Grapefruit is a large orange-like fruit that belongs to the citrus family. It is also called as shaddock, as it is found as clusters on the tree, it is known as Grapefruit. The flesh of the fruit comes in white, pink or red. It tastes bitter and sour, but packed with lots of health benefits.
Health Benefits: It helps to promote digestion by increasing the flow of gastric juice, helps reduce the excessive production of cholesterol from the liver, also because of the presence of fat-burning enzyme – helps in weight-loss.
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I’m in partying mood and so taking this to our own FiestaFriday #121 hosted by Angie@thenovicegarderner.
These fruits are found mostly on summers, you can prepare a squash of this Grape-Fruit and refrigerate them in sterilized bottles for months. Let me share the recipe of the Grapefruit Squash…
- Grapefruits – 2 nos
- Sugar – 6 tbsp
- Lemon juice – 2 tbsp.
Sugar syrup getting done
With lemon juice
Juice getting filtered
Grapefruit juice to the sugar syrup
Almost reaching the squash consistency
Its done to squash consistency
- Halve the grapefruit, cut the skin of the grapefruit – it look like orange.
- Take ¾ litre of water in a sauce pan, bring it to boil.
- Add in the sugar, stir well, until it dissolves, cook in medium flame for 10 mins.
- Pour in the lemon juice, cook in medium flame for another 10 mins.
- Meanwhile, take out the flesh of the grapefruit (as you take out in orange).
- Blend it with ¼ cup of water to a fine paste.
- Strain the juice well in a bowl.
- Pour in the grapefruit pulp to the boiling water and cook in medium flame for another 10 mins or until it reaches the squash consistency.
- Remove from fire, keep it aside and wait until it reaches room temperature.
- Transfer it to a sterilized bottle and refrigerate.
How to serve: You can mix Grapefruit squash with equal proportion of chilled water and serve it. Else you can substitute sparkling water (soda water) instead of water and serve chilled.
Note: You increase or decrease the quantity of sugar as per your taste buds.
Now it’s summer time, and I feel colorful to see the streets with beautiful, fresh and colorful fruits. My kids don’t have certain fruits, when it comes to kiwi my son never has it. Also as of summer even we feel to have juices all the time and this resulted in making Strawberry Kiwi Mojito for our Tea time with some fish fries. Let us move on to the recipe…
Do check out my other Mojito, Lemonade, Juices and Mocktails in this link: https://madraasi.com/recipes/beverages/
Strawberry Kiwi Mojito
- Kiwi – 2 nos
- Strawberry – 6 nos
- Sugar – 3tbsp
- Mint leaves – a handful
- Club soda / Sparkling water – ½ litre
Strawberry getting cooked with sugar
Kiwi and mint leavesfinely chopped
Kiwi and strawberry syrup
Strawberry Kiwi Mojito
- Peel and finely chop the kiwi fruits and keep it aside.
- Clean and finely chop the strawberry into small pieces.
- Take strawberry pieces along with sugar in a kadai, cook in medium flame.
- Keep on stirring, once when the sugar gets dissolves, start mashing the strawberry with your spoon.
- Cook for 5 to 10 mins, until it reaches a thick syrup like consistency.
- Remove from fire and bring it to room temperature.
- Finely chop the mint leaves, transfer it to a mortar and crush it well.
- Add in half the quantity of kiwi fruit and crush them slightly.
- Take the glass, add in the crushed kiwi fruit and pour in 2 tbsp of strawberry syrup and few finely chopped mint leaves.
- Pour in the club soda and top it with few pieces of strawberry and kiwi.
Shikanji or shikanjvi is a famous and traditional lemonade of north Indian and Pakistan, also a best summer cooler. It is a refreshing drink, with loads of vitamin C. A very simple and easy drink which anyone can make and store it in refrigerator.
It is always made with fresh lemon juice and spiced with some black salt and roasted cumin powder. Sugar is also added and so we have sweet, salt and a lemony drink with pinch of cumin. You can substitute black salt with regular salt, but only black salt gives a good punch to the drink. Let us move on to the recipe…
Shikanji / Nimbu pani
- Lemon – 3 nos
- Water – 1 litre
- Cumin powder – 1 tsp
- Black salt – ¼ tsp
- Sugar – 3 tbsp
- Mint leaves – 5 nos (optional)
- Ice cubes (optional)
- Cut the lemon into two equal pieces, squeeze out the juice and discard the seeds.
- Take two glasses of water in a bowl.
- Pour in the lemon juice, sugar and salt. Stir it well, until the sugar dissolves.
- Mix it with the rest of the water.
- Pour it to a tall glass and garnish with mint leaves (optional).
Refrigerate and serve chilled or serve immediately with ice cubes.