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Cooling down with thirst-quenchers
May 9, 2019 | 9:58 AM
by Oneza Tabish
 
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ICED KARKADE TEA

(Iced hibiscus tea)


A cold herbal tea with crimson hues that has health and wellness written all over.

Ingredients



• 4 cups water

• 1/2 cup hibiscus leaves



• 10 mint leaves

• 2 tbsp honey

• Ice

• Lime wedges, fresh mint — to garnish

Preparation

• In a medium pot over high heat, add the water and bring to a boil.

• Once boiling, add the hibiscus leaves to the boiling water. Remove from heat.

• Add mint leaves, and honey to the pot and allow tea to steep for approximately 20 minutes.

• Pour tea through a strainer into a glass pitcher.

• Transfer to the refrigerator to cool. Once cooled, fill pitcher with ice. Garnish with lime wedges and mint sprigs.

SMOKED PINEAPPLE LASSI

A smoothie/lassi with a smokey twist of pineapple that will leave you asking for more.


Ingredients

•Pineapple- cut in rounds

• 1 cup yoghurt

•1 cup water

• 2 teaspoon rose water

• Saffron strands for garnish

Preparation

• Grill the pineapple over low heat until slightly charred, then allow it to cool.

• Blend with remaining ingredients in a mixie.

• Serve chilled garnished with saffron strands.

WATERMELON MOJITO

Savour the “taste of summer “ with a refreshing glass of watermelon mojito that is easy to make.

Ingredients


• 4 cups watermelon chunks

(seeds removed)

• 1 can of Sprite

• 1/4 cup fresh lime juice

• 1 1/2 tablespoons fresh mint,

plus extra for garnish

• ice

Preparation

• Puree watermelon chunks in a blender. Keep aside in the refrigerator for 2 hours.

• When ready to make mojitos, place watermelon puree, Sprite, lime juice, ice and mint leaves in the blender. Blend until smooth and pour into serving glasses.

• Garnish with additional fresh mint.

QAMAR AL DIN (apricot juice)

A must have during Ramadan, this Arabic nectar beverage is an absolute delight.

Ingredients


• 1 pack of dried apricots

• 2 cups of water

• 1/3 cup sugar

Preparation

• Cut the apricots into small pieces.

• Place them in a bowl covered with water and refrigerate overnight.

• In a mixie, blend the apricot with water and sugar until smooth.

• Strain and pour into a pitcher and refrigerate until serving time.

• Serve chilled.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’

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