Beat the heat with these refreshing summer beverages

Fresh Bael Fruit Cooler by Manish Kusumwal, corporate chef, Keys Hotels

Ingredients

1 – Bael
50g – Sugar (powdered)
1-2 – Lemon (optional)
1/2 tsp – Black salt

Method

* Take out the pulp of bael in a big bowl.

* Add 1 cup of water to the bowl and mash it finely with a spoon.

* Transfer the pulp on a soup strainer/metal sieve and strain the pulp through it in a bowl.

* Add the powdered sugar, lemon and black salt into it. Mix it really well until the sugar completely dissolves.

* Add the lemon juice into the sharbat and adjust the water level according to your liking.

* To serve, take a glass and add few cubes of ice. Pour the juice and add a sprig of mint for garnishing.

Bael Fruit Iced Tea by Manish Kusumwal, corporate chef, Keys Hotels

Ingredients

4 tsp – Bael powder
4 tsp – Brown sugar
Water
Ice

Method

* Add the bael powder to water and stir well.

* Add brown sugar and mix until it dissolve in the water.

* Pass the liquid through the sieve.

* Serve the liquid over ice.

Mango Lassi by Chef Maharaj Jodharam Choudhary, Khandani Rajdhani

Ingredients

1 kg – Yogurt
200g – Sugar
200g – Mango Puree
1 tbsp – Elaichi Powder
Mint leaf (for garnish)
Ice cubes (for blending)

Method

*Take yogurt in a mixing bowl and add sugar and a couple of ice cubes to it. Blend well with a manual blender. Avoid using an electric blender as speed blending separates the milk solids and makes the lassi thinner.

*Now pour the mango puree and blend well into the base lassi.

*Pour in a glass with some ice cubes and garnish with mint leaves.