I could hear everyone, becoming dehydrated and getting more health issues, because of summer and so now onwards let’s start Beating the heat together with healthy, yummy and refreshing juices. I have already shared few summer recipes last year – CLICK HERE for more summer recipes.
Minty Tomato Punch is a tangy, as you desire you can turn in sweet by adding sugar or salty by adding salt. A healthy juice with a combination of mint, tomato, lemon and roast cumin seeds powder, which comes with a tangy, aromatic and refreshing flavor and perfect drink for this summer. Not only for the summer, this juice can be consumed all over the year. Let me share the recipe…
Minty Tomato Punch
Minty Tomato Punch – Summer coolant
- Lemon – 2 nos (medium size)
- Tomato – 5 nos (medium size)
- Mint – 3 strands
- Cumin powder – ½ tsp
- Salt to taste
- Sugar – 3 tbsp (optional).
Tomato and Mint leaves
Roasted Cumin powder
Minty Tomato Punch – Summer coolant
- Clean and roughly chop the tomatoes.
- Clean and separate the mint leaves from mint stalk.
- Take tomatoes and mint leaves, in a mixer jar and grind them for 3 mins or until the tomatoes are ground well.
- Add a cup of water, grind it for few mins.
- Strain the juice and transfer the ground flesh to the mixer and grind with one more cup of water.
- Strain the juice, sprinkle cumin powder and salt. Mix it well.
- Add one more cup of water, mix it well.
- Add sugar if you prefer it sweet else serve it.
Refrigerate and serve chilled or make use of cold water while mixing the juice and serve chilled. Garnish with finely chopped tomatoes and a mint leaf strand, just before you serve.
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.
For more summer recipes, click here.
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.
Paan Gulkand is made from betel leaves, the betel leaves are pureed and mixed with milk with gulkand. You have some flavors in this drink, as betel leaves have all these flavors like sweet, bitter, astringent, lemony, minty…
Gulkand is induced for the sweetnesss. Gulkand is a cooling ingredient, which is used in some ayurvedic medicines. Gulkand is a rose preserve which is available in all super markets.
Basil seeds or sabza seeds are also induced to enhance the better texture and again this is also a cooling ingredient which is available in all the super markets. So I would say that Paan Gulkand is a perfect summer drink with natural coolants. The people those eat paan would definitely like this to the core. Give a try…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Paan Gulkand Drink
Preparation Time: 15 mins
Yields – 2 tall glasses
- Betel leaves – 3 to 4 leaves
- Milk – 2 cups
- Chilled water – 1 cup
- Basil seeds or sabza seeds – ½ tbsp.
- Nannari or rose syrup – ½ tbsp.
- Gulkand – 3 tbsp.
- Nuts (cashewnuts, unsalted pistachios and badam/almond) – 2 tbsp.
Betel leaf with water
Betel leaf blended with water
With sabza or basil seeds
With chopped nuts
Paan Gulkand Drink
- Wash the betel leaves, take out the stalk.
- Soak the basil seeds in water for 10 mins.
- Take the betel leaves along with the chilled water in a blender and Blend them well.
- Pour it to a wide mouth bowl, mix them well.
- Pour in the milk to it and mix them well for few mins.
- Add in the gulkand, along with nannari syrup and mix them well (so that gulkand gets dissolved).
- Drain the water and add in the sabza or basil seeds and mix them well.
- Chop the cashewnuts, pista/pistachios and almonds/badam into small pieces, add to the paan and mix well.
- Pour it to a tall glass and refrigerate for few mins.