Ginger Lemonade
Ingredients:
Ginger, minced, 2 tablespoons
Lemon juice, 1/4 cup
Sugar, 1 cup
Ice cubes, as required
Lemon, sliced thinly, for garnishing
Procedure:
In a small pan stir together two cups of water with the sugar and ginger.
Bring the mixture to a boil, stirring until the sugar is dissolved. Simmer it for three minutes.
Strain the syrup through a fine sieve set over a bowl and let it cool.
In a jug, combine the cooled syrup, three and a half cups of water and the lemon juice.
Stir the lemonade well.
Divide the lemonade among tall glasses filled with ice cubes and garnish each glass with a lemon slice.
Ginger Lemonade is ready to be served.
Ukala
Ingredients:
6-8 Almonds
3-4 pistachio
2-3 strands of saffron
A pinch of cardamom powder
2-3 tsp sugar
A glass of milk
Procedure:
Roast the almonds and pistachios. Now use a rolling pin to coarsely crush the dry fruits.
Heat the milk in a pan. Add sugar and the coarsely crushed almonds and pistachio. Add a pinch of cardamom powder and saffron.
Musk Melon Juice
Ingredients:
Yellow melon 1 full fruit medium Size
Water – Quantity sufficient
Preparation:
Peel the skin of the muskmelon. Make it into pieces.
Put the pieces into a centrifugal juicer and dilute it if required. Jiggery can be added if required.
Mango Lassi
Ingredients:
1 Mango
1 tbsp Sugar
1 cup Yoghurt
2-3 strands Saffron (kesar)
A pinch of Green Cardamom Powder
How to make:
Wash the mango properly, peel it and remove its shell.
Grind its flesh into a mixer to make a paste out of it and transfer it into a glass bowl.
Take yoghurt, sugar and ice cubes and blend it properly in the same mixer for a minute.
Add the mango paste and blend again for half a minute on minimum speed.
Vegetable juice
Ingredients:
2 Beetroots
2 Carrots
4-5 mint leaves
4-5 strands of coriander
Rock salt
Procedure:
Use a juicer to extract the juice from the beetroots and the carrots. Crush the mint and the coriander leaves with the help of a rolling pin. Mix the leaves with the juice. Now use a sieve to filter the juice. Add rock salt to taste.
Hawthorn Tea
Ingredients:
1 Hawthorn tea bag
1 one small twig rosemary (just the leaves)
1 one small twig sage (just the leaves)
7 thin slices of fresh ginger
3 soupspoons sugar
5 soupspoons Lemon juice
Procedure:
Boil a short time, one litre of water with the tea bag, the rosemary, the sage and the ginger. Turn off the heat and leave it 5-10 minutes.
Filter the tea and add the sugar and the lemon juice. Mix.
