FROZEN FRESH FRUIT JUICE POPSICLES IN CHAI GLASSES

FROZEN FRESH FRUIT JUICE POPSICLES IN CHAI GLASSES

FROZEN FRESH FRUIT JUICE POPSICLES IN CHAI GLASSES

Ingredients

Beat the heat with Chaisicles- popsicles made from fresh fruit juice in chai glasses. Blueberry and black tea, watermelon, lychee and lime flavours. You could try almost any fresh fruit juice.

FOR 6 4 OZ OR HALF CUP CHAI GLASSES

5 cups of your choice of fresh fruit juice such as watermelon, orange, pineapple or flavoured iced tea such as mint or black tea. You can also use lemonade or limeade.

1 cup finely chopped fresh fruit to pair with you juices. blueberry and black tea, pineapple and orange juice, mango with passionfruit, use any combination you like

6 flat candy sticks to insert in the glasses

Instructions

Pour the juice or steeped into Chai glasses, add the fruit and stir. Stick them in the freezer until soft ice forms between 1-3 hours depending on you climate- it takes longer in hot weather. Press a candy stick in the middle of the semi formed ice and return to freezer until it solidifies.

To unmold rub the glass with both hands to loosen popsicle. Give the candy stick a twist and a tug. Enjoy!!

For adults only you could add a dash of booze.

http://www.taradeshpande.in/frozen-fresh-fruit-juice-popsicles-in-chai-glasses/

PIYUSH, CHILLED STRAINED YOGURT AND BUTTERMILK BEVERAGE

PIYUSH, STRAINED YOGURT AND BUTTERMILK BEVERAGE

PIYUSH, STRAINED YOGURT AND BUTTERMILK BEVERAGE

Ingredients

A delicious combination of whisked Shrikhand or sweetened strained yogurt and buttermilk this tangy beverage is a traditional favorite in the hot summers in India. It can be seasoned with nutmeg, cardamom or saffron or top it with fresh fruit like mango or strawberries. You can also flavor this with vanilla if you like. It's not traditional but works well with blueberries.

This is a rich drink and can also be served as dessert or instead of tea. If you use unsweetened Greek yogurt you will need to add more sugar to taste. If you used a flavored yogurt you may want to omit the spices.

Makes 6 1 cup portions

2 cups Shrikhand, plain or flavored or strained Greek yogurt

4.5 cups fresh plain buttermilk

cold water for thinning

3/4-1 teaspoon powdered nutmeg or cardamom

6-7 strands of saffron crushed

2 almonds or cashews flaked or 1.5 cups of chopped fruit like fresh mango or strawberries

Instructions

Whisk the shrikhand or greek yogurt until soft and fluffy. Add 1/4 cup water to thin it. Then in a slow stream add the buttermilk and keep blending it to form a smooth batter. This is best done by hand and not in a blender. You want a slightly uneven liquid with blobs of yogurt swirling about.

Add the spices of your choice, add sugar to taste. This is meant to be a tangy beverage.

Chill 3-4 hours.

Whisk again, add water if required to thin. You are looking for the consistency of pancake batter so do not add too much water.

Divide between 6 low ball glasses. Top with cut nuts or fruit. Serve with a spoon.

http://www.taradeshpande.in/piyush-chilled-strained-yogurt-and-buttermilk-beverage/

KOKUM MANGOSTEEN SHERBET

KOKUM OR MANGOSTEEN SHERBET

KOKUM OR MANGOSTEEN SHERBET

Ingredients

Kokum or mangosteen is considered the queen of fruits by botanists.

Native to india it is used copiously in its dried form as a souring agent in cooking. Boiled it makes for a beautiful red syrup. The active ingredient garcinol reduces inflammation and ulcers hence its an excellent cooling drink in the summer.

In the market dried mangosteen or kokum is found in the soft and hard form. Its a dark, gnarled, purplish pod. This recipe calls for the soft variety.

FOR 1 LITER CONCENTRATE

2 cups soft dried kokum or mangosteen

2 cups castor sugar

1 teaspoon freshly roasted and powdered cumin (optional)

1 teaspoon black rock salt- sanchal or kala namak (optional)

Instructions

Pour two cups of tap water over the kokum. Don't soak it, instead immediately drain it to remove impurities.

Place the rinsed fruit and 3 liters of water in a large stock and cook on a high flame until it begins to boil.

Add sugar ad continue to cook until the syrup reduces to 1-1.25 liters.

Drain in a sieve and using the back of a spoon press against the fruit to squeeze out all the juices. Discard this fruit.

Chill the concentrate and use for up to 6 weeks.

TO ASSEMBLE

Pour about 1/4 cup concentrate into a high ball glass. Add ice if desired. Top with chilled water or club soda and stir in black salt and cumin if you like.

http://www.taradeshpande.in/kokum-mangosteen-sherbet/

AMALAKI AMLA SHERBET

INDIAN GOOSEBERRY AMALAKI SHERBET

INDIAN GOOSEBERRY AMALAKI SHERBET

Ingredients

Amalaka is Sanskrit for Avla also called Indian Gooseberry and has great significance in Hinduism and is highly valued in Ayurveda as the balancer of all doshas- a rare quality in any one ingredient. Amla is believed to have originated from Amrit when drops of it fell to the earth. Regular consumption is said to improve general health. It is used in Ayurveda as a fever and heat reducer (great in the summer), aid digestive and hair growth.

The fruit is so treasured temples have the shape carved as a motif in stone relief. Lingaraja temple has a roof top in the shape of Amla.

My grandmother grew this in her garden in Belgaum. We pickled it also but the sherbet with a hint of cinnamon poured over ice is so refreshing. There are many different ways to prepare it. If you use castor sugar you get a clearer yellow liquid like the one in the photo but if you want to avoid refined sugar, sugarcane juice is a good option but you will not get this yellow hue. A stick of cinnamon, mint leaves, edible flowers, powdered cumin, black peppercorn can all be used flavor enhancers and garnishes. It is also a good base for cocktails made with white rum, vodka and gin.

1 KG AMLA OR INDIAN GOOSEBERRIES, WASHED

2 LITERS OF NATURAL SUGARCANE JUICE OR USE 750 GRAMS CASTOR SUGAR

JUICE OF TWO LEMONS

75 GRAMS PEELED AND COARSELY CHOPPED GINGER ROOT

Instructions

STEAM THE GOOSEBERRIES UNTIL TENDER. THIS MAKES THEM EASIER TO PROCESS. RESERVE THE WATER FROM THE STEAMING.

SLICE THE GOOSEBERRIES OPEN AND DISCARD THE SEEDS.

RETURN THE GOOSEBERRIES, SUGARCANE JUICE OR SUGAR, LEFTOVER LIQUID FROM STEAMING, GINGER AND LEMON JUICE TO A LARGE COOKING POT. USE A STAINLESS STEEL CLAD OR ENAMELED POT.USE A POTATO RICER OR MASHING TOOL TO PRESS DOWN ON THE GOOSEBERRIES TO RELEASE THEIR JUICES.

COOK THIS ON A MEDIUM FLAME UNTIL REDUCED TO HALF ITS VOLUME.

COOL, STRAIN, PRESSING DOWN ON THE FRUIT WITH THE BACK OF A SPOON. DISCARD THE FRUIT AND GINGER.

RETURN THE JUICE TO THE POT AND COOK UNTIL YOU HAVE ABOUT 4 CUPS OF THICK SYRUPY LIQUID.

CHILL THE CONCENTRATE AND USE OVER 6 WEEKS WHEN DESIRED.

ADD SOME CONCENTRATE TO A GLASS AND FILL WITH COLD WATER, CLUB SODA AND ICE.

GANISH WITH A SPRIG OF MINT OR STIR IN A STICK OF CINNAMON.

http://www.taradeshpande.in/amalaki-amla-sherbet/

STONE FRUIT SANGRIA

STONE FRUIT WHITE SANGRIA

STONE FRUIT WHITE SANGRIA

Ingredients

MIXED STONE FRUIT SANGRIA

STONE FRUIT REFERS TO FRUIT LIKE CHERRIES, PEACHES, APRICOTS AND PLUMS. THEY ARE IN SEASON BRIEFLY IN THE SUMMER IN INDIA.

SERVES 4-5

IF YOU WANT SANGRIA THAT CAN SIT AROUND A WHILE, REPLACE THE SPARKLING WINE WITH A FLAT WHITE WINE.

INGREDIENTS

1 LITER FIZZY WHITE WINE LIKE VINO VERDI, PROSECCO OR SPARKLING WHITE

1/4 CUP ORANGE LIQUEUR LIKE COINTREAU OR GRAND MARNIER

½ CUP INEXPENSIVE WHITE PORT OR A SWEET WHITE WINE (OR USE 2 EXTRA TABLESPOONS OF GRANULATED SUGAR POWDERED IN A GRINDER)

½ CUP BRANDY

2 TABLESPOONS WHITE GRANULATED SUGAR POWDERED OR TO TASTE

2 CUPS ROUGHLY PITTED AND SLICED STONE FRUIT, LIKE CHERRIES, PLUMS AND PEACHES (YOU CAN KEEP THE CHERRY PITS IF YOU PREFER)

2 2-INCH STICKS OF CINNAMON

3 SPRIGS MINT

Instructions

INSTRUCTIONS

SOAK ALL THE FRUIT, STICKS OF CINNAMON, POWDERED SUGAR IN THE ORANGE LIQUEUR, WHITE PORT AND BRANDY OVERNIGHT. BEFORE SERVING REMOVE CINNAMON STICKS.

ADD THE FIZZY WHITE WINE AND STIR WELL. TASTE AND ADJUST SWEETNESS.

POUR INTO HIGHBALL GLASSES HALF FILLED WITH ICE. SPOON OUT SOME OF THE FRUIT INTO EACH OF THE GLASSES. DECORATE WITH A SPRIG OF MINT AND SERVE IMMEDIATELY.

http://www.taradeshpande.in/stone-fruit-sangria/

Mango Basil Tender Coconut Mocktail

Mango, Basil, Tender Coconut Mocktail

Mango, Basil, Tender Coconut Mocktail

Ingredients

This is a mocktail made with raw ingredients and no added sugar. The combination of basil and mango is refreshing and the colors pleasing to the eye.

Serves 2

1 cup chilled tender coconut water

1/4 cup tender coconut pieces chilled

4 fresh basil leaves pureed

3/4 cup fresh yellow mango juice no sugar added (use a mango with a yellow pulp like Totapuri or Dussheri not orange like Alphonso or Langda if possible)

Instructions

Freeze the mango juice into small ice cubes that will fit your glasses by pouring them into an ice tray- about 6-8 small ice cubes.

Pour the chilled tender coconut water into 2 tall or high ball type glasses in equal measure.

Top with the tender coconut. Divide the basil puree between the two glasses. Top with mango ice cubes.

Serve with a tall spoon or swizzle stick if desired or as is. The mango ice cubes will help keep the drink cooler for a longer time and as they melt the flavors will mingle with the basil and coconut.

http://www.taradeshpande.in/mango-basil-tender-coconut-mocktail/

ICED CUCUMBER MINT WITH TONIC

ICED CUCUMBER MINT TONIC

ICED CUCUMBER MINT TONIC

Ingredients

I LOVE THIS DRINK BECAUSE IT'S CRISP WITH A COOLING GREEN COLOR AND IS MILDLY SWEET

THE MILDLY BITTER TONIC WORKS BEAUTIFUL WITH THE FRESH MINT.

FOR 2

2 LIGHT GREEN CUCUMBERS PEELED

6-8 FRESH MINT LEAVES WASHED, STALKS REMOVED

1 APPLE PEELED, DESEEDED AND QUARTERED

250 ML TONIC WATER

ICE

3 HIGHBALL GLASSES

ICE CUBES

SPRIGS OF MINT LEAVES FOR GARNISHING

Instructions

PUREE THE APPLE, MINT AND CUCUMBER IN A FOOD PROCESSOR. ADD ONE AND A HALF CUPS OF CHILLED WATER AND PUREE AGAIN. STRAIN THROUGH A FINE SIEVE. USE THE BACK OF A SPOON TO PRESS DOWN AGAINST THE PULP TO EXTRACT ALL THE JUICE. DISCARD THE PULP.

DIVIDE BETWEEN TWO GLASSES FILLED WITH ICE. TOP UP WITH TONIC WATER. GARNISH WITH MINT LEAVES IF DESIRED, STIR AND SERVE IMMEDIATELY.

http://www.taradeshpande.in/iced-cucumber-mint-with-tonic/

Tender Coconut Granita with Pineapple Basil Drizzle

Tender Coconut Granita with Pineapple Basil Drizzle

Tender Coconut Granita with Pineapple Basil Drizzle

Ingredients

This is a vegan and gluten free, natural raw dessert or beverage. There is no added sweetening.

For 4 persons

1.5 cups tender coconut water

1/2 cup tender coconut meat

8 leaves fresh Italian basil and a few leaves to garnish

1/4 cup pineapple cut into small pieces about 1/5 inch cubes

3/4 cup pineapple piece pureed

1/4 cup fresh pineapple juice (unsweetened)

Instructions

For the granita freeze the coconut water in an ice proof box. Every 1 hour use a spoon to scrape the freezing tender coconut water. Do this thrice until you have crushed ice consistency. Keep frozen.

While the coconut water is freezing chop the tender coconut into small pieces, cover and chill.

Puree the basil and pineapple juice. Strain through a fine sieve. Discard the pulp and chill the juice.

Puree the chopped pineapple and chill.

To Assemble

You will need to work fast in a hot climate. Keep all ingredients spoons and glasses ready before you take the granita out of the freezer.

This can be served as a beverage in taller champagne flutes or as a vegan dessert in small chai glasses or dessert cups.

Divide tender coconut granita among 4 glasses. Top with chopped tender coconut meat. Drizzle with basil and pineapple juice and top with pureed pineapple. Garnish with fresh basil. Serve immediately with cocktail sticks or dessert spoons.

http://www.taradeshpande.in/tender-coconut-granita-with-pineapple-basil-drizzle/

Shahi Kesari Limbo Soda: Limeade with Saffron and Cardamom

Shahi Kesari Limbo Soda: Limeade with Saffron and Cardamom

Shahi Kesari Limbo Soda: Limeade with Saffron and Cardamom

Ingredients

LIME WATER WITH SAFFRON AND CARDAMOM

This twist on traditional Limboo Paani has a lovely golden color from the saffron. You only require the skins of the green cardamom pods. Reserve the seeds for something else.

Serves 4-6

• Juice of three limes

• 4-6 strands saffron crumbled

• Skins of 8 green cardamom pods (optional)

• 1 cup sugar with 1/4 teaspoon kitchen salt (the salt is optional)

• 600 ml cold club soda or chilled water

Instructions

For the sugar syrup heat sugar, cardamom skins, salt and 2 cups water in a small skillet on a medium flame. Reduce to half its volume but do not caramelize. Cool completely and strain. Discard cardamom skins.

Add lime juice, saffron and stir well. Cover and chill 3-4 hours or overnight.

Fill 4 high ball glasses or 6 low ball glasses with 3-4 large cubes of ice and divide the lime saffron mixture equally. Top up with cold water or club soda. Stir and serve immediately.

http://www.taradeshpande.in/shahi-kesari-limbo-soda-limeade-with-saffron-and-cardamom/

Rubies on Ice: Pomegranate and Ginger Mocktail

Rubies on Ice: Pomegranate, Cinnamon and Ginger Mocktail

Rubies on Ice: Pomegranate, Cinnamon and Ginger Mocktail

Ingredients

FOR 1

1 TABLESPOON POMEGRANATE SEEDS

1 CUP WATER

1 TBSP POMEGRANATE MOLASSES LIKE RONIN

1/2 TBSP FRESH LIME JUICE

1/2 TSP FRESH SWEETENED GINGER SYRUP

3 INCH STICK OF CINNAMON

75 ML CLUB SODA

Instructions

FOR POMEGRANATE ICE:

SCATTER THE POMEGRANATE SEEDS INTO 4-5 SECTIONS OF A STANDARD ICE CUBE TRAY. POUR CLEAN WATER OVER THEM AND FREEZE.

FOR RUBIES ON ICE

STIR TOGETHER GINGER SYRUP, LIME JUICE POMEGRANATE MOLASSES WITH CINNAMON STICK IN A LOWBALL GLASS. ADD POMEGRANATE ICE CUBES AND CLUB SODA. STIR AGAIN WITH THE CINNAMON STICK. DISCARD STICK.

SERVE IMMEDIATELY.

http://www.taradeshpande.in/rubies-on-ice-pomegranate-and-ginger-mocktail/