As the temperature rises, it’s time to beat the heat with some refreshing summer coolers! Whether lounging by the pool or simply trying to cool down after a long day, there’s nothing quite like a refreshing drink to quench your thirst. At Tata Play Cooking, we’ve curated a list of the most delicious and easy-to-make summer cooler recipes to keep you relaxed all season. So grab your blender and get ready to sip on some summer goodness!
Here are 10 chef-favourite recipes for summer coolers with tips from the chefs themselves on Tata Play Cooking:
Aam Ka Panna by Harpal Singh Sokhi
A close up of a drink
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Ingredients
2-3 raw mangoes (large)
Ice cubes as required
2-3 tbsp sugar
Black salt to taste
1/2 tsp roasted cumin powder
1/2 tsp black peppercorns, crushed
1/4 tsp carom seeds, roasted & powdered
Method
Wash and roast mangoes on direct flame or charcoal. Remove from the heat and let them cool in cold water. Peel, mash and strain the pulp in a bowl
Combine ice cubes and mango pulp in a jug. Add sugar, black salt, roasted cumin powder and crushed black peppercorns in it and mix well till sugar is dissolved. Add water and stir well. Adjust the seasoning
Roast carom seeds in a pan. Then transfer to mortar and pound with a pestle to make a coarse powder. Add powder in panna and stir well
Pour Panna into glasses and serve chilled
Aam Ki Lassi by Harpal Singh Sokhi
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Ingredients
1 cup mango pulp
1 cup thick yogurt
A pinch of green cardamom powder
2 Pistachios, sliced
2 Almonds, sliced
1 1/2 tbsp khoya/mawa, grated
1 1/2 tbsp sugar
Method
Put yogurt, mango pulp, sugar, green cardamom powder in a mixer and blend it properly
Pour lassi into a glass. Garnish with pistachios, almonds and khoya/mawa. Serve.
Pudina Chaas by Harpal Singh Sokhi
A glass of milk on a table
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Ingredients
1 inch ginger piece, peeled
2 green chillies
1 tsp cumin powder + for garnishing
2 cups fresh mint leaves
1 1/2 tbsp lemon juice
Crushed ice cubes as required
2 cups yogurt
1 tsp salt
1/2 tsp black salt
Fresh mint sprigs for garnishing
Lemon slice for garnishing
Method
Cut ginger into small pieces and put into the blender. Add green chillies, cumin powder, fresh mint leaves and grind for some time.
Add lemon juice, crushed ice cubes, little water and grind to make a coarse paste. Add yogurt, salt, black salt, some more ice cubes and grind again to make a chaas.
Strain the chaas into a jar. Adjust the seasoning. Add little water and mix.
Pour the chaas into a glass. Sprinkle some cumin powder. Garnish with fresh mint sprigs and lemon slice and serve immediately.
Guava Punch by Pankaj Bhadouria
Two glasses of white liquid with a sprig of mint
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Ingredients
1 cup guava juice
2 tsp brown sugar
1/2 cup lemon juice
Mint leaves
7-8 drops of hot pepper sauce
Ice cubes
Soda water
Method
Pour guava juice into a glass jar. Add brown sugar and lemon juice to it. Mix well.
Add crushed mint leaves and 7-8 drops of hot pepper sauce. Mix well
Add lots of ice cubes and top it up with soda water. Guava Punch is ready to serve. Serve chilled
Cucumber Citrus Cooler by Pankaj Bhadouria
Two glasses of green liquid
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Ingredients
1 tsp mint leaves
1 tsp brown sugar
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup sugar syrup (heat 1 cup sugar+1 cup water and strain)
1 cup cucumber juice
3-4 long cucumber slices
Ice cubes
Club soda
Method
In a glass jar add some mint leaves and brown sugar. Muddle it so that mint releases its juices
Add lime juice, lemon juice, sugar syrup. Finally add cucumber juice to it and leave it aside for a while, so that all the flavours mix together
Take a tall glass. Place some cucumber slices and ice cubes in it. Pour the Cucumber Juice in the glass and top up with club soda. Serve chilled
Pomegranate Citrus Coolers by Pankaj Bhadouria
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Ingredients
1 cup pomegranate juice
1/4 cup sugar syrup
1/4 cup lemon juice
Salt to taste
Ice cubes
Soda water
Method
Take a jar, put Pomegranate juice in it
Add sugar syrup, lemon juice, salt to taste and ice into it. Mix it well
Take a tall glass. Fill the glass with ice cubes and pour in the juice
Top it with soda water and serve chilled
Gulkand Milkshake by Harpal Singh Sokhi
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Ingredients
150 ml milk
3 scoops ice cream
1 1/2 tbsp gulkand
3 tbsp rose syrup
Ice cubes
Method
In a blender, add the milk, ice cream, gulkand, rose syrup, ice and ice and blend well
In a glass, drizzle a little rose syrup along the rim
Pour the milkshake into the glass and serve
Ice Tea by Harpal Singh Sokhi
A glass of iced tea with a slice of lime and mint
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Ingredients
2 tea bags
120 ml hot water
3 wedges of lime + for garnishing
Few fresh mint leaves + for garnishing
60 ml sugar syrup
1 tbsp lime juice
Few ice cubes
Methods
For the liquor of iced tea, put tea bags in a glass. Add hot water and mix. Keep it aside.
Add wedges of lime in another glass and press with the muddler. Add fresh mint leaves and press with the muddler again.
Add sugar syrup, lime juice and ice cubes. Now pour the tea concoction into the glass.
Garnish with a lime wedge and mint leaves, and serve immediately.
Mix Fruit Lassi by Harpal Singh Sokhi
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Ingredients
1/2 cup mixed fruit jam
Crushed ice as required
2 cups yogurt
1 tbsp honey
4 tbsp lemon juice
1 medium pear
1 medium apple
Method
Take mixed fruit jam into a mixer jar. Add crushed ice, yogurt, honey, lemon juice and blend well.
Chop the pear and apple. Pour fruit lassi into a glass. Put some chopped pear and apple on it. Serve immediately.
Almond Panna Cotta by Nita Mehta
Toasted Almond Dream Panna Cotta Recipe | SideChef
Ingredients
1 1/2 cups milk
4 tsp gelatine
400 gms (2 cups) cream
1/2 cup sugar or to taste
1 tsp vanilla essence
10 almonds, blanched and chopped finely
Strawberry sauce:
1/2 cup strawberry crush
1/2 cup water
1 tbsp cornflour, dissolved in a little water
5 almonds, sliced and toasted
Method
Take 1/2 cup milk at room temperature Sprinkle gelatine on it and leave aside
Heat cream, 1/2 cup milk, cream and 1/2 cup sugar, stirring continuously till sugar dissolves. Do not boil. Remove from fire
Heat milk with gelatine on low flame till gelatine is completely dissolved
Add gelatine to the milk-cream mixture. Mix well. Let it cool to room temperature
Add essence and almonds
Refrigerate the mixture in moulds or a dish for about 3-4 hours
Boil strawberry crush and water. Add cornflour and cook for a minute till the sauce is ready
Top panna cotta with cherries, strawberry sauce and toasted almonds. Serve chilled
~ Watch Tata Play Cooking on service 112 to learn quick and easy refreshments at home to beat the heat~
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