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Summer Special Drinks: As the summer season approaches, the demand for drinks that provide coolness and energy to the body increases. In such a situation, if you get healthy, tasty and instant coolers made at home, then the fun of summer doubles. From beetroot-carrot healthy shot to cherry lemonade, mosambi slush and mango-pineapple sip, these summer special drinks will help in keeping the body hydrated along with taste. The special thing is that you can prepare these refreshing drinks at home in a very easy way in minutes.

1. Beetroot Carrot Shot

Material: Beetroot-1, Carrot-1, Ginger-1 small piece, Powdered sugar-2 tablespoons, Black salt-as per taste, Ground black pepper-1/2 teaspoon, Lemon juice-1 teaspoon, Crushed ice-1 cup

Method: Peel the beetroot and carrot and cut them into small pieces. Mix sugar and ginger and grind it in a mixer. When it becomes like chutney, add 1 cup water and ice and grind it. Add black salt and ground black pepper to the mixture and filter it through a sieve. Pour into glasses and serve chilled.

2. Ginger Rose Drink

Material: Rose syrup-2 tbsp, Ginger juice-1 tsp, Lemon juice-1 tsp, Powdered sugar-1 tbsp, Black salt-1/2 tsp, Black pepper powder-1/4 tsp, Mint leaves-5, Crushed ice-2 tbsp

Method: First of all, mix all the ingredients except mint leaves well and put them in a glass. Add mint leaves on top and serve chilled tasty ginger rose drink.

3. Apple Popsicle Fudge

Material: Grated apple-1 tbsp, poppy syrup-2 tbsp, honey-1 tbsp, lemon juice-1 tbsp, crushed ice-1/2 cup

Method: Mix poppy syrup, lemon juice and honey well in half a glass of water. Add crushed ice to the glass and mix. Add grated apple on top and serve chilled Apple Khus Fudge.

4. Chikoo Orange Cooler

Material: Sapota pulp-1/2 cup, orange drink-1 cup, milk-1 cup, powdered sugar-1 tablespoon, fresh cream-1 tablespoon, red-green cherries-1/4 teaspoon, crushed ice-1/2 cup.

Method: Put sapota pulp, milk and sugar in a mixer and grind it. Put this mixture in a container with a lid and keep it in the freezer. After 3-4 hours, take it out and mix cream and beat it. Put it in the freezer again. Take it out when it freezes well. Now put orange drink and crushed ice in a glass and pour sapota ice cream on top. Garnish with red-green cherries and serve Chikoo Orange Cooler.

5. Cherry Lemonade

Material: Fresh cherries – 100 grams, powdered sugar – 50 grams, lemon juice – half teaspoon, black salt – half teaspoon, soda water – 200 ml, crushed ice – 1/2 cup.

Method: First of all, clean all the cherries and break their stalks. Take out the seeds and put the pulp in a mixer and make a paste. Mix powdered sugar, black salt, lemon juice and crushed ice and blend well. Pour the mixture into the glass. Pour soda water on top and garnish with mint leaves and serve chilled Cherry Lemonade.

6. Minty Mango Pineapple Sip

Material: Mango pulp-1/4 cup, pineapple juice-200 ml, mint leaves-6, honey-1 tbsp, crushed ice-1/4 cup

Method: Put mango pulp in a tall glass. Add pineapple juice, mint leaves, honey and crushed ice and blend it in a mixer. Pour this mixture gently over the mango pulp in the glass. Garnish with mint leaves and serve the delicious Mango Pineapple Sip.

7. Seasonal Slush

Material: Fresh mausambi-5, powdered sugar-2 tbsp, colorful petha cherries-1 tbsp

Method: First of all, wash and wipe all the seasonal vegetables. Peel them, cut them into pieces and remove the seeds. Then put these pieces in a mixer and grind them well. Filter and separate the juice and add powdered sugar to it. Fill the prepared mixture in a container and keep it in the freezer. After 3-4 hours it will freeze like raw ice. Pour it in a glass and garnish with colorful petha-cherries and serve delicious mosambi slush.

8. Plum-Orange Cooler

Material: Sweet plum pulp – 1 cup, orange drink – 1 liter, cold milk – 2 cups, milk powder – 2 tablespoons, fresh cream – 2 tablespoons, sugar – 2 tablespoons, red pethacherry – 1 teaspoon, green pethacherry – 1 teaspoon, crushed ice – 1 cup.

Method: Put potato pulp, milk, milk powder and sugar in a mixer and blend it well. Put this mixture in a container with a lid and keep it in the freezer. After 3-4 hours, take it out and mix cream and beat it. Keep it in the freezer again. When it sets well, take out the ice cream. Now pour orange drink and crushed ice into glasses and add 2-2 scoops of Aloo Bukhara ice cream on top. Garnish with red-green petha cherries and serve plum-orange cooler.

Recipe- Om Prakash Gupta