What Is Aam Panna

Aam is the Hindi word for “mango,” and Panna roughly translates to “tangy drink.” Aam ka Panna can therefore be described as a tangy drink made from mangoes. Generally speaking, aam panna is popular during the hot summers, particularly in Northern and Western India.

This vegan and gluten-free summer sipper is made with a homemade green mango syrup concentrate that is seasoned with warming cumin, herbaceous cardamom, and sulfurous black salt (kala namak) that is then combined with water for a delightfully flavorful drink.

The addition of these ground spices and black salt not only brings in more flavors in this wonderful drink but also helps in digestion.

Benefits Of Aam Panna

Aside from being exceptionally tasty, aam jhora also boasts some pretty impressive health benefits.

1. Prevents heat stroke by keeping the body cool,
2. Aids in digestion
3. Rich in vitamins, minerals, and electrolytes. Raw mangoes are rich in Vitamin C and iron, plus if you have used jaggery, it gives an iron boost.

Aam Panna Recipe

Recipe by RecipesVillaCourse: BeveragesCuisine: MaharadhtraDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

40-50

kcal

Aam Panna is one of the most popular summer drink that can be used to quench your thirst while providing relief from the scorching heat. Known for its hydrating qualities, this beverage recipe can refresh you in seconds and is easy to make.

Ingredients

• 3 raw mango

• 250 ml water

• cumin powder as required

• mint as required

• 100 gm sugar

• sendha namak as required

• salt as required

Directions

•  Prepare sugar syrup and boil mangoes:
  To prepare this easy recipe, put a pan over medium flame and add water in it along with sugar. Boil and prepare the sugar syrup. Meanwhile, put another pan on medium flame and boil mangoes in it.
• Remove the mango skin and seed:
  Take out the pulp of properly cooked mangoes and remove the skin and seed. Do not throw the water in which you have boiled them, as it will be used later. Strain the water and let it cool itself.
• Grin the mango pulp:
  Once the mangoes are at room temperature, extract the pulp and churn in the grinder.
• Cook mango pulp in sugar syrup:
  Now, add the sugar syrup in mango pulp and add almost one teaspoon rock salt or sendha namak, roasted cumin powder, 1/2 teaspoon salt and 8-10 basil or mint leaves. Turn the flame to medium and cook till the pulp is dissolved in it. You can add juice (in which you boiled mangoes) to get more flavour. Let it get cooked for approximately 5 minutes on low flame. Turn off the flame and let it cool. Once cooled, put it in the refrigerator.

Homemade lemonade is an absolute favorite for summer cookouts, barbecues and picnics. If you want to make classic lemonade even more exciting, try this easy recipe!

A puree of strawberries, raspberries and blackberries is added to the classic lemonade ingredients of fresh lemon juice, water and cane sugar to create an extra special and refreshing homemade drink.

This berry lemonade recipe is also a beautiful deep ruby color, so it will be sure to make a “splash” at any summer get-together!

Also Read: Aam Panna Recipe

Easy Homemade Berry Lemonade

Recipe by RecipesVillaCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

174

kcal

This easy Berry Lemonade is the perfect way to cool off on hot summer days! With just 3 ingredients, this Berry Lemonade recipe is quick to prepare and even easier to drink!

Ingredients

• 8 ounces (227 g) strawberries

• 6 ounces (170 g) blackberries

• 6 ounces (170 g) raspberries

• 1 cup (200 g) granulated sugar

• 1 cup (237 ml) freshly squeezed lemon juice (from about 4 – 5 large lemons)

• 2 ½ – 3 cups (591 – 710 ml) cold water

Directions

• Rinse all the berries. Remove the stems from the strawberries and cut them into large chunks.
• In a medium saucepan, stir together the strawberries, blackberries, raspberries and sugar.
• Cook over medium high heat, stirring occasionally, until the berries are very juicy and starting to soften, about 5 minutes. Turn off the heat.
• Use an immersion (“stick”) blender to blend the berries in the saucepan. The berries do not need to be perfectly smooth, just broken down into very small pieces. Alternatively, mash the berries very well using a potato masher.
• Pour the berry mixture into a fine mesh strainer set over a large bowl. Use a wooden spoon to press the berry mixture into the mesh to help it strain faster. Stop once most of the liquid has been removed and you can see mostly berry seeds and pulp. You should have about 1 ⅔ cups liquid.
• Place the berry mixture into the fridge to begin cooling. Meanwhile, juice the lemons and pour the 1 cup lemon juice into a pitcher.
• Remove the berry mixture from the fridge. (It does not need to be perfectly chilled at this point, just no longer hot). Add it to the pitcher with the lemon juice.
• Stir in 2 ½ – 3 cups of water, to taste (see note 3). Place lemonade in the fridge until chilled. The lemonade will keep well in the fridge, covered, for 3 – 4 days.

Notes

• Feel free to use different proportions for the berries listed, or use only one or two types of berries instead of three. Just make sure you are using a total of 20 ounces (567 g) of berries in the recipe.
• You can also substitute unsweetened frozen berries for fresh berries. Because you will be cooking the berries together with the sugar, there is no need to thaw them first. Just add them to the pot with the sugar and about 2 tablespoons of water. Cook over medium high heat for 8 – 9 minutes, stirring occasionally, or until the desired consistency is reached (juicy and starting to break down).

Watermelon is a beloved summer fruit and freezing it into a simple dessert is a perfect way to enjoy it.

This watermelon granita is an icy, refreshing treat that is at once light and satiating. It’s sweet without being cloyingly so, and has a fresh, bright, lightly acidic taste.

A watermelon granita is the perfect ending to a barbecue or cookout meal, makes for an excellent mid-afternoon chilled treat, and even works as a frozen cocktail base. It’s kid friendly, but also sophisticated enough to serve for a dinner party.

What is a Granita?

Think of a granita as in the family of sorbet and popsicles, but a little more icy. It’s a frozen dessert made with puréed or juiced fruit, with a fluffy texture created by scraping the mixture with a fork as it freezes. The hourly scraping creates both volume and texture.

Also Read: Easy Homemade Berry Lemonade

Icy Watermelon Granita

Recipe by RecipesVillaCourse: Drinks WikkiCuisine: InternationalDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

88

kcal

This granita is made with freshly puréed watermelon, lemon juice, and honey. The honey is used instead of sugar because honey doesn’t freeze. That means this granita will freeze less rock-hard than a standard granita. The honey sweetens it to dessert status, while the lemon juice balances it all out with a touch of tartness.  

Ingredients

• 2 tbsp. sugar

• Kosher salt

• 2 large lemons

• 6 lb. seedless watermelon, rind removed, cut up

• 1/2 cup honey

Directions

• Combine ingredients and blend:
  In a blender, combine the watermelon, lemon juice, and honey. Blend on low until the watermelon is broken down fully. This will take about five seconds in a high-powered blender, or 15 seconds in a standard blender.
• Pour into baking dish and freeze:
  Pour the mixture into a 9×9 baking dish and place in the freezer uncovered.
• Scrape granita with a fork after one hour:
  Use the tines of a fork to scrape through the mixture. At this point, only the edges will be frozen. Place granita back in the freezer.
• Scrape granita again after another hour:
  Remove the granita from the freezer and scrape through again using the tines of a fork. More of the mixture should have frozen by now. Those outside parts will have many different-sized crystals, with the overall texture of a thick slushie. Place granita back in the freezer.
• Scrape granita again after an additional hour:
  After a third hour, scrape through the granita. By now, the mixture should be mostly frozen, and your work will mostly be in making it fluffier with the fork.
• Scrape for a final time and serve:
  After four hours in the freezer, the granita should be ready to eat. It will be thicker than a slushie, more solid than liquid, and will have a fluffy appearance. It will still have crystals of varying sizes, but the overall appearance will be consistent throughout. Give it a final fluffing/scraping with a fork and serve.

Notes

• If your watermelon isn’t overly sweet you might want to reduce the lemon juice to 1 tablespoon.

The classic margarita has a nobility that’s expressed by its simplicity—tequila, orange liqueur for sweetness, and tart lime juice.

Just three ingredients, harmoniously combined and perfectly balanced.

This is a cocktail recipe that you should memorize since it’s so easy to whip up at impromptu dinner parties, summer BBQs, or when you need a reminder of sunshine in the middle of winter.

The Story Behind The Simple Margarita

The Margarita is a universally beloved cocktail — it’s not only America’s top cocktail, but the most favored tequila cocktail in the world. Despite its international acclaim, it’s often thought of as a traditional Mexican drink. It might not be as Mexican as you think, though. The origins of this citrusy concoction are actually quite contested, with a slew of people — from Tijuanan restaurant owners to Texan socialites — asserting that they created it.

The recipe is simple enough for any one of their claims to be believable. It’s also undoubtedly delicious — earning it a spot on the menu of just about every bar in America. If you want to whip up a Marg at home, however, look no further. This simplified recipe calls for simple syrup or agave as a replacement for triple sec, offering an extra bit of sweetness to cut through the cocktail’s tart flavor profile.

Also Read: Icy Watermelon Granita

Best Classic Margarita Recipe

Recipe by RecipesVillaCourse: DrinksCuisine: InternationalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

168

kcal

Now one of the most popular cocktails in the world, the margarita is thought to have started out as the variation on another prohibition-era drink called the “Daisy.” Spanish for “daisy,” the marg swapped in tequila for the requisite brandy and lime juice for lemon juice, and a classic was born.

Ingredients

• 1 1/2 ounces blanco tequila (also called plato or silver tequila)

• 1 ounce orange liqueur, such as triple sec, Cointreau, or Grand Marnier

• 1/2 ounce freshly squeezed lime juice

• Plenty of kosher or flake salt for glass, optional (do not use iodized salt)

• Ice cubes, optional

• Lime wedges for garnish, optional

Directions

• Salt your glass (optional):
  Pour some kosher salt into a wide bowl or small dish. Take a wedge of lime and generously rub it around the rim of your glass. Dip the rim into the salt.
  Fill the glass with some fresh ice and set aside. (Skip the ice if you like your margarita straight up.)
• Make the cocktail:
  Place the tequila, orange liqueur, and lime juice in a cocktail shaker filled with ice. Shake for 10 seconds, and then strain into a prepared cocktail glass. Garnish with a lime wedge if desired.

Notes

• Buy tequila marked “100% de agave” and that has been aged for at least 2 months.

Cucumbers and mint are like a match made in heaven. From salads to mocktails, there’s no beating that refreshing, aromatic combo! This drink is simply the easiest crowd-pleaser to try out this summer and comes together in under 10 minutes.

Also Read: Best Classic Margarita Recipe

Mint Cucumber Cooler Recipe

Recipe by RecipesVillaCourse: DrinksCuisine: American, Fusion, IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

51

kcal

Cucumber Mint Cooler is an amazing drink to sip on at any time of the month. It just gives you instant chills from the first sip. This refreshing drink is purely made from cucumber and mint leaves. Mint leaves provide you freshness and cucumber is great for your appetite. You can also replace water with soda in the recipe. The additional sprinkle of black salt just changes the whole game. If you’re feeling too tired, try out this flavorful Cucumber Mint Cooler and all your stress will fade away. It’s a great drink for brunch parties with friends and family.

Ingredients

• Drink:

• 3 cucumber

• 1 lemon, Juiced

• 1/2 tsp lemon zest

• 5-8 sprigs mint

• 2 tbsp honey , or agave, or sugar syrup, to taste

• 1 inch ginger

• 1/2 tsp black salt

• 1/4 tsp salt

• 1 bottle carbonated water or soda

• Garnish:

• 1 cucumber

• 1 lemon

• 1 1/2 tsp chaat masala

• 1/2 tsp red chili powder

Directions

• In a blender, add your peeled cucumbers, ginger, lemon juice, lemon zest, mint, black salt, salt, and sweetener. Blend until smooth and adjust the taste to your liking. If you’re not serving this fresh, it can also be stored in the fridge.
• Shave or cut another cucumber lengthwise into thin ribbons. Cut an additional lemon into slices. Save both of these for garnishing the drink.
• To make the rim garnish, mix together your chaat masala and chili powder in a plate. Rub a lemon on the rim of your glasses and dip into the masala mixture to create a nice coating.
• In your glass, add some ice, cucumber ribbons, and lemon slices. Fill them halfway with your cucumber juice and top them off with carbonated water or soda. Garnish with another lemon slice dipped in the masala and enjoy!

Notes

• You can also add some sliced thin cucumber slices in the cooler.
• If you want to add extra flavor, sprinkle some black salt and you’re good to go.

Also Read: Mint Cucumber Cooler Recipe

Summer cup mocktail Recipe

Recipe by RecipesVillaCourse: Drinks Wikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

30

kcal

Get into the summer vibe with this fruity mocktail featuring red berries, lemonade, mint, and cucumber. Cool and refreshing, it’s fabulous on hot summer days.

Ingredients

• 1cm thick slice of cucumber

• 1 sprig mint

• few frozen red berries

• 120ml clear, sparkling lemonade

• ice

• To garnish

• more frozen berries, chopped fruits, cucumber slice, mint, citrus – all optional

Directions

• Chop the cucumber and mint sprig into small pieces. Bring 200ml water to the boil in a small pan and then add the mint and cucumber. Turn off the heat and leave for 2 mins. Add a small handful of frozen berries, let them defrost for a minute, then crush them lightly with the back of a spoon. Strain the mixture. This will keep in the fridge for up to 24 hours and will be enough to make four drinks.
• Pour 40ml of your strained mixture into a tall glass. Add a handful of ice and top up with 120ml lemonade. Garnish with whatever chopped fruit you like or some more frozen berries and mint leaves if you have them. Stir gently to combine.

It’s officially happy hour with these easy strawberry daiquiris made with either frozen or fresh, sweet, in-season strawberries if you can find them. A little citrus juice really kicks the strawberry flavor up a notch and a bit of lemon-lime soda adds a hint of effervescence. Double or triple this recipe for a party and you’ll never buy daiquiri mixes or canned, ready-made daiquiris again. Leave out the rum for a batch of the best strawberry-citrus mocktails around!

What Is a Daiquiri?

A daiquiri is a type of cocktail that blends rum, citrus juice, and sugar. Daiquiris can be served chilled, over ice, or frozen (like this one!). There are plenty of types of daiquiris, but one of the most common variations is frozen strawberry daiquiri.

What’s In a Strawberry Daiquiri?

Here’s what you’ll need to make a frozen strawberry daiquiri at home:

· Ice: Frozen strawberry daiquiris are all about the slush, so ice is a must.
· Sugar: Strawberries add their own sweetness, but white sugar takes things up a notch.
· Strawberries: Use store-bought frozen strawberries. If you have a bounty of fresh berries, freeze your own or just use them fresh.
· Juices: You’ll need lime juice and lemon juice.
· Rum: Classic daiquiris are made with white rum.
· Soda: Opt for a lemon-lime carbonated soda, such as Sprite.

How to Make a Strawberry Daiquiri

Also Read: Icy Watermelon Granita

You’ll find a full, step-by-step recipe below — but making a frozen strawberry daiquiri truly couldn’t be easier. Just combine all the ingredients in a blender and blend! That’s all there is to it.

How to Serve Strawberry Daiquiris

Frozen daiquiris are traditionally served in hurricane glasses (tall glasses that are shaped kind of like a vase). If you want to go the extra mile, rim with white sugar and/or garnish with a fresh strawberry or lime slice.

Best Strawberry Daiquiri Recipe

Recipe by RecipesVillaCourse: DrinksCuisine: InternationalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

54

kcal

The Strawberry Daiquiri is a summertime favorite that evokes sunny days and poolside vacations. At its best, the drink is a refreshing, delicious concoction that highlights good rum, sweet strawberries and fresh lime juice. But during the 1980s and ’90s—the heyday of artificial mixers—the Strawberry Daiquiri’s reputation suffered a hit, as bars served neon-colored cocktails that were absent any actual strawberries. When made with care and fresh ingredients, however, the drink is a revelation.

Ingredients

• 1 1/2 ounces rum

• 1 ounce rich simple syrup

• 3/4 ounce lime juice, freshly squeezed

• 4 to 5 large strawberries

• 1 cup ice

• Garnish: edible orchid (optional)

Directions

• Combine the rum, rich simple syrup, lime juice, strawberries and ice in a blender and blend until smooth.
• Pour into a hurricane style glass or wine glass.
• Garnish with an optional edible orchid.

Notes

• Use fresh, in-season strawberries if you have them!

Rhubarb may not be your first choice lemonade ingredient, but don’t knock it till you try it. It’s an under-appreciated weapon in the kitchen that will have your friends begging for more.

Also Read: Best Strawberry Daiquiri Recipe

Rhubarb Lemonade Recipe

Recipe by RecipesVillaCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

657

kcal

A delicious pink rhubarb-flavored lemonade! To serve, mix 1 cup of rhubarb syrup with 3 cups of water and pour over ice.

Ingredients

• 8 cups chopped rhubarb

• 3 cups white sugar

• 3 tablespoons grated lemon peel

• 1 ½ cups lemon juice

Directions

• Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
• Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.

Notes

• Depending on the variety of rhubarb you use, the colour of the lemonade can range from pale pink to light green.

Another round of cocktails, anyone!? If you’re a fan of Prosecco then today you’re in luck because I’ve got another delicious cocktail recipe for you my friend!

I’ve put a delicious spin on the traditional glass of Prosecco and present to you… the Raspberry Limoncello Prosecco! It’s the best summer spritzer in my opinion! 

Also Read: Rhubarb Lemonade Recipe

This drink is perfect for entertaining, whether it be for a girls’ night, holiday gathering, or just simply a way to wine down and treat yourself after a long day!

With just 4 simple ingredients, this raspberry spritzer is so easy to make!

Grab the recipe below!

Raspberry Limoncello Prosecco Recipe

Recipe by RecipesVillaCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

300

kcal

This Raspberry Limoncello Prosecco drink is so refreshing and great year-round!
The fresh taste of lemon can easily be enjoyed in the warmer spring and summer months while the raspberries add a nice touch for the holiday season too!

Ingredients

• 1 bottle Prosecco

• 1 cup Limoncello

• 1 cup raspberries, muddled

• 2 lemons

Directions

• Start by coating the rim of a stemless wine glass with sugar.
• At the bottom of the wine glass, muddle approximately 4-5 fresh raspberries.
• Fill each glass half way with prosecco, then fill the remaining of the glass with limoncello.
• Garnish with fresh sliced lemon and raspberries before serving.

Notes

• If you’re looking for an alternative to prosecco for this cocktail, you can also use rosé or your favorite sparkling wine!

The key to making this cocktail is to grill the pineapple slices beforehand. Grilling the pineapple not only adds a smoky flavor but also caramelizes the fruit, making it sweeter and more intense in flavor. The grilled pineapple is then blended into a puree and combined with fresh lime juice, white rum, and a simple syrup made from sugar and water.

To serve, the mixture is poured over ice and topped off with club soda, which adds a bubbly texture and helps to balance out the sweetness of the pineapple. Garnishing with fresh mint leaves completes the drink, adding a fragrant aroma and a pop of color.

Not only is this cocktail delicious, but it’s also easy to make and can be prepared in advance, making it a great option for large gatherings. The Grilled Pineapple Mojito is a refreshing and unique cocktail that is sure to impress your guests and transport them to a tropical paradise.

Also Read: Raspberry Limoncello Prosecco Recipe

Grilled Pineapple Mojitos Recipe

Recipe by RecipesVillaCourse: DrinksCuisine: SpanishDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

150

kcal

Ingredients

• 4 limes, thinly sliced

• 1 bunch mint leaves, plus sprigs to serve

• 1 cup (250ml) white rum

• 2 tbs honey

• 1L (4 cups) soda water

• Crushed ice, to serve

Directions

• For the grilled pineapple, combine the honey, white rum and lime juice in a large bowl. Add pineapple, turn to coat and stand for 10 minutes
• Heat chargrill pan over medium heat. Add the pineapple and cook for 1-2 minutes each side until charred. Transfer to a tray. Chill until cold. Set aside 8 pineapple wedges. Remove and discard skin from the remaining pineapple and roughly chop
• Divide chopped pineapple, lime, mint, rum and honey among 8 x 300ml glasses. Use a muddler or rolling pin to roughly bruise. Top each glass with soda water and ice.
• Garnish mojitos with reserved pineapple wedges and extra mint. Serve immediately.

Notes

• Choose a ripe pineapple: A ripe pineapple will be sweeter and more flavorful. Look for a pineapple that has a golden-yellow color and a sweet fragrance.
• Grill the pineapple: Grilling the pineapple gives it a smoky flavor and caramelizes the fruit, intensifying its sweetness. Make sure to slice the pineapple into rounds and grill them until they have grill marks on each side.