Skip to main content

5 Must-Try Lemon-Based Summer Coolers to Beat the Heat

 




5 Must-Try Lemon-Based Summer Coolers to Beat the Heat

Summer is here in full swing, and what better way to cool down than with some delicious and refreshing lemon-based drinks? I’ve created 5 flavorful lemon sharbats that not only taste amazing but are also easy to make. Plus, I’ll show you a trick to dissolve sugar easily, which is usually the biggest hassle in summer drinks.

How to Make Lemon Sugar Syrup (Base for All Recipes)

Ingredients:

  • 1 dozen fresh lemons (thin-skinned for better juice)
  • Double the lemon juice quantity of sugar
  • Equal amount of water as sugar

Instructions:

  1. Cut the lemons and squeeze the juice gently with your hands. Don’t over-squeeze to avoid bitterness.
  2. In a pan, add sugar and water. Boil on high flame until the sugar fully dissolves.
  3. Let the syrup cool completely before mixing the lemon juice.
  4. Strain the lemon juice and mix with the syrup.
  5. You can Store in the fridge for up to 15 days.

1. Watermelon Lemon Cooler

Ingredients:

  • 1/2 cup soaked basil seeds (sabja)
  • 1 cup watermelon chunks (blended & strained)
  • 3 tbsp lemon syrup
  • 1/2 tsp black salt
  • Ice cubes

Instructions:

  1. In a glass, add lemon syrup, black salt, soaked sabja seeds, and ice.
  2. Pour in strained watermelon juice.
  3. Mix and serve chilled!

2. Cucumber Red Chilli Lemonade

Ingredients:

  • 1/2 cucumber (blended with 1/2 glass water)
  • 3 tbsp lemon syrup
  • 1/2 tsp white salt
  • 1/2 tsp red chilli flakes
  • Ice cubes

Instructions:

  1. Blend cucumber with water and strain.
  2. In a glass, add lemon syrup, salt, chilli flakes, ice, and cucumber mix.
  3. Stir well and serve chilled.

3. Mango Lemonade

Ingredients:

  • 1 ripe mango (blended with 3/4 glass water)
  • 1 cup lemon sugar syrup
  • 1/2 tsp black pepper powder
  • Mint leaves for garnish

Instructions:

  1. Mix mango pulp with syrup and pepper.
  2. Blend well using a whisk or spoon.
  3. Garnish with mint and serve chilled.

4. Mint Ginger Lemon Soda

Ingredients:

  • 1/2 inch ginger
  • 4-5 mint leaves
  • 1/4 tsp white salt
  • 1/2 tsp black salt
  • 1/4 tsp roasted cumin powder
  • 1 cup soda water
  • Ice cubes

Instructions:

  1. Crush ginger, mint, and salt together.
  2. Add to a glass with lemon syrup, black salt, cumin, and ice.
  3. Pour soda, mix well, and enjoy!

5. Tender Coconut Lemonade

Ingredients:

  • 1/2 tender coconut malai
  • 1 cup tender coconut water
  • 1 cup lemon sugar syrup
  • Ice cubes

Instructions:

  1. Blend malai and coconut water together.
  2. Add lemon syrup and ice cubes.
5 best summer drinks 


Labels:

Comments

Post a Comment

Popular posts from this blog

Stuffed Tinda Recipe | Easy Bharwa Tinda Curry | Delicious Indian Vegetarian Dish

Delicious Stuffed Tinda (Apple Gourd) Curry Recipe | Bharwa Tinda Looking for a simple and tasty stuffed tinda recipe ? You’re in the right place! Today, I’m going to show you how to make Bharwa Tinda (Stuffed Apple Gourd Curry) — a classic North Indian dish that’s flavorful, comforting, and perfect with roti or rice. Let’s get started! Ingredients 700g Tinda (Apple Gourd) 2 medium onions (finely chopped) 2 tomatoes (pureed) 2–3 tbsp mustard oil 1.5 tsp salt (adjust to taste) 2 tsp coriander powder 2 tsp dry mango powder (amchur) 1 tsp Kasuri methi (dried fenugreek leaves) 2 tsp Kashmiri red chilli powder 1 tsp cumin seeds ½ tsp turmeric powder 1 pinch asafoetida (hing) 1 tsp ginger garlic paste How to Make Bharwa Tinda – Step by Step 1. Prepare the Tinda (Apple Gourd) Wash the tindas thoroughly. Peel them lightly using a peeler or a small knife. Make deep crisscross cuts on each tinda without slicing them fully — this is where we’ll stu...
Post a Comment
Read more

How to make veg cutlets at home?

Homemade Crispy Veggie Cutlets Recipe Crispy Veg Cutlet Recipe    Crispy Vegetable Cutlet recipe— made to feel warm, approachable, and just like the ones you’d buy at your favorite street stall. Crispy Vegetable Cutlets Ingredients Oil: 1 tbsp (for sautéing) + enough for deep‑frying Green chilies: 2, finely chopped Ginger: 1″ piece, finely chopped Onions: 2 small-to-medium, finely chopped Green peas: 4 tbsp Beetroot: 3–4 tbsp, grated Carrot: 1 small, chopped Green beans: 5–6, sliced Salt: 1 tsp, or to taste Coriander powder: ½ tsp Red chili powder: ½ tsp Garam masala: ½ tsp Dry mango powder (amchoor): ½ tsp Fresh coriander leaves: 1 tbsp, chopped Potatoes: 5 medium, boiled and mashed For the coating: All‑purpose flour (maida): ½ cup Water: just enough to make a smooth batter Breadcrumbs: ½ cup, toasted if possible Instructions Sauté the aromatics Heat 1 tbsp oil in a kadhai (or deep skillet) over...
Post a Comment
Read more

Cabbage Manchurian Recipe, Restaurant Style and Indo-Chinese

Cabbage Manchurian Recipe – Just Like the Restaurant Style and Indo-Chinese!  Ingredients: For the Manchurian Balls: Grated Cabbage – 2 cups Garam Masala – ½ tsp Red Chilli Powder – 1 tsp Salt – 1 tsp (adjust to taste) Ginger-Garlic Paste – 1 tsp Corn Flour – 3 tbsp All-purpose Flour (Maida) – 3 tbsp Oil – for deep frying For the Gravy/Sauce: Oil – 2 tbsp Chopped Garlic – 2 tbsp Chopped Onion – 2 tbsp Green Chillies – 2 (slit or chopped) Capsicum – ½ (use colored bell peppers if desired) Black Pepper – ½ tsp Salt – ½ tsp (adjust as sauces contain salt) Tomato Ketchup – 1 tbsp Red Chilli Sauce – 2 tbsp Soy Sauce – 1 tsp MSG – a pinch (optional) Water – ½ cup Corn Flour – 1 tsp mixed in 2 tbsp water Spring Onion – a handful for garnish Instructions Preparing the Manchurian Balls: First, grate the cabbage. You can do this using a manual grater or lightly pulse in a blender. Measure out 2 cups of grated cabb...
Post a Comment
Read more