Cool off as mercury rises

Summer is here and our consumption of hot beverages slows down.

However, serving the usual colas and juices to your thirsty guests can be boring.

So test your creative skills and whisk up some interesting smoothies and fruit cocktails.

Every family has a favourite drink, fresh lemonade being the most popular.

But why not be adventurous and try something out from far-off lands? It breaks the monotony and increases your repertoire.
You will find people reaching for mint drinks before they try anything else.

So begin experimenting with a mixture of juices and fruits: It may just come out like manna from heaven or turn out like a witch's brew.

Pineapple punch

Dissolve the sugar in hot tea and add the pineapple, orange and lemon juices.

Just before serving, stir in the ginger ale and soda water, pour into chilled glasses and float mint leaves on top.

The ginger ale and soda water should be opened at the last minute so they retain their fizz.

Thandai

Soak the almonds in boiling water and peel off the skins; crush in a nut grinder.

Place all the ingredients in a blender and whiz till the milk mixture becomes frothy.

Serve in small chilled glasses, with a sprinkling of cardamom powder on top.

As this is a very rich drink and in case you want a lighter version, increase the amount of ice. Also, adjust the sugar to suit your taste.

Sunshine cup

Place in a blender and whiz till the mixture blends or the ice melts.

Serve at once in chilled glasses. Place a thin slice of lemon on the rim of the glass.

Zeera pani

Soak the tamarind overnight in water and rub lightly with fingertips the next morning to remove stones; strain.

To the tamarind pulp, add:

Stir to dissolve the sugar. Serve ice-cold.

This is a widely popular drink which serves both as an appetiser and, of course, with crushed ice, makes an excellent drink for the sweltering summers.

The peppery part can vary according to taste and the sourness can be toned down with additional sugar.

Chaat shops, with their huge pitchers of zeera pani, are an integral part of the Indian bazaar scene.

Pineapple frappé

Combine sugar and water, heat till sugar dissolves; cool. Add the remaining ingredients and place in a cocktail shaker.

Shake till light and frothy. Add a sprig of mint and serve at once in chilled glasses.

If a shaker is not available, use a large jar. A blender is not advisable as the ice may liquefy completely if the machine
is not switched off in time.

Tomato-juice cocktail

Combine the tomato juice, celery, onion and sugar, and simmer over low heat for 15 minutes.

Cool and strain. Add the remaining ingredients, adjust seasoning and chill.

Dip the rim of a cocktail glass in lemon juice and then in salt; leave to dry.

This gives it an excellent finish. Pour in the tomato-juice cocktail carefully so that the salt rim is not disturbed. Serve with a slice of lemon.

Ambapani

Boil the raw mangoes till soft; drain and cool. Peel and remove the pulp. You should have about one cup of pulp.

Add the remaining ingredients, whisk well and serve with crushed ice.

Black salt gives this drink a better flavour. A dusting of chaat masala can also be used.

— Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands