already contains ginger juice. Hence add as per the requirement.
Pic credits: expertindianrecipes.in
What you need: 16 tsp. khus syrup, 4 tbsp. soaked falooda seeds (sabja), 16 tsp. kewra water (optional), few drops lemon juice, 3 bottles lemon drink (lemonade), crushed ice
Step 1: Mix all the ingredients except the ice.
Step 2: Serve in tall glasses with crushed ice.
Pic credits: healthylivinghub.net
What you need: 1 large watermelon (tarbuj),1 small sized honeydew melon, 1 large can (850 grams) pineapple juice, 1 large can (850 grams) orange juice, 3 bottles ginger ale, 1 bottle lemonade, 1.5 cups watermelon (tarbuj) juice, crushed ice to serve
Step 1: Cut the watermelon lengthwise, about 1/3 down.
Step 2: Scoop out flesh with a melon baller from both melons. Chill the balls.
Step 3: Put the scooped portion of watermelon into a liquidiser and take out the juice.
Step 4: Chill the fruit juices, 2 teacups of the watermelon juice, ginger-ale and lemonade.
Step 5: Just before serving, mix all the juices and drinks. Fill the melon shell as required. Add chilled Melon balls.
Step 6: Decorate with flowers if desired.
Pic credits: afreenskitchen.com
What you need: 2 cups of sugar, 2 cups of water, Falsas, crushed ice
Step 1: Make 2 cups of sugar syrup by mixing 2 cups of sugar and 2 cups water till thick.
Step 2: Remove and keep aside.
Step 3: Soak Falsas in 4 cups of water for 4 hours, now blend 2 or 3 times, and then pass it through a fine sieve.
Step 4: Discard the seeds, mix the juice and sugar syrup well.
Step 5: Serve chilled with ice cubes and black salt.
Pic credits: ottomankitchen.wordpress.com
What you need: 2 cups rose petals (washed well and patted dry on a paper towel), 1 cup sugar, 1/2 tsp. cardamom powder, juice of 2 lemons (strained), and one cup pomegranate juice (optional)
Step 1: Coarsely crush the rose petals in a mortar and pestle and then put into a deep glass bowl.
Step 2: Pour 1 cup of boiling water over the paste and add the cardamom powder. Mix well, cover and allow to steep overnight.
Step 3: In the morning, strain through a very fine sieve.
Step 4: Add the sugar and stir till dissolved – do not heat.
Step 5: When the sugar is dissolved, add in the lemon and pomegranate juices and mix well. The syrup is now ready and can be stored in the fridge for 3-4 days.
Step 6: To serve, pour some syrup into a tall glass, mix with chilled water to taste and add crushed ice.
Pic credits: sailusfood.com
What you need: 1 small bunch Mint leaves, 1 cup Coriander leaves, ½tsp grated Ginger, 2 tbsp. lemon juice, 3tsp. cumin seeds – dry roasted and ground fine, ½tsp Black salt, ½tsp Rock salt, ½tsp Salt, 1tsp Dried mango powder (Amchur), 1tsp Sugar, ¼tsp black pepper, a pinch asafoetida, 4 cups of chilled water, boondi for garnishing Directions
Step 1: Dry roast the asafoetida for a few seconds till fragrant.
Step 2: Grind asafoetida, mint Leaves, ginger and coriander leaves in blender to fine paste.
Step 3: Add 4 cups of chilled water, black salt, rock salt, salt, mango powder, sugar powder and cumin powder.
Step 4: Add lemon juice. Stir well the mixture. Pass through Strainer to remove the remains of ginger
Step 5: Server chilled garnished with boondi.
Step 6: You can also decorate with lemon and mint leaves.
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