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Recipes: 4 summer coolers to beat the heat

By Reshma Aslam
April 12, 2016 16:26 IST
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Stir up refreshing summer drinks in a jiffy.

Blue Lagoon

Blue Lagoon

Photograph: Peter Corbett/Creative Commons

Ingredients

  • 30 ml blueberry syrup
  • 2 tbsp lemon juice
  • 200 ml soda
  • Ice cubes
  • 2 to 3 lemon slices
  • Few mint leaves for garnishing

Method

  • Take blueberry syrup in a big glass.
  • Add lemon juice.
  • Add soda and stir well.
  • Add ice cubes.
  • Pour in a mocktail glass. 
  • Garnish with mint leaves and lemon slices.
  • Serve chilled.

Watermelon Lychee mocktail

Watermelon Lychee Mocktail

Photograph: Mixologist1234/ Wikimedia Commons

Ingredients

  • 1 cup chopped watermelon (deseeded)
  • 1/2 cup lychee
  • 1 tbsp lemon juice
  • 2 tbsp rose syrup
  • Lots of ice cubes

Method

  • Blend watermelon and lychee well in the blender.
  • Add lemon juice.
  • Add rose syrup and blend well.
  • Strain this liquid through a sieve.
  • Add ice cubes and blend on high speed. 
  • Serve chilled in a tall mocktail glass.

Red Blush

Red Blush

Photograph: trang nguyen/Creative Commons

Ingredients

  • 3 tbsp kokum syrup
  • 2 cups chilled soda
  • 1 tsp rock salt
  • 2 to 3 thin slices of lemon
  • Ice cubes

Method

  • Take a big glass and add kokum syrup.
  • Add rock salt and give it a stir.
  • Add soda and ice cubes. Mix well.
  • Pour this in a mocktail glass.
  • Garnish with thin slices of lemon
  • Serve chilled.

Khus Cooler

Khus Cooler

Photograph: Reshma Aslam

Ingredients

  • 2 tbsp khus syrup
  • 1 tbsp sabja seeds (basil seeds)
  • 1 tsp lemon juice
  • 1/2 inch ginger crushed
  • 1/4 tsp rock salt
  • 200 ml Sprite
  • Few mint leaves for garnishing

Method

  • Soak sabja in a cup of water for about 15 minutes.
  • Take a glass and add khus syrup.
  • Add lemon juice.
  • Squeeze out the juice from the crushed ginger and add it to the glass.
  • Add rock salt and sabja seeds.
  • Stir it well and add Sprite. Stir well.
  • Pour it in a mocktail glass.
  • Garnish it with mint leaves and serve.

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