Mango Mastani, Aam Panna and more: 5 summer sharbat recipes
Sharbats are sweet drinks prepared from natural ingredients like fruits or flower petals. Usually served chilled, sharbats make for the best summer drinks to cool and re-energize your body. The term comes from the Persian word sharbat, meaning a drink of sugar and water. This word had originated from the Arabic word shariba, which literally means "to drink." Here are five must-try sharbat recipes.
Mango Mastani
Blend ripe mango, milk, vanilla ice cream, and sugar (if needed) into a nice and smooth shake. Pour the shake into a tall glass and add a scoop of mango or vanilla ice cream to it. Sprinkle some chopped pistachios and almonds and garnish with some fresh mango cubes and glazed cherries. Serve cold and feel your soul rejuvenated on a hot summer day.
Aam panna
Boil raw mangoes till they are soft and the skin loses its color. When slightly cool, remove the skin and take out the pulp of the mangoes. Blend in some sugar, black rock salt, roasted and powdered cumin seeds, and finely chopped mint leaves with water. Add some ice in glasses and pour the panna over it. Garnish with a few fresh mint leaves.
Sattu ka sharbat
Take a large pitcher and fill it with water. Add sattu, sugar, and lemon juice and stir well to mix all the ingredients. Add some ice to a tall glass and pour this mixture. Garnish the drink with a pinch of roasted cumin powder to enhance the flavor. This sattu sharbat cools your body, cleanses the system, and aids in weight loss.
Cucumber mint cooler
Cut a few thin vertical slices of cucumber for garnishing and dip them in cold water. Blend chopped cucumber with sugar, mint leaves, and chilled water. Strain the smoothie well and stir in three tablespoons of freshly squeezed lime juice, black salt, and more water. Now add two cucumber slices to a glass and pour the drink. Garnish with lime rings and mint leaves.
Pineapple lemonade
Core a pineapple, break it up into chunks and fill out two cups. Save the juice. Mix the two cups of pineapple along with its juices, two cups of water, and lemon juice in a blender. Strain and transfer it into a jar. Add two more cups of water and some honey and stir. Serve with ice and a pineapple wedge on the glass.
