It’s summertime! Time to experiment with the refreshing combination of lemonade and the cooling mint! This year we have this guaranteed revitalizing Nimbu Pudina Sherbet Recipe for you. How is it better than regular lemonade recipe ? It has plenty of mint, mint, and mint. Hence, you can call it mint lemonade as well. You don’t have to work hard or use your credit card to earn this reward. It’s the simple and satisfying reward of saying no to the store-bought overly sweet drinks and saying YES to the invigorating DIY Mint Lemonade instead. All you need to get your homemade mint zest, honey, and yes, you guessed it, lemons!
Lemons for the Nimbu Pudian Sherbet are sourced from the mum’s kitchen garden. She has this miraculous lemon tree which is loaded with the gorgeous looking and perfectly juicy lemons throughout the year. She always has few lemons sitting on the kitchen counter. And we strongly believe,’when life gives you lemons, squeeze them into lemonade.’ Summer is almost over in most parts of the country but in Delhi, we are sweltering with the humidity. A scanty shower, windy breeze, and a glass of Pudina Sherbet are what helping us keep calm and carry on. If you remember our post from previous summer – Cucumber and Lemongrass Lemonade, we are a big fan of homemade lemonade. Or regional thirst quenchers such as sattu sharbat. Can’t get enough of this refreshing drink. If you’re making these recipes and you want real lemon juice in there, please use one of the lemon squeezers . So worth it. It makes extracting lemon juice a real simple task.
Learn how to make Nimbu Pudina Sherbet in few simple steps.Also, don’t forget to follow our Pinterest Board for the Summer Beverage Recipes.
Ingredients
- ▢ 1 Cup Mint Leaves
- ▢ ½ teaspoon grated ginger
- ▢ 2 tablespoon granulated white sugar
- ▢ Juice of 2 lemon
- ▢ 2 glasses of ice-cold water
Instructions
- Combine mint leaves, ginger and sugar. Blend in the grinder. We are not looking for a smooth paste but a coarse mixture. Add a tablespoon of water to make blending easier.
- In a large pitcher add lemon juice, mint mixture and 1 Cup of ice-cold water. Stir to mix.
- Taste and adjust the amount of sweetness accordingly. If required add more powdered sugar/syrup/honey.
- Add the remaining amount of water along with the ice-cubes.
- Garnish with lemon slices and serve Nimbu Pudina Sherbet chilled.
- You can keep it in the fridge and serve later as well.
Recipe Notes:
We follow a strict NO SPAM Policy
Nimbu Pudina Sherbet Recipe
Ingredients
- 1 Cup Mint Leaves
- ½ teaspoon grated ginger
- 2 tablespoon granulated white sugar
- Juice of 2 lemon
- 2 glasses of ice-cold water
Instructions
- Combine mint leaves, ginger and sugar. Blend in the grinder. We are not looking for a smooth paste but a coarse mixture. Add a tablespoon of water to make blending easier.
- In a large pitcher add lemon juice, mint mixture and 1 Cup of ice-cold water. Stir to mix.
- Taste and adjust the amount of sweetness accordingly. If required add more powdered sugar/syrup/honey.
- Add the remaining amount of water along with the ice-cubes.
- Garnish with lemon slices and serve Nimbu Pudina Sherbet chilled.
- You can keep it in the fridge and serve later as well.
Notes
Jamun Frozen Yogurt is a delicious summer dessert made with Indian berry called jamun or java plum. The abundance of Jamun (Java Plum) inspired me to step ahead and play with the flavors of the fruit. Hence, the result is Jamun (Java Plum) frozen Yogurt. It is a gluten-free frozen yogurt recipe.
Every summer I discover something new. Something that will mark my memory and taste buds forever, like a simple Stone Fruit Cake , Lotus Stem Curry , or an Indian style Kiwi Sherbet or Jamun Masala Soda. Well, this summer its – jamun frozen yogurt recipe.
I love Jamun for its piquant flavor, vibrant hue, and fibrous texture, and they shine when paired with contrasting flavors such as spices, yogurt, or buttermilk. All you have to be creative with the crimson shades of the fruit.
Jamun needs a little touch of sugar to be transformed into a thick, smooth puree ideal to combine with the cheese-like hung curd. While I was uniting the two ingredients, it seems like they are made for each other.
Making frozen yogurts is like writing poetry. You can adapt to any season, add any ingredients you like, and play around with the different textures. It’s such a creative dessert, so scrumptious and beautiful to look at, and most of all, so delicious.
I love my mango yogurt . It’s not frozen but has that creamy, almost ice cream-like texture.
Frozen Yogurts are exactly the kind of desserts I would like to be served on a hot summer afternoon. They look like little, iced balls of flavor, lavishly layered with the best that summer has to offer, Jamun, and yogurt we can all pitch in and scoop for the best.
More Summer Dessert Recipes For You:
Mango Ice Cream
Kesar Pista Kulfi
Lemon Pound Cake
Mint Pineapple Popsicles
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Ingredients
- ▢ 250 gm Jamun java plum
- ▢ 500 gm yogurt dahi
- ▢ 2 tablespoon condensed milk
- ▢ 2 tablespoon caster sugar or granulated white sugar
Instructions
- To prepare cream for the frozen yogurt, first line metal strainer with a muslin cloth. Pour yogurt over the muslin cloth and let water drain out from it.
- After few minutes tie muslin cloth into a knot shape and hang over the kitchen sink or any other high point in the kitchen. Place a bowl below the tied yogurt to collect the excess liquid. And let the yogurt stand this way for 3 to 4 hours.
- The end result from this process will be thick soft cheese like hung curd. Open the muslin cloth and transfer thick ball of yogurt to a bowl.
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Arrange Jamun in a bowl and sprinkle sugar over it. Let the Jamun sit with sugar for 3 – 4 hours.
- Once the Jamun turn soft mash them using your fingers. Discard the seeds and collect the pulp in a separate bowl.
- Add condensed milk, hung yogurt, Jamun pulp in a wide mixing bowl.
- Using electric hand blender (in this case I used ( KitchenAid 7 Speed Hand Blender )
- ) whip the mixture to get smooth pouring consistency liquid. If the liquid is still thick add ¼ Cup of heavy cream and then whip again for 10 – 15 minutes. There should not be any lumps in the mixture. Taste for sweetness and adjust it accordingly.
- Pour the mixture into a freezer friendly box/metal container or plastic box. And freeze for 4 – 5 hours or till set.
- Remove from the freezer about 10-15 minutes before you want to serve the frozen yogurt.
Recipe Notes:
We follow a strict NO SPAM Policy
