An extremely filling and delicious smoothie which serves as a quick breakfast when in a hurry. Greek yoghurt is a must to lend it it’s creamy texture.

Ingredients:

3 oranges peeled

½ tablespoon orange zest

1 banana chopped

2 cups Greek yoghurt

½ teaspoon vanilla essence

2 1/2 cups ice.

Method:

Zest about half an orange. Add the peeled oranges, orange zest, banana, Greek yogurt, vanilla essence and ice to a blender. Blend until smooth. Serve immediately.

The fragrance of the Kaffir lime leaves wafts through the kitchen as I tear them to add it to the buttermilk. I found them by chance online, and lost no time in ordering for them.

Just tear the leaves and add them to the buttermilk. Refrigerate for about two hours allowing the flavours to infuse. Delicious and refreshing!💞

Jamun which is known to decrease sugar levels is good for diabetics. It can be served sprinkled with pepper, salt and chaat masala. Adding sugar is optional.

Ingredients:

9 large Jamun

Sugar, salt, chaat masala and pepper as per preference.

Water too depending upon how thick one prefers the juice.

Method:

Pit the jamun and tip the flesh into the blender. Add sugar, salt, pepper and chaat masala and blend it to a smooth puree. Add water as required and strain it. Refrigerate. Serve chilled.

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This refreshing and delicious ginger lemon Sherbeth can be made either with water or with soda. You may add roasted cumin powder or crushed mint leaves as per your taste, but I prefer mine plain.

Ingredients:

3 cups sugar
100gms ginger
1cup lemon juice ,
2cups water.

Method:

Wash the ginger and run it through a blender with 3/4 cup water. Strain it.

Mix the ginger and lemon juice and keep aside for about two hours. The mixture naturally turns into a beautiful pink colour.

Tip the sugar and the remaining 1 1/4 cups of water into a pan and bring it to a boil. Add a teaspoon of lemon juice and mix. The scum floats on the surface. Remove it carefully. Keep stirring.
When the syrup starts getting sticky switch off the gas. Allow the syrup to cool thoroughly.

Now mix the Lemon-Ginger juice with the sugar syrup and mix thoroughly.Strain and fill the syrup into sterilised glass bottles.

The ratio to serve is 1/4 part of the syrup to 3/4 part of water or soda. Serve chilled.

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A very popular sherbeth in North India, the imli ka sherbeth is served during the summer season to prevent a heat stroke and also to hydrate. It is easy to make and a delicious drink for those who love their drinks tangy.

Ingredients:

A tennis ball sized ball of Tamarind

1/2 cup Jaggery or Sugar

1 tsp roasted cumin powder

1 tsp black salt

3 glasses of water

1 cup of ice cubes

2 finely chopped green chillies.

Method:

Wash tamarind and soak in sufficient water for half an hour.
Mash the soaked tamarind well. Tip it into a strainer and extract the tamarind pulp.Repeat the process by adding some more water and mashing the tamarind pulp.Tip the extracted pulp in a container, add water, sugar/ jaggery ,roasted cumin powder and black salt.
Mix everything till the sugar/ jaggery dissolves.
Now add the chopped green chillies.
Before serving add some ice cubes, pour the drink in tall glasses and serve chilled.

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A refreshing and cool drink for those sultry summers, but equally refreshing during the winter months when grapes are in season. You can make this Mojito with both green and black grapes.

Ingredients:

100 gms black grapes

1 lemon

A few mints leaves

A small bottle of Sprite

A pinch of salt ( optional)

Method:

Cut the lemon into half. Cut one half of the lemon into half again and tip it into a glass along with the mint leaves. Muddle them well. Puree the grapes and sieve them. Add as much puree as you would prefer into each glass. Pour in the Sprite and serve topped with mint leaves and a slice of lemon .

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Guavas are rich in nutrients. They contain Vitamin C, protein, fiber, potassium and magnesium, Vitamin A and B9 and also are a major source of antioxidants.

I found a batch of beautiful bright pink coloured guavas so was tempted to turn them into a juice. The remaining were turned into a delicious pickle. I have saved a couple to make a guava juice with chilly.

Ingredients:

4 medium ripe guavas

Sugar as required

A pinch of salt ( optional)

Method:

Cut the guavas roughly and tip them into the blender with half a glass of water. Blend to a pulp and sieve the mixture. Add sugar and salt, a few icecubes and adjust consistency with chilled water. Serve chilled.

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As I have mentioned earlier Lassi is sweetened Yoghurt served either plain or with fruits added. You can make a variety of Lassi using fruit of your choice.

I decided to use up the fruits that I had. So blitzed together some orange, sweet melon, a few grapes, almonds and cashews along with thick yoghurt. Added some powdered sugar and chilled it. Lassi is best served chilled.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Lassi is yoghurt which could be sweet or salted. The sweetened one is usually served with a huge scoop of cream . Fruits like strawberry, mango, pomegranate too are added to the lassi and each of the lassi has it’s own unique flavour. I have posted a kesar lassi earlier in this website where in saffron and cardamom is used in the lassi. So go ahead and experiment with your favourite fruit and enjoy the experience.

Ingredients:

500 ml thick yoghurt

250 ml water

Sugar as per preference.

Whisk the curd/yoghurt and sugar together till creamy. Add chilled water and adjust the consistency. Mix thoroughly and serve chilled topped with cream. I prefer mine without it, so have kept it simple.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.