Here’s the thing. Hot chai has been an unapologetic go-to for me, regardless of season. But this time around, the summer heat has forced me to look the other way whenever I see a chai tapri. So, to quench my thirst, I headed in the path of cold, summer beverages (unwillingly killing my passion for chai) . And boy oh boy, did I discover some amazing ones.

 

Smoked Masala Chaas

 

Come summer, and the streets of Hyderabad are jam-packed with colorful carts selling refreshing summer drinks. While scouting these lanes for some ice golas, I made a stop at a pushcart that caught my attention. A large earthen pot bedecked with a garland of mint leaves and surrounded by ice sat at its center. “Charcoal Chaas!”, shouted the vendor and a cloud of smoke fumed out of the pot. The vendor then started pouring out spiced buttermilk into tall glasses. That was the first time I had buttermilk infused with a smoky flavor. Unusual, but I became a fan. I just had to recreate that exact flavor, and I’m proud to say I succeeded.  

 

Ingredients– 

  • 2 cups yogurt
  • 8-9 mint leaves 
  • 1 inch ginger 
  • ½ spoon cumin powder 
  • ½ tsp crushed pepper 
  • ½ tsp salt
  • 1½ cup water  
  • 2 pieces of red hot charcoal 
  • ¼ tsp jeera 
  • ¼ tsp ghee
  • Aluminum foil 

 

Instructions– 

  • Throw in all the above mentioned ingredients in a mixer/blender (do not apply this instruction to the charcoal and aluminum foil)
  • Blend until smooth
  • Transfer into a jug 
  • In the jug, place a stainless steel container and make sure it is floating
  • In the container, place the red hot charcoal pieces, pour ghee over the charcoal until the pieces are reasonably coated and the jug with aluminum foil 
  • Once the smoke has been infused well, remove the foil and the container 
  • Transfer into a glass and serve chilled 

 

Imli Dhaniya ka Sharbat

 

In addition to being a culinary staple in almost every Indian kitchen, this tropical fruit, even when eaten straight out of the pod, has flavors that can put a smile on your face. Pair it with some fresh and aromatic coriander, and you have a flavor profile beyond delicious. A recipe from my grandma’s cookbook that won’t disappoint.

 

Ingredients–

  • 1 tbsp Tamarind concentrate
  • ½ cup coriander leaves 
  • ½ tsp jeera 
  • ¼ tsp powdered red chilli 
  • Jaggery as per taste 
  • ¼ tsp black salt 
  • 1½ cup water

 

Instructions–

  • Take the tamarind concentrate and soak it in water
  • Strain the tamarind water into a glass 
  • Add the jaggery and black salt and keep aside
  • Take the coriander leaves and grind into a fine paste 
  • Add the paste to the water and mix 
  • Transfer the coriander water into the glass 
  • Stir well and serve chilled (preferably with crushed ice)

 

Watermelon Orange Punch-

 

A recipe you’ll make a melon times!

 

Ingredients- 

  • 4 small squares of watermelon (about an inch a side)
  • 4 orange wedges 
  • 1 lemon wedge 
  • 2 tbsp simple syrup 
  • ½ cup cranberry juice 
  • Mint leaves 

 

Instructions-

  • Crush the watermelon squares in a glass with a muddler 
  • Squeeze the orange wedges and the lemon wedge into the glass 
  • Pour in the simple syrup and the cranberry juice  
  • Garnish with mint leaves and serve chilled

 

Kiwi Ginger Cooler- 

 

I love Kiwi. I just love experimenting with flavors more. A recipe that I was sure would ruin my liking for kiwi but ended up being a summer favorite.

 

Ingredients–

  •  2 no. Kiwi (medium sized)
  • 1 inch ginger 
  • 2 ½ cups sugar 
  • Cucumber to garnish 
  • Sprite 

 

Instructions– 

  • Take the kiwis, dice them, and throw them in a mixer/blender 
  • Grind until a smooth mixture is prepared 
  • Take a pan and add sugar in the above mentioned quantity
  • Add the Kkiwi into the pan along with some water and crushed ginger and cook until a syrup is prepared 
  • Transfer the syrup into a glass container to cool 
  • Take a serving glass and add 3 tbsp of the syrup
  • Add ½ cup of water 
  • Add 200 ml Sprite 
  • Garnish with a cucumber slice and serve chilled

 

Shirley Temple with a twist

 

I started out wanting to make a classic Shirley Temple and discovered a non-existence of ingredients required. So, here’s a recipe incorporating ingredients with tastes closest to the actual ingredients required to make a Shirley Temple.  

 

Ingredients– 

  • 2 cups pomegranate juice 
  • 2 cups sugar 
  • 2 tbsp lemon juice 
  • Any fizzy lemony drink (preferably 7Up)

 

 Instructions – 

  • We start by making Grenadine. Combine the pomegranate juice, the sugar and the lemon juice in a saucepan and cook over medium heat until the edges of the syrup begin to bubble.
  • Stir slowly and occasionally
  • Let the syrup cool before bottling 
  • Pour any fizzy drink into a glass. Then top the drink with chilled Grenadine, stir well and add crushed ice
  • Garnish with orange, lemon wedges

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