Beat the heat: Colorful thirst quenchers

Preparing for a long spell of dehydrating Indian summers? Presenting some visually appealing thirst quenchers with the goodness of natural fruits and vegetables.

Luscious  slushies

One of the most exciting ways to hydration is the crunchy crushed juicy ice drink- slush! Feel it on your parched tongue already? Try these:

Rainbow slush :

taste image courtesy:


1/2 cup black grape juice

1/2 cup kiwi juice

1/2 cup mango pulp

1/2 cup orange juice

1/2 cup strawberry pulp

About 20-25 ice cubes


  1. Blend the black grape juice with 4-5 ice cubes.
  2. Repeat the above step with the rest of the fruit juices/pulps as quickly as possible.
  3. In a tall glass tumbler, add the strawberry ice crush at the bottom to about 1.5 inches height.
  4. Then add orange ice crush in the same way, followed by mango, kiwi and grape ice crush so that you get your rainbow layer in the right order.
  5. Serve immediately once the layers thaw mildly.

Tip: Speed is the only rider for perfect slushies. Don’t let the fun (read ice) melt away.

Mango panna slush:

healthyblenderrecipes image courtesy:

Follow our recipe to make the quintessential raw mango panna (kairi panna). And now the twist- Blend the panna concentrate with 8-10 ice cubes to relish the slushy version.


Juices and punch top the best chiller charts for almost everyone.

Pomegranate punch: depthoffoodimage courtesy:


1 Cup pomegranate juice

1 Cup orange juice

1 teaspoon ginger paste

1 teaspoon orange zest/rinds

4-5 mint leaves

2 tablespoons sugar syrup(if required)


  1. Mix both the juices and stir in the ginger paste.
  2. Add sugar syrup if needed.
  3. Add orange zest and garnish with mint leaves.
  4. Serve chilled with a orange wedge adorning the glass edge.

Roasted tomato drink: motherearthnewsimage courtesy:


4-5 salad tomatoes

1 tablespoon canola oil

1/2 teaspoon garlic paste

1 teaspoon sugar

1/2 teaspoon black pepper

Salt to taste

  1. Cut the tomatoes into half, place them in a baking tray and coat them with canola oil.
  2. Roast them in the oven at 180 Celsius.
  3. After cooling the tomatoes, puree them in a blender. Sieve to get a fine paste.
  4. In a wok, heat the oil and add garlic paste.
  5. Add a salt and sugar and pour in the roasted puree.
  6. Bring to boil and switch off the flame.
  7. Refrigerate the soup and serve chilled.

Tip: You can add a dash of tabasco sauce if you like your juice to be spicy.


The name says it all! Smooth taste, easy to prepare and heavenly in summers.Churn out a smoothie with milk, yogurt/curd or cream and relish anytime. Some healthy smoothie recipes on their way:

Strawberry Oatmeal smoothie:

uknoomimage courtesy:


1 cup soy milk

1/2 cup rolled oats

1 banana (sliced)

14-15 strawberries (frozen/fresh)

1 1/2 teaspoon sugar

1/2 teaspoon vanilla extract


Combine all the ingredients in a blender and blitz. Pour into glasses and serve chilled.

Healthy green smoothie:

selfimage courtesy:


2 tablespoon spinach puree

1 cucumber (cored and chopped)

1 apple (chopped)

4-5 mint leaves

1 inch ginger piece

1 cup fresh curd

A pinch of salt and pepper


  1. In a blender combine cucumber, spinach puree, apple, ginger, mint leaves to form a fine paste.
  2. Add curd, salt and pepper to this paste in the blender and blend again.
  3. Pour in a glass and serve.


Embrace your thirst with colors of health this summer.

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