Summer Cool Recipe: Tamarind Mint Sherbet

This thanda thanda tamarind sherbet makes for a refreshing drink on a hot summer afternoon, says Mayur Sanap.

Ingredients

• 1 cup imli or tamarind pulp
• 1 tsp roasted jeera or cumin powder
• 600 ml extra chilled water
• Pinch salt

Ingredients, continued

For spice mix:

• 2-3 Hajmola tablets
• 1 tsp jaljeera powder
• 1 tsp kaala namak or black salt
• ½ cup cane sugar or 5-6 sugar cubes

To serve:

• 8-10 fresh pudina or mint leaves
• Ice cubes, as required

Method

• In a bowl, mix the extracted tamarind pulp with the cumin powder, and a pinch table salt.
  Mix well.
  Keep aside.
• Grind the spice mix in a mixer/blender to a powder.

Method, continued

• To serve, add 1 tbsp of spice mix to a tall glass.
  Add 2-3 tsp of tamarind extract.
  Pour in the chilled water and give it a good stir.
  Garnish with some mint leaves and ice cubes.

Tips
You can use chilled soda water or ginger ale for a fizzy version of the drink.
Store-bought tamarind pulp will do too. Adjust sugar accordingly.
You may add a slit of green chilly for extra zing.