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What do you serve your guests when they visit you in summer? Undoubtedly Lime juice as it is one of the easiest and favourite of all. But, there are few interesting other Sherbets or also called as Sorbet to try out this summer and beat this scorching heat.
- BAEL SHERBET
Ingredients
Bael fruit—1
Misri—20g
Water: 200ml
Roasted Cumin (jeera) powder—pinch
Ice—4 cubes and Mint leaves -5 pcs
Method: Cut the Bael fruit into two pieces. Take a mixing bowl, scoop the pulp and mash it well. Add roasted (cummin) jeera powder, Taal misri (crystallized sugar lumps) and water and stir well. Leave it in the refrigerator for 20min. Pour it into a glass and garnish the drink with a pinch of cumin (jeera) powder and mint leaves. Serve cold.
- JAAM SHERBET:
Ingredients
White Jamun or Love Apple or Water Apple-4 nos
Mint leaves-4
Water: 200ml
Himalayan salt to taste
Black pepper to taste
Ice-4cubes
Method: Grate the white jamun or love apples, add water, a pinch of salt, black pepper, crushed mint leaves and stir it well. Pour it into a glass, add ice cubes and serve cold.
3 JAMUN (Black Plum) THANDA:
Ingredients
Fresh Jamun (Black Plum) pulp: 200g
Misri (small crystallised cubed sugar)—60g
Black pepper pods-15 nos
Black salt to taste
Water—400ml
Method: Blend the ingredients in a juicer. Garnish with chunks of Jamuns and add a few ice cubes. Serve cold.
4. TAMATAR TUSLI SHERBET/SORBET :
Fresh red tomatoes-4
Tusli (Basil Leaves)—10pieces
Green chilli-1
Jeer powder-a pinch
Sendha Namak (Himalayan Rock Salt) to taste
Water-200ml
Mint leaves—5
Method: Blend the ingredients. Strain and pour it in a glass. Add ice cubes and crushed mint leaves and serve cold.
5. GULAB BHARI LASSI:
Ingredients
Yoghurt—250g
Mint leaves-20g
Rose water-10ml
Misri-50g
Water: 50ml
Method:
Add all the ingredients to a mixing bowl and blend well until you get a creamy froth on top. Serve cold.
NOTE: You can use Jaggery instead of Misri ( Crystallised sugar) also as a sweetening agent.
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