This has got to be one of the harshest summer Indian has witnessed, and things are yet to peak. Experts are suggesting everyone stay indoors as much as possible, to avoid the debilitating heatwave. India being a tropical country is no stranger to the wrath of the sun, we have in fact found our own ways to make the heat a little bit tolerable, even if it is for a few moments. Ayurveda recommends a complete revamp of diet depending upon the season. Several Indians start stocking up on ‘summer foods’ even before the season starts. This is not the season to eat heavy, ghee-laden foods, that is something you prefer in winters. The desi summer diet is all things light and refreshing. It is the season of sweet and tango mangoes, the season of gourds like lauki, torai, tinda or fruits rich in water like melons. There are several herbs that play their own role in making summer worth the wait, like pudina and dhaniya. While both the herbs can be found all year round now, they are often associated with summer for the freshness to bring about in any dish be it curries or chutneys.
Mint or Pudina is also extensively used in summer drinks such as jaljeera and shikanji. It is so intrinsic to Indian cuisine, that many people grow pudina in their own households. Since it is a not a very high-maintenance plant, it could actually be a fruitful addition to your kitchen garden.
This Mint juice is something you can make with a fistful of mint leaves, powdered jaggery, you can also use sugar if you do not have jaggery at home, chilled water, a pinch of black salt and cumin powder. That’s it, that is all you require to make this fascinating juice that is also very helpful for detox. Mint is packed with antioxidants that are good for your heart, immunity, skin and hair. If you make it without sugar, it could also double up as your low-cal energy booster, that can help you hydrated and help keep those extra kilos away.
How To Make Mint Sharbat?
Here’s what you need to do to make this juice or sharbat. Take a bunch of mint leaves and remove them from the stems. Trust us, this is the only task that requires teeny-tiny effort, after this it is all cakewalk. Once you have separated the leaves, rinse it under water for a couple of times. Then add all ingredients like mint leaves, jaggery, black salt, cumin in a blender and give it a good spin until you get a smooth paste. Strain the paste. Take the strained mint juice, mix it with water. Stir, add more ice cubes and serve chilled.
Doesn’t this sound easy. Here’s the complete recipe with ingredients. Try it soon and let us know if you found it impressive.
