In a Jiffy – June 2013

PAPAYA MANGO SMOOTHIE
by Roweena Bhatia, founder of FATFREE ALMOST!

This delicious and healthy smoothie uses luscious tropical fruits to create a creamy, nourishing treat.

 

 

INGREDIENTS
2 large, ripe papayas
1 large, ripe mango
1 orange
½ to 1 cup skim milk
1 tablespoon honey Mint leaves for garnish

METHOD
*Cut the papayas in half and deseed. Peel. Roughly chop and place in the blender.
*Scoop the flesh out of each mango half and place in the blender.
*Peel an orange, separate the sections, roughly chop into small pieces and place in the blender.
*Add the skim milk and honey. Blend until very smooth. Add ice and blend until smooth.
*Garnish with fresh green mint leaves for a colourful twist. Serve chilled.

FATFREE ALOMOST ! TIP
Keep the ingredients in the fridge to make a chilled smoothie.

SUMMER MOCKTAILS
by Divyanshu Dwivedi, Senior Manager at Tulleeho Beverage Education & Trainings

MELONY MINT

Glassware: Highball

INGREDIENTS:
5-6 chunks of watermelon (seedless)
10 ml fresh lime juice
Lemonade to top
A pinch of rock salt’

METHOD:
* Muddle watermelon chunks with lime juice and rock salt
*Add crushed ice
* Top with lemonade

GARNISH:
* Watermelon wedge/slice

CINNASTER APPLE

Galssware: Collins

INGREDIENTS:
5-6 chunks of apple
3-4 strips of ginger
1 stick of cinnamon
5 ml fresh lime juice
Ginger ale to top

METHOD:
*Muddle apple chunks with ginger, lime juice and cinnamon
*Fill glass with crushed ice and top with ginger ale

GARNISH
Strips of ginger or cinnamon stick

AAM PANNA TWIST

Glassware: Highball

INGREDIENTS:
4-5 curry leaves
1 green chili (slit and deseeded)
10 ml fresh lime juice Fresh homemade aam panna to top

METHOD:
*Bruise curry leaves in a highball glass, add slit green chili and ice
*Add lime juice and top with fresh home made aam panna

GARNISH
Spring of curry leaves

 

Volume 2 Issue 12