8 August, 2018
Blackberry Shikanji: Lemonade
Who can forget those scorching summer afternoons in India? The heat so strong that it is not safe to step outside at all for a few hours during the middle of the day. Only way to cope with the heat is to have these coolers and a siesta.
The commonest thirst quencher is probably a Nimbu pani or a lemonade. The most basic recipe will be lime juice, sugar and salt in chilled water. Now that dosen’t mean this can’t be fancier. Add a variety of spices, mint leaves, ginger juice to take it to another level.
I always like to experiment local fruits and produce in an Indian recipe. The berries are abundant this time of year. Not only did it change the colour to a lovely pink, it also let me use up the frozen Blackberry packet sitting inside my freezer for some time now.
This is such a crowd pleaser in a summer gathering. It can be prepared ahead, just add more ice before serving. You can substitute Sparkling water or even change it to an adult version all together.
Recipe: Serves 6-8
Frozen Blackberries 1 cup
Sugar 1 cup
Salt to taste
Lime juice 1/2 cup
Water 2 litres
Mint leaves a handful
Make a puree of the blackberries. Strain this through a colander lined with cheese cloth. Keep aside.
In a blender blitz sugar, salt, lemon juice, ice cubes, Blackberry puree and water. Pour this in tall glasses or Mason jars, adjust taste to your liking. Garnish with more ice cubes and mint leaves. Serve right away.
The measurements for this recipe is arbitrary. Tweak it to your liking.