1/2 kg lemons
1/2 kg sugar
1/2 litre water
1 tsp vinegar

Method:

*Wash and cut lemons into two pieces.
*Squeeze juice from the lemons and store it.
*Boil sugar and water to make syrup.
*Cool the syrup and mix lemon juice and vinegar in it.
*Store the mixture in a bottle. When serving mix three fourths glass of water with one fourth glass of syrup and add ice cubes.

1 cup falsa
1/4 cup sugar
A pinch of black salt
Ice cubes, as required

Method:

*Wash falsas and soak in water for half an hour to soften the fruit.
*Discard the seeds and blend with all the ingredients. Serve with ice cubes.

A medium piece of jaggery
1 glass of water
1/2 tsp lemon juice
Ice cubes, as required

Method:

*Soak the jaggery in water.
*When it is dissolved, sieve and mix in lemon juice and ice cubes, and serve.

2 cups plain yogurt
3 3/4 cups cold water
1 teaspoon salt
1 tablespoon mint leaves, shredded
1 tablespoon white cumin seeds, roasted and ground
Crushed ice, to serve

Method:

* Place the yogurt and water in an appropriate sized bowl and add the salt, mint and half of the ground cumin
* Whisk thoroughly until the top of the mixture is quite frothy; alternatively, use a blender
* Then chill the mixture
* Take 6 long glasses and drop in a generous quantity of crushed ice
* Then pour in the frothy mixture
* Sprinkle the remaining cumin on each serving
* You can also sprinkle, your choice of fruits (cut in very small pieces)

3/4 cup sugar
3 cups strawberries
4 tbsp lime juice

Method:

*Blend all the ingredients until smooth.
*Pour in tall glasses and garnish with lime slices.

1 medium-sized ripe mango
60 gms sugar
100 ml water
1 gm saffron
2 gms chopped coriander leaves
1 gm black pepper corns
½ cinnamon stick

For Yogurt Sherbet
25 ml sugar syrup
25 ml glucose
250 ml yogurt
125 ml fresh cream
125 ml milk

Method:

*Peel mango and slice very finely. Keep aside.
*Boil water and sugar together till they achieve a syrup-like consistency.
*Add cinnamon and the freshly ground black pepper corn.
*Pour the syrup over the mango slices and keep aside for 30 minutes.
*Sprinkle saffron and coriander leaves and serve with yogurt sherbet.

To prepare yogurt sherbet
*Combine syrup and glucose in a casserole.
*Heat to 85°C and add the remaining ingredients.
*Chill for 12 hours to obtain an ice cream-like consistency.

2 litres milk
200 gms sugar
1 mango, peeled and cut into small pieces

Method:

*Boil the milk and simmer it till it’s reduced to half.
*Add sugar and simmer again for another 10 to 15 minutes.
*Add the mango pieces.
*Cool and then chill for at least 25 minutes before serving.

1 tsp tukh-malanga
2 cups water
1 cup strawberry juice
Ice cubes, optional

Method:

*Soak tukh-malanga in water for 30 minutes, till it doubles in size.
*Mix strawberry juice and ice cubes.
*Pour in a glass and serve.

1 kg milk
1 cup sugar
1 tsp poppy seeds
1/4 tsp jaifal powder
1/2 cup almonds, roughly chopped
1/2 cup pistachios, roughly chopped
A pinch of saffron
1 tsp tukh-malanga, soaked in half cup of water
A pinch of green color
A pinch of red color
5 gms rainbow china grass

Method:

*Boil milk with all the ingredients except tukh-malanga and china grass. Let it cool.
*In the meantime, cook china grass with half a glass of water and four tablespoons sugar. When it dissolves pour the grass in two different bowls.
*In one bowl mix the red color and in another bowl mix green.
*Cool and cut in strips. Mix it in the milk.
*Pour in serving glasses and serve with ice cubes.

2 peaches
1 banana
1/2 liter water
1/4 tbsp lemon juice
1 tsp sugar
Ice cubes, as required

Method:

*Mix all the ingredients and blend in the food processor for three to four minutes
*Add ice cubes and blend again
*Garnish with some left over peach slices or pistachio