Category: Cold Beverages

A variety of Cold Beverages recipes …

Watermelon Ginger Juice

Watermelon Ginger Juice

Watermelon Ginger Juice
Watermelon Ginger Juice
Time To Cook
Serving
Measures
Preparation Time = 0 mins.
Cooking Time = 10 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Watermelon – 1 Kg
Mint Leaves – 15 – 20 Nos
Ginger, Crushed – 1 Tablespoon
Black Salt – ½ Teaspoon

Method
• Cut the watermelon into pieces
• Take only the red part of watermelon
• Remove a few pieces of watermelon
• Cut into smaller pieces and keep aside for garnishing
• Put watermelon pieces in a jar of a mixer grinder
• Add crushed ginger
• Add a few mint leaves and keep aside a few leaves for garnishing
• Grind the mixture in a mixer grinder
• Filter the juice with a strainer to remove seeds
• Add black salt
• Keep in a refrigerator for cooling before serving
• After juice gets cooled pour it in a tall stem glass
• Add lemon juice, if required
• Add smaller pieces of watermelon just before serving
• Garnish with mint leaves
• Watermelon Ginger Juice is ready.
• Serve chilled

Video

Aam Panna

Aam Panna

Aam Panna
Aam Panna
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 20 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Raw Mangoes – ½ Kg
Sugar – 1 Bowl
Ginger, Crushed – 1 Tablespoon
Mint Leaves – 1 Small Bowl
Black Salt – ½ Teaspoon
Roasted Cumin Powder – 1 Teaspoon
Salt To Taste

Method
• Peel and cut mangoes
• Remove seeds and skin and take the pulp
• Transfer the pulp in a pressure cooker
• Add 1 to 1 ½ cups of water
• Add crushed ginger
• Pressure cook it till 1 whistle
• After 1 whistle, put off the flame
• After pressure cooker cools down, remove the lid
• Add sugar and mint leaves
• Add salt, black salt and roasted cumin powder
• Mix well with hand blender
• For storing it, cook it again with little water
• Cook till it boils and sugar is fully cooked
• When the mixture becomes syrupy, put off the flame
• Allow it to cool and strain it
• After it cools down completely store it in a sterilized jar
• Jar can be sterilized by rinsing it with boiling water and then drying it completely
• Aam panna concentrate can be stored in a refrigerator for a month
• For serving a drink, take 2 – 3 teaspoons of concentrate
• Add ice cold water
• Add ice cubes, if required
• Garnish with mint leaves and serve cold

Video

Beetroot Amla Detox Juice

Beetroot Amla Detox Juice

Beetroot Amla Detox Juice
Beetroot Amla Detox Juice
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Beetroot, Chopped – 1 Bowl
Carrots, Chopped – 1 Bowl
Amla (Indian Gooseberry), Chopped – 1-2 Nos.
Mint Leaves – 1 Small Bowl
Coriander Leaves – 1 Small Bowl
Celery, Chopped – ½ Bowl (Optional)
Lemon Juice – 1 No.
Black Salt to taste

Method
• Take a jar of a mixer grinder
• Add beetroot, carrot and amla in it
• Add mint leaves, coriander leaves, celery and 1 cup water
• Grind nicely in a mixer grinder
• Add little water to adjust consistency
• Add juice of 1 lemon
• Add black salt to taste
• Mix well
• Transfer in a tall stem glass
• Garnish with mint leaves
• Beatroot Amla Detox Juice is ready
• Serve immediately

Video

Watermelon Strawberry Pomegranate Juice

Watermelon Strawberry Pomegranate Juice

Watermelon Strawberry Pomegranate Juice
Watermelon Strawberry Pomegranate Juice
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Watermelon, Chopped – 1 Bowl
Pomegranate Seeds – ½ Bowl
Strawberries, Chopped – ½ Bowl
Mint Leaves – 5-6 Nos.
Black Salt to taste (optional)

Method
• Take a jar of mixer grinder
• Add watermelon, pomegranate and strawberries
• Add a few mint leaves
• Blend the mixture well in a mixer grinder
• Pour the juice in a glass
• Add black salt (optional)
• Garnish with mint leaves
• Serve chilled

Video

Gajar Ki Kanji

Gajar Ki Kanji

Gajar Ki Kanji
Gajar Ki Kanji
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Black Carrot (or else Red Carrot & Beatroot) – 250 gm
Salt – 50 gm
Black Salt – 2 Sticks
Red Chilli Powder – 20 gm
Mustard Seeds Powder – 2 Tablespoons
Water – 2.5 lit

Method
• Take 2.5 lit water in a glass jar
• Add black carrots
• Add 2 teaspoons salt
• Add ½ teaspoon black salt
• Add 1 teaspoon red chilli powder
• Add 4 teaspoons mustard seeds powder
• Stir well
• Close the lid of the jar
• Keep in a diffused sunlight
• In 3-4 days Gajar Ki Kanji will be ready
• You can serve it or else store it in a refrigerator

Video

Virgin Kiwi Mojito

Virgin Kiwi Mojito

Virgin Kiwi Mojito
Virgin Kiwi Mojito
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Kiwis – 2-3 Nos.
Lemon Juice – 2 Tablespoons
Sugar Syrup – 80ml
Mint Leaves – 10-15 Nos.
Lemon Slices – 4-5
Soda Water – 1 Bottle
Ice Cubes – 1 Tray
Black Salt & Sugar Mix to coat Glass Rim

Method
• Take 4 tall glasses
• Wet glass rims with lemon juice. Dip the rims in salt and sugar mix
• Add mint leaves and lemon slices in glasses. Crush them with a mudler
• Add ice cubes in glasses
• Pour sugar syrup and adjust quantity according to the sourness of kiwis
• Put kiwi crush and top with soda water
• Stir and serve immediately

Video

Plum Sharbat

Plum Sharbat

Plum Sharbat
Plum Sharbat
Time To Cook
Serving
Measures
Preparation Time = 0 mins.
Cooking Time = 10-15 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Plums – 300 gm
Sugar – 1 Cup
Lemon – 2 Nos.
For Serving
Sabja, soaked – 1 Teaspoon
Ice – 1 Tray
Mint Leaves – 10-15 Nos.

Method
• Boil plums in 2 cups of water for 5 – 10 mins.
• Let it cool.
• Remove seeds. Strain it.
• Put sugar in plum juice and boil it for 5 – 10 mins.
• When cooled squeeze lemon in it and then refrigerate it.
For Serving
• Soak sabja in ¼ cup of water.
• Add water in plum juice.
• Put ice in a glass.
• Pour plum drink and add 1 tablespoon soaked sabja.
• Garnish with lemon wedges and mint leaves.
• Serve chilled.

Video

Lemon Mint Iced Tea

Lemon Mint Iced Tea

Lemon Mint Iced Tea
Iced Tea
Time To Cook
Serving
Measures
Preparation Time = 0 mins.
Cooking Time = 10-15 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Sugar – 3 tablespoon
Tea Leaves – 2 tablespoon
Lemons – 2-3 nos.
Mint Leaves – 10-15 nos.
Ice Cubes – 1 tray
Water – 2 cup

Method
• Boil water.
• Add sugar and mint. Boil for few secs.
• Add tea leaves. Do not boil tea leaves. Let tea infuse in water.
• Strain tea. Let it cool down to room temperature.
• Keep in refrigerator.
For serving
• Add ice cubes, 2-3 lemon wedges and mint leaves. Squeeze lemons and pour tea in a tall glass. Stir well with stirrer.
• Serve it chilled.

Video

Badam Sharbat

Badam Sharbat

Badam Sharbat
Badam Sharbat
Time To Cook
Serving
Measures
Preparation Time = 20 mins.
Cooking Time = 40 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Almonds, soaked in water (5-6 hrs.), peeled – 200g.
Poppy Seeds, soaked in water – 50g.
Green Cardamom, soaked in water – 10-15 nos.
Sugar – ½ kg.
Saffron – ¼ teaspoon

Method
• In a mixer grinder blend almonds, poppy seeds and cardamom to a smooth paste with little water.
• Strain it. Keep aside.
• In a pan mix sugar and 2 cups of water and boil for 5-10 min. to make a sugar syrup.
• Add saffron in it. Add almond paste in it and cook for 5 mins.
• Remove from flame. Cool it completely.
• And, pour in a glass jar or a bottle.
• Store in refrigerator.
For serving
• Mix badam sharbat with water or milk.
• Add ice cubes and serve chilled.

Mango Yoghurt

Mango Yoghurt

Mango Yoghurt
Mango Yoghurt
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Mango pulp – ½ cup
Thick Yoghurt, hung curd – 1 cup
Sugar, powdered – 1 tablespoon

Method
• Take a big bowl. Put yoghurt and mango pulp and sugar and whisk it.
• Transfer in small dessert bowls or small glasses.
• Put them in refrigerator for 1 hr.
• Garnish with mint spring.
• Serve chilled.

Video