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Indian Summer Drinks with a Twist by Perinaz Avari
The Basic Mango Lassi
2 cups diced mango, fresh or frozen
1 ¼ cup yogurt, any fat level you desire
3 to 4 tablespoons sugar (based on sweetness of mango)
5-6 cubes of ice
Warm Spiced Mango Lassi
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
Ginger Mango Lassi
1 teaspoon grated ginger
Mint and Mango Lassi
8-9 chopped mint leaves
Blend the diced mango, yogurt, sugar and ice cubes together. This will give you the basic Mango Lassi. Now add the ingredients for the lassi version you desire. Blend well.
Served chilled topped with a sprig of mint or finely diced mango.
Coconut Water Blueberry Margarita
8oz coconut water
¼ cup frozen or fresh blueberries
1-2 teaspoon simple sugar syrup (based on sweetness of water and blueberries)
1 tablespoon lime juice
¼ teaspoon salt
For a cocktail version:
Add 1 oz tequila
To make a simple sugar syrup: Melt ½ cup of sugar and ½ cup of water in a saucepan on the stovetop. Once the syrup comes to a boil, check if the sugar has dissolved and turn off the flame. Cool the simple syrup and use as required. Leftover simple syrup can be stored refrigerated in a glass container; it’s perfect for sweetening cold beverages.
Blend blueberries, sugar syrup, lime juice, salt and coconut water in a blender. This mix can be made in advance and chilled.
In a margarita glass, pour tequila (if using) and the blended blueberry coconut water cooler. Add a lemon ring to the glass and serve chilled as a refreshing summer cooler.