Thursday, 3 May 2012

Mango Mint Summer cooler| kairi ginger pudina sherbat - sarbat

Another refreshing cooler rich in vitamin c ,a twist to maharashtrian summer drink mango panha.Try this you will definetely like it.


2 large mango ( ripe yellow or green raw) pureed  ( I had used raw mango chunks boiled & deskined  just like we use for mango panha drink)
1 tbsp grated ginger (adrak)
4 tbsp sugar
3 tbsp lemon juice
rind of 3 lemons

For the garnish
mint sprigs
mango slices

1.In a saucepan, combine the ginger and sugar with 1 cup of water and simmer for 5 to 7 minutes.
2.Allow to cool completely.
3.Add the lemon rind and lemon  juice to this syrup.
4.Add the mango pulp and mix well in mixer/blender.
5.Transfer into a freezer proof container and freeze till slushy. (see tip 3)
6.Remove from the freezer and beat till all the rice crystals are broken down.
7.Freeze again and repeat step 5 and 6.
8.About 15 minutes before serving, transfer the sorbet from the freezer to the refrigerator to soften a little.
9.Scoop out using an ice-cream scoop and serve immediately, garnished with mango slices and a spring of mint. (see tip 4)

1.If using yellow sweet mangoes (hapus amba)  add lime juice
2. If using raw green mangoes  , omit the lemon juice and add enough sugar to taste at step 4
3. You can serve drink without freezing sherbat just by cooling in fridge & adding ice cubes.
4.Skip icecream if not readily available.

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