DRINKS

What better way to express one’s hospitality than offering a drink to guests? This selection of non-alcoholic beverages has something for everyone.

By Kurma Dasa

Homemade Lime Squash

Fresh limes (Citrus aurantifolia) impart a wonderful tart flavour to this thirst-quenching drink. The essential oil contained in the lime is released by the process of infusion when the lime skins are steeped in hot water. This recipe yields concentrated syrup, ideal for party punch. Lemons may be substituted for limes.

  •  PREPARATION & COOKING TIME: 45 minutes

  •  YIELD: Concentrated syrup for about 30 – 40 cups of lime squash

  •   5 cups (1 1/4 litres) freshly squeezed lime juice, strained (about 60 large limes)

  •   1/2 cup (125 ml) water

  •   1 1/2 cups (375 ml) sugar

  •   2 cups (500 ml) light corn syrup

1. Peel the outside rind from 8 of the limes in thin strips, avoiding the white part of the fruit. Place the rinds in a bowl.

2. Boil the water and pour it onto the reserved fruit peel. Cover and let it stand for 30 minutes. Pour the lime water through a sieve placed over a bowl and squeeze. Collect the juice and discard the rest.

3. Heat the lime-rind water in a saucepan over moderate heat. Add the sugar and light corn syrup until it completely dissolves. Remove from the heat.

4. Add the lime juice to the contents of the saucepan and allow the mixture to cool. Pour the syrup into a bottle or jar and refrigerate.

To serve, add approximately 1/4 cup (60 ml) of concentrate to a tall glass, add cracked ice, and fill with cold water, mineral water, or soda.

Watermelon Sherbet

This refreshing preparation can be served as either a drink or a dessert. For the best results Watermelon Sherbet should be made with the juice from ripe red watermelon flesh at the peak of melon season.

  •  PREPARATION TIME: 15 minutes

  •  CHILLING TIME: A few hours

  •  YIELD: Enough for 6 persons

  •   6 cups (1 1/2 litres) watermelon juice

  •   1 cup (250 ml) sugar

  •   6 teaspoons (30 ml) fresh lemon juice

  •   2 cups (500 ml) reduced cream (light cream)

  •   6 sprigs fresh mint

1. Combine the watermelon juice, sugar, and lemon juice and place in a steel bowl in the freezer. Freeze until slushy.

2. Remove from the freezer and scoop into individual glass dessert bowls. Pour cream over each serving and garnish with a sprig of fresh mint. Serve immediately.

Note: alternatively, you can freeze the watermelon juice overnight and blend it in a food processor next day, reducing it to a sorbet consistency.

Middle Eastern Lemonade

The special ingredient in this refreshing drink is orange-flower water (I sometimes called orange-blossom water). This distilled essence of orange blossom can be purchased in most well-stocked specialty grocery stores. Most orange-flower water comes from the south of France and from the Levant.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 6 persons

  •   3/4 cup (185 ml) lemon juice

  •   3/4 cup (185 ml) sugar

  •   2 teaspoons (10 ml) orange-blossom water, or as required

  •   2 tablespoons (40 ml) finely chopped fresh mint

  •   8 cups (2 litres) water, soda, or mineral water

  •   ice cubes

1. Blend the lemon juice, sugar, orange-blossom water, and mint. Combine with the water or soda and serve in individual chilled glasses

Lemon Barley Water

Barley water is famous as a tonic and great thirst quencher. It is very nutritious and soothing to the stomach and kidneys.

  •  PREPARATION & COOKING TIME: 15 minutes

  •  SOAKING TIME: 1 hour

  •  YIELD: About 12 glasses

  •   1/4 cup (60 ml) pearl barley

  •   6 3/4 cups (1.7 litres) water

  •   8 lemons

  •   3/4 cup (185 ml) sugar

1. Wash the barley in several changes of water. Drain it and place it into a saucepan with 4 1/2 cups (1 1/8 litres) of water. With a citrus peeler peel very thin rinds off the lemons and add the rinds to the barley water. Bring to a boil; then simmer for 10 minutes.

2. Juice the lemons and place the juice into a large bowl. Add the sugar and the barley mixture stir well and add the remaining 2 1/4 cups (560 ml) of water; then let the mixture soak for 1 hour.

3. Strain the mixture into a large jug or suitable container and chill. To serve pour into chilled glasses half filled with ice; garnish with a slice of lemon.

Orange and Almond Nectar

This protein-rich non-dairy drink combines the smoothness and delicate flavour of almond milk with the refreshment of orange juice. Serve anytime for a delicious surprise.

  •  PREPARATION TIME: A few minutes

  •  SOAKING TIME: Overnight

  •  YIELD: Enough for 4 – 6 persons

  •   1 cup (250 ml) whole blanched almonds

  •   1 cup (250 ml) fresh orange juice

  •   5 cups (1 1/4 litres) water

  •   1/2 cup (125 ml) sugar

1. Soak the almonds in the water overnight in a sealed container.

2. Pour the water and almonds through a strainer and collect the liquid in a bowl. Place the almonds and a little soaking water into a blender or food processor cover and blend until smooth (about to 4 minutes).

3. Line a sieve with three thicknesses of cheesecloth. Pour the nut milk through the sieve; then extract as much liquid as possible by squeezing. (The residual pulp can be kept for cutlets or salad dressing). Combine this with the water the nuts were soaked in.

4. Combine the almond milk orange juice and sugar in a bowl and mix well. Refrigerate and serve ice cold.

Anise Flavoured Fruit-and-Nut Shake (Thandhai)

This drink is well known throughout India, although the recipe varies slightly from place to place. Thandhai is a summer drink only, generally taken either in the morning or late afternoon. It cools the body and head.

  •  PREPARATION TIME: 20 minutes

  •  YIELD: One litre/quart

  •   10 whole green cardamom pods

  •   15 whole black peppercorns

  •   5 1/2 teaspoons (27 ml) fennel seeds

  •   1/2 cup (125 ml) white poppy seeds

  •   6 teaspoons (30 ml) broken raw cashew nuts

  •   16 blanched raw almonds

  •   16 raisins

  •   2 1/2 cups (625 ml) chilled water

  •   1 teaspoon (5 ml) rosewater

  •   5 tablespoons (100 ml) raw sugar

  •   1 1/2 cups (375 ml) fresh cold milk

1. Grind the cardamom pods, peppercorns, and fennel seeds to a fine powder in a coffee mill. Set aside in a large bowl.

2. Grind the poppy seeds in a coffee mill and add to the bowl.

3. Grind the cashew nuts, almonds, and raisins to a fine paste in a food processor or blender with the aid, if required, of a little water.

4. Add the bowl of ground spices and 1/2 cup (125 ml) of the water and blend for 3 – 4 minutes until the mixture is smooth and creamy. Add the remaining water and process for another 2 minutes.

5. Place a sieve in a bowl and line the sieve with two or three layers of cheesecloth. Pour the contents of the blender through the sieve, gathering the corners of the cheesecloth and squeezing all the liquid into the bowl (save the contents of the bag for cutlets or sauces). To this liquid, add the sugar, rosewater, and milk. Mix well and chill. Serve in chilled glasses.

Yogurt Smoothie (Lassi)

India’s yogurt-based smoothie drinks, called lassi, are world famous. Rejuvenating one’s strength and cooling the head and stomach, they’re ideal for counteracting the heat of a midsummer’s day.

Rose Lassi

In this version of lassi, popular throughout India, the smoothness of sweetened yogurt is offset with a splash of rosewater.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 4 persons

  •   2 1/2 cups (625 ml) homemade or plain yogurt

  •   1/2 cup (125 ml) caster sugar or equivalent sweetener

  •   2 teaspoons (10 ml) rosewater

  •   3/4 cup (185 ml) iced water

  •   1 cup (250 ml) ice cubes, cracked

  •   A few fragrant rose petals for garnish (optional)

1. Blend the yogurt, sugar, rosewater, and iced water in a blender or food processor for 2 minutes. Add the ice and process for another 2 minutes. Pour into chilled glasses and garnish with rose petals.

Cumin Lassi

With the subtle flavour of dry-roasted cumin seeds and a hint of lemon or lime juice, this is, along-side sweet lassi, India’s favourite summertime drink.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 4 persons

  •   3 cups (750 ml) plain yogurt

  •   2 tablespoons (40 ml) lemon or lime juice

  •   1/3 cup (85 ml) iced water

  •   1/2 teaspoon (2 ml) salt

  •   8 ice cubes

  •   2 teaspoons (10 ml) coarsely ground dry-roasted cumin seeds

1. Blend the yogurt, citrus juice, iced water, and salt in a food processor or blender for 2 minutes. Add the ice cubes and most of the cumin and blend for another minute.

2. Pour the lassi into frosted glasses and garnish with the reserved cumin. Serve immediately.

Fruit Lassis are a popular Western innovation. Here are two great varieties.

Strawberry Lassi

Choose fresh, ripe, sweet strawberries for this recipe. Any ripe berries can be substituted for the straw berries.

  •  PREPARATION AND CHILLING TIME: 1/2 hour

  •  YIELD: Enough for 6 persons

  •   2 cups (500 ml) fresh strawberries

  •   2/3 cup (165 ml) sugar or honey

  •   3 cups (750 ml) plain yogurt

  •   1 1/2 cups (375 ml) iced water

  •   1 cup (250 ml) crushed ice

1. Blend the strawberries and sweetener in a food processor or blender. Transfer the puree to a bowl. Freeze for 20 minutes.

2. Blend the yogurt, water, and ice in a blender and add the chilled strawberry pulp. Blend until frothy and serve in chilled glasses.

Mango Lassi

Mango is sometimes called “the king of fruits”. There are dozens of varieties of mango. Select ripe, sweet fruits for this thick and rich mango nectar drink.

  •  PREPARATION AND CHILLING TIME: 30 minutes

  •  YIELD: Enough for 6 to 8 persons

  •   2 cups (500 ml) diced fresh mango pulp (about 4 – 5 small mangoes)

  •   1/2 cup (125 ml) orange juice

  •   1/4 cup (60 ml) honey or vanilla sugar

  •   3 cups (750 ml) plain yogurt

  •   1 cup (250 ml) iced water

  •   1 cup (250 ml) crushed ice

1. Blend the mango, orange juice, and sweetener in a food processor or blender. Transfer to a bowl and place in the freezer for 20 minutes.

2. Blend the yogurt, water, and ice in the blender and add the chilled mango pulp. Blend until frothy and serve in chilled glasses.

Peach Sorbet

Fresh, ripe peaches in season are pureed and chilled in this frozen peach dessert from Sicily. Serve Peach Sorbet as a dessert or between the entree and first course of a full meal.

  •  PREPARATION TIME: 20 minutes

  •  FREEZING TIME: 4 hours

  •  YIELD: Enough for 4 persons

  •   1/2 cup (125 ml) sugar

  •   2/3 cup (165 ml) water

  •   4 large white-fleshed peaches

  •   juice of 1 lemon

1. Heat the water and sugar in a small saucepan over low heat until the sugar dissolves; then boil for 3 – 4 minutes. Set aside until quite cold.

2. Immerse the peaches in boiling water for 1 minute. Drain and remove the skins and stones.

3. Blend the peaches until smooth in a blender or food processor. Add the lemon juice and blend for 1 more minute. Empty the fruit into a bowl, add the cold syrup, pour into a shallow freezer tray, and freeze until half firm. Remove, transfer to a bowl, and whisk vigorously. Return to the tray and freeze again until firm.

4. About 40 minutes before serving, transfer the sorbet to the refrigerator, allowing it to soften. Scoop the sorbet into tall glasses and serve immediately.

Pineapple and Coconut Punch

This tropical refresher comes from Jamaica and calls for fresh pineapple juice. You can substitute fresh pineapples with bottled or canned unsweetened pineapple juice.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 6 persons

  •   2 cups (500 ml) canned coconut milk

  •   4 cups (1 litre) unsweetened pineapple juice, chilled

  •   2 tablespoons (40 ml) caster sugar

  •   1 cup (250 ml) crushed ice

  •   1/4 teaspoon (1 ml) coconut essence

1. Blend the coconut milk, pineapple juice, sugar, and ice in a blender at high speed until the mixture is very smooth.

2. Strain the mixture through a fine sieve into a clean bowl. Add the coconut essence to the bowl of juice.

3. Pour the juice into a jug and refrigerate until thoroughly chilled. Serve in chilled glasses with or without ice.

Hot Saffron Milk with Pistacios

  •  PREPARATION TIME: 15 minutes

  •  YIELD: Enough for 4 persons

  •   12 saffron threads

  •   4 cups (1 litre) milk

  •   1 tablespoon (20 ml) powdered raw pistacio nuts

  •   3 tablespoons (60 ml) sugar or honey

1. Grind the saffron threads to a powder with a mortar and pestle; alternatively, powder them in a coffee grinder.

2. Boil the milk, saffron, and most of the pistacio powder in a heavy based saucepan over moderate heat. Stirring constantly, bring the milk to a full boil, allow it to froth twice then remove from the heat. Dissolve the sweetener in the milk. Serve immediately, garnishing each serving with the remaining pistacio nut powder.

Lemon Mint and Whey Nectar

Whey is the liquid by-product in the basic cheese-making process. When this cheese, or “curd” (as it is commonly called), is prepared, almost 90% of the total volume of milk is transformed into whey. Whey can be substituted for water when preparing vegetables, soups, bread, and this refreshing minted lemon drink.

  •  PREPARATION TIME: 15 minutes

  •  YIELD: Enough for 6 persons

  •   1 small bunch of mint

  •   1/2 cup (125 ml) sugar

  •   1/2 cup (125 ml) boiling water

  •   3 cups (750 ml) chilled water or soda water

  •   1 cup (250 ml) whey, strained through a fine sieve to remove any sediment

  •   1/2 cup (125 ml) fresh lemon juice

  •   1 cup (250 ml) crushed ice

1. Crush 2 dozen mint leaves with one teaspoon (5 ml) sugar in a mortar and pestle or food processor. Pour on the boiling water. Allow the mixture to steep for 10 minutes. Strain through a fine cloth and collect the liquid.

2. Blend the mint liquid, the rest of the sugar, the water or soda water, the whey, and the lemon juice in a food processor or blender for 1 minute. Serve over ice in chilled glasses and garnish with mint leaves.

Spiced Hot Apple Juice Drink

Use freshly squeezed or bottled apple juice for this winter’s-night beverage.

  •  PREPARATION TIME: 25 minutes

  •  YIELD: Enough for 6 persons

  •   6 cups (1.5 litres) apple juice

  •   one 10 cm (4-inch) cinnamon stick

  •   6 whole cloves

  •   1/4 teaspoon (1 ml) whole cardamom seeds

  •   lemon slices

  •   honey as sweetener, if required

1. Boil the apple juice and the spices in a large heavy-based pan over high heat. Cover the saucepan and reduce the heat to low, simmering for 20 minutes.

2. Just before serving, strain the spices from the juice. Serve hot with slices of lemon and honey optional.

Orange Ginger Cooler

Orange juice combined with fresh ginger, cardamom, and fresh mint make this a thirst-quenching drink.

  •  PREPARATION AND COOLING TIME: 1 hour

  •  YIELD: About 8 cups (2 litres)

  •   1/4 cup (60 ml) fresh mint leaves

  •   1 teaspoon (5 ml) minced fresh ginger

  •   1/8 teaspoon (0.5 ml) finely ground cardamom seeds

  •   2 cups (500 ml) hot water

  •   1/3 cup (85 ml) honey

  •   3 cups crushed ice

  •   1/3 cup (85 ml) fresh lemon juice

  •   3 cups (750 ml) fresh orange juice

1. Grind the mint leaves, ginger, and cardamom to a paste with a mortar and pestle or mince them in a food processor. Steep the pulp in the hot water for 1/2 hour. Strain the mixture through a cloth or sieve, collect the juice, and discard the pulp.

2. Blend the mint and ginger juice and the honey in a large bowl. Add the ice, lemon juice, and orange juice. Serve in chilled glasses garnished with an orange ring and mint leaves.

Fruity Chamomile Tea

A refreshing, digestive beverage with a hint of spice.

  •  PREPARATION & COOKING TIME: 10 minutes

  •  YIELD: Enough for 2 persons

  •   2 sachets chamomile tea

  •   2 cups (500 ml) boiling hot water

  •   2 cloves

  •   juice from one small orange

  •   juice from one small lemon

  •   1 tablespoon (20 ml) mild-tasting honey

  •   2 orange slices, as garnish

1. Infuse the chamomile tea sachets along with the cloves in the boiling hot water for 10 minutes.

2. Discard the sachets, add the orange and lemon juice to the tea and heat the mixture in a small pan until boiling. Remove from the heat, stir in the honey and discard the cloves.

Serve hot with the orange slice garnish.

Orange Buttermilk Smoothie

Buttermilk aids digestion by increasing the secretion of digestive enzymes, and it soothes the stomach. This cultured, low-fat dairy product is combined with freshly squeezed orange juice in this refreshing drink.

  •  PREPARATION TIME: 5 minutes

  •  YIELD: Enough for 4 persons

  •   2 cups (500 ml) low-fat, cultured buttermilk

  •   2 cups (500 ml) freshly squeezed orange juice

  •   2 tablespoons (40 ml) sugar or equivalent sweetener

  •   2 cups (500 ml) crushed ice

1. Blend all the ingredients in a food processor or blender for 2 minutes. Pour into chilled glasses and serve immediately.

Raspberry and Rhubarb Punch

Raspberries, fresh rhubarb, and chilled water (optional) ginger combine wonderfully in this delicious party punch.

  •  PREPARATION & COOKING TIME: 30 minutes

  •  YIELD: About 6 cups (1/2 litres)

  •   500 g (17 1/2 ounces) fresh rhubarb stalks, chopped

  •   3 cups (750 ml) water

  •   3/4 cup (185 ml) caster sugar

  •   200 g (7 ounces) raspberries (reserve a few for garnish)

  •   1 tablespoon (20 ml) fresh lemon juice

  •   1/2 teaspoon (2 ml) minced fresh ginger

  •   1 cup (250 ml) dry ginger ale

  •   1 1/2 cups (375 ml) lemonade

  •   ice cubes

  •   chilled water (optional)

1. Place the rhubarb, water, and sugar in a medium-sized saucepan. Cover with a lid and simmer over low heat until the rhubarb softens. Transfer into a bowl and refrigerate.

2. Puree the rhubarb in a blender or food processor. Strain it, and discard the pulp. Puree the raspberries with the lemon juice and combine with the rhubarb juice.

3. Just before serving, stir in the fresh ginger, ginger ale, lemonade, and ice cubes. For a thinner punch, add chilled water.

Banana Milk Smoothie

Frothy, ice-cold banana smoothie with a hint of nutmeg is an opulent and rich summertime drink. Bananas have a natural sweetness, as does milk, so there is no need to add much extra sweetener. Bananas also add significant body to this substantial beverage.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 4 persons

  •   3 medium-sized ripe bananas peeled and sliced

  •   2 cups (500 ml) cold milk

  •   1 – 2 tablespoons (20 – 40 ml) mild honey

  •   1 cup (250 ml) ice

  •   pinch of nutmeg

1. Blend the bananas, milk, and honey in a blender or food processor for 2 minutes. Add the ice and process for another minute. Pour into chilled glasses, garnish with nutmeg, and serve.

Saffron and Lemon Sherbet

This is an unusual and refreshing drink. Incorporating the subtle flavour of saffron (“the king of spices”), the aromatic freshness of cardamom, and the tang of lemon juice, this is a real summer thirst-quencher.

  •  PREPARATION TIME: 5 minutes

  •  YIELD: Enough for 6 persons

  •   8 strands pure saffron thread

  •   4 tablespoons (80 ml) fresh lemon juice

  •   6 tablespoons (120 ml) sugar

  •   1/4 teaspoon (1 ml) powdered cardamom seeds

  •   4 1/2 cups (1 1/8 litres) iced water

  •   1/4 teaspoon (1 ml) salt

  •   crushed ice

1. Grind the saffron threads with a mortar and pestle until pulverized. Alternatively, mix with a few drops of warm water and pulverize with a spoon.

2. Transfer the saffron powder or saffron water to a large bowl and add the lemon juice, sugar, powdered cardamom seeds, water, and salt. Mix thoroughly. Refrigerate. Serve over crushed ice in chilled glasses.