Jamun Slush

Jamun Slush :

Jammun slush

 

Jamun (Jambul) Pulp = Jamun + Sugar

Remove seeds of Jamun and soak it overnight in sugar and then blend it

Black Current Pulp =  Black Current + Sugar

Soak black current overnight in sugar and blend it.

Ingredients:

  • 1/2 cup Jamun Pulp
  • 1/2 cup Black current Pulp
  • 1/2 cup Vanilla Ice-cream
  • Soda as needed
  • 1/2 cup Ice

Procedure:

In blender, add Jamun pulp, black current pulp, vanilla ice-cream, soda and ice.

Blend it till it becomes fluffy.

Garnish it with Jamuns & serve it chilled in glass.

Anna Current Punch

Anna Current Punch :

Apple_BlackCurrent

[Black Current Squash + Apple Squash + Chocolate Syrup + Apple Pieces+ Vanilla Ice cream + Sprite]

Ingredients :

  • Black Current Squash   –   2 tbsp
  • Apple Squash                  –   5 tbsp
  • Chocolate Syrup            –   2 tbsp
  • Apple Pieces                   –   As Required
  • Vanilla Ice Cream         –    1 Scoop
  • Sprite                               –    As Required
  • Orange Slice                   –   1 Slice

Mix all the ingredients well into a glass, squeeze half lemon and garnish it with Apple Pieces and Orange Slice.

Pina-Kiwi Punch

Pina-Kiwi Punch :

PinaKiwi_Punch

[Kiwi Squash + Pineapple Juice + Sprite + Ice cubes]

Ingredients:

  •  Kiwi Squash          –  3 spoons
  •  Pineapple Juice   – 1/3 glass
  •  Sprite                     – As required
  •  Ice                           – As required

 

Mix all the ingredients well and garnish it with Kiwi Slice….

Home made Squash

Hello Everyone,

Today I will share the recipe of Home made squash. Recipe procedure is same for any fruit squash.

For ex., This is the Recipe of Strawberry Squash.

Ingredients:

  • Finely chopped Strawberries –  1  bowl
  • Sugar                                              –  1.5  bowl

 

Procedure:

Mix both the ingredients well in a bowl and keep it for 4-5 hours.

Blend till it leaves chunks.

The squash is ready. You can repeat the same procedure for any other Fruit Squash as well.