Ramzan in summers can be really dehydrating. Quench your thirst at Iftar with these three refreshing drinks that are sure to provide an energetic respite in the scorching heat.
Ingredients
• 750 millilitres grape juice (bottle of sparkling, chilled)
• 500 millilitres apricot nectar (chilled)
• 1 cup crushed ice
• Fresh mint
Method:
Mix all ingredients in a blender and serve chilled with ice.
Ingredients
• 1/4 cup sugar for simple syrup
• Ice cubes
• 1 2/3 cups freshly squeezed lemon juice
•
• 2 tablespoons julienned mint, plus leaves for garnish
• 1 lemon, sliced 1/4-inch thick, plus more for garnish
Method
• In a small saucepan, combine sugar and 1/4 cup water.
• Bring mixture to a boil, stirring until the sugar has dissolved.
• Remove from heat.
• Let stand until completely cool.
• In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine.
• Serve over ice.
• Garnish with mint leaves and lemon slices.
Ingredients
• 2 cups of Fresh or Compressed Tamarind
• Sugar Syrup or Honey
• Water
• Ice
Method:
• Wash the tamarind fruit (pod) with water to get rid of all the dirt.
• Now remove all the seeds from the tamarind pod and keep it ready for boiling.
• Pour about two glasses of water and let it boil.
• Now, add the tamarind fruit in the bowl of boiling water and let it cook on a low flame.
• Say after 5-10 minutes, check if the tamarind fruit has soaked and cooked.
• If it has, then the water will turn into a think dark brown liquid.
• Use a blender and grind all the boiled content.
• Now, use a drainer and drain the boiled content in another bowl leaving behind the waste particles and let it cool.
• Meanwhile, either make a sugar syrup by boiling a tablespoon of sugar in a glass of water and let it boil or use honey instead.
• After the boiled content (tamarind pulp) has cooled down, add the sugar syrup (cooled) or honey as per your taste.
• Now crush some ice in a blender and add it to the mixture of tamarind pulp and sugar syrup or honey and serve.