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Sundays have a quiet rhythm that invites a slower pace. After a week of activity and long hours, this is the day when the body and mind both look for something lighter. Preparing a drink by hand, even a simple herbal infusion, can become its own calming ritual. Across India, many such recipes draw from traditional Ayurvedic principles, using common ingredients like tulsi, mint, lemongrass, or fennel that cleanse and cool the system.
These drinks do not need fancy ingredients or long preparation and work beautifully with what one already has in the kitchen or garden. Each recipe uses natural flavour to create something that tastes soothing and feels nourishing. The idea is to enjoy the act of making and sipping slowly, without haste. The following six recipes are designed to suit Indian tastes and local ingredients, each one offering a gentle sense of refreshment for a relaxed Sunday.
1. Tulsi-Ginger Lime Refresher
Tulsi and ginger make a familiar and trusted pair. To prepare, take about ten fresh tulsi leaves and a small piece of crushed ginger. Boil both in two cups of water for five minutes and let it rest until slightly cool. Strain the liquid, then add the juice of half a lime and a spoon of honey. Stir gently until the honey dissolves completely.
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For a cooler version, keep the drink in the refrigerator for about half an hour before serving. The taste combines herbal sharpness with citrus brightness. It works well in humid weather or during the smog season, as tulsi supports immunity and ginger clears mild congestion. If you enjoy a slightly tangy note, add a pinch of rock salt before serving. This drink feels wholesome without being heavy, suitable for both morning and late-afternoon sipping.
2. Lemongrass & Chamomile Sparkling Cooler
This mocktail blends the mild sweetness of chamomile with the crisp aroma of lemongrass. Start with one tablespoon of dried chamomile flowers and a few pieces of fresh lemongrass stalk. Pour two cups of boiling water over them and let it steep for about seven minutes. Once cooled, strain and transfer to a jug. Add a small spoon of honey or jaggery if you prefer a softer taste.
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Just before serving, pour the cooled infusion into glasses filled halfway with sparkling water. Stir lightly and drop in thin slices of cucumber or lime for freshness. The fizz brings liveliness while the herbs lend calmness. Chamomile relaxes the nerves, and lemongrass aids digestion, making this mocktail perfect for early evenings. It feels special yet remains completely natural, something you can prepare without effort but enjoy fully.
3. Kokum-Mint Hydrating Blend
Kokum is widely used along the western coast of India, known for its cooling properties and tangy flavour. To make this drink, soak five to six dried kokum pieces in two cups of water for an hour. Once the colour deepens to a pinkish red, crush a few mint leaves and stir them in. Add a small amount of roasted cumin powder and a pinch of black salt to balance the sourness.
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If you prefer sweetness, dissolve a spoon of jaggery while stirring. Strain and serve chilled. This drink helps beat afternoon fatigue, particularly during warmer days. Kokum naturally supports digestion, and the mint refreshes the breath and senses. It can also be served before meals as a gentle appetiser or as a light evening drink after a heavy lunch. The flavour feels clean and traditional, with a touch of freshness that makes it ideal for Sunday afternoons.
4. Coriander-Fennel Detox Water
Coriander seeds and fennel seeds are familiar ingredients in Indian kitchens, often used for their light, cleansing effect. To prepare this drink, dry roast a teaspoon each of coriander and fennel seeds for a minute until fragrant. Add them to two cups of water and let it boil gently for ten minutes. Remove from heat and allow it to cool to room temperature.
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You can store this drink in the refrigerator and sip it throughout the day. The coriander lends a citrusy flavour, while fennel brings mild sweetness. It helps cool the body and supports digestion after heavy meals. This brew also helps reduce bloating and keeps you hydrated without added sugar. Serve it in simple glass tumblers or clay cups for an earthy touch that complements its humble ingredients. It is a quiet, restorative recipe that feels ancient yet practical.
5. Hibiscus & Rosehip Iced Infusion
This recipe adds colour and gentle tartness to your weekend drinks. Take one tablespoon each of dried hibiscus petals and crushed rosehip. Pour two cups of hot water over them and let it steep for about ten minutes. The liquid will turn a deep crimson shade. Strain and let it cool. Stir in a spoon of honey or date syrup for sweetness and add a dash of lemon juice.
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When completely chilled, pour the drink over ice cubes and garnish with a thin slice of orange or a few mint leaves. The hibiscus gives a natural sour note, and the rosehip adds a soft fruitiness. Both ingredients are rich in vitamin C and antioxidants. The drink feels refreshing without any artificial flavour. It can be served at brunch or during late afternoons when the sun feels strong. The taste stays light and clear, perfect for slow sipping.
