Be it health conscious kombucha drinkers or hustlers who need their caffeine iced, many of us reach for chilled, sugary beverages as temperatures soar. While most of us grew up with summer coolers that were homemade with seasonal ingredients and no preservatives, urban dwellers seem to have limited choices on an average summer day.
The rains may be trying to play spoilsport but before they begin in full swing, make the most of the summer by indulging in these delicious coolers.
Mid-day spoke to Indian chefs and asked them to share flavourful recipes that can be whipped up in no time and help you stay hydrated. This summer, delve into the rich tapestry of Indian elixirs not just to quench your thirst, but to truly revitalise your body from within. Try out these easy-to-follow recipes of traditional Indian summer beverages to make this summer your coolest yet.
Aam Panna
If you like it tangy, and seasonal, aam panna can whisk you away to a time of nostalgia. “Made with raw mango, this cooling drink helps to beat the heat and brings back childhood memories of roadside stalls, and the joy of sticky fingers after stealing mangoes,” shares sous chef Sandip Shahare, The Orchid Hotel, Pune.
Ingredients
Raw mangoes 2-3 no
Sugar 1 cup
Cumin powder 1/2 tsp
Black salt 1/2 tsp
Black pepper 1/4 tsp
Mint leaves a bunch
Ice cubes (optional)
Method
1. Roast or boil the raw mangoes until they are soft.
2. Peel and mash the mangoes, then take out the seed.
3. In a juicer jar blend together mango pulp with sugar, roasted cumin powder, black salt, crushed black pepper, fresh mint leaves, and ice cubes.
4. Add water to the mixture to achieve the desired consistency then serve.
Tiruneveli Palarasam
Rooted in age-old practices of hand-prepared juices, Tiruneveli Palarasam continues to be a beloved symbol of Tamil culinary heritage and wellness. “Palarasam holds a special place in the cultural fabric of southern Tamil Nadu, especially in regions like Tirunelveli and Madurai. Traditionally made using ripe seasonal fruits like banana, mango, jackfruit, sapota, and dates, this refreshing blend is often enhanced with jaggery, cardamom, or milk. Beyond its rich taste, Palarasam is valued for its natural sweetness, hydrating properties, and nutritional benefits—it’s packed with vitamins, minerals, and natural sugars that aid digestion and provide instant energy,” explains Gopalasamy S, speciality chef with Mahindra Holidays and Resorts, India.
Ingredients
Ripe banana 240 gm
Ripe mango 300 gm
Apple 150 gm
Sugar or nannari Syrup 12 gm (adjust to taste)
Optional
Sapota (chikoo) 100 gm
Pineapple (peeled and chopped) 100 gm
Grapes 50 gm
Method
1. Peel and chop all the fruits. Blend the apple separately for a few seconds to make it smoother.
2. In a large bowl, mash all the fruits together using clean hands or a masher.
3. Add sugar or syrup and mix well.
4. Remove any seeds or fibrous parts.
5. Chill in the refrigerator for 30 minutes.
6. Serve cold, optionally garnished with a sprinkle of brown sugar, dry fruits, or candied fruits.
Solkadhi
“Solkadhi is not just a drink—it`s a sip of Maharashtra`s coastal soul,” poses chef Santosh Sakpal, Fort JadhavGadh Pune. A refreshing Maharashtrian digestive made with kokum and coconut, Solkadhi offers unique flavours while also being refreshing during the summer.
Ingredients
Fresh coconut (de-skinned) 1 whole
Dried kokum (amsul) 100 gm
Whole cumin seeds 3 gm
Fresh green chilies (adjust to spice preference) 4–5 no
Salt to taste
Chilled water (as required)
Method
1. Soak the kokum: Soak dried kokum in warm water for 20 to 30 minutes until the colour deepens and it turns soft. Lightly crush to extract its juices.
2. Prepare coconut base: In a high-powered mixer, blend the de-skinned coconut with cumin seeds, green chilies, and a splash of chilled water to form a smooth paste.
3. Extract coconut milk: Strain the blended mixture through a muslin cloth or fine sieve to extract thick, creamy coconut milk. Repeat the process twice with a little more water to extract thinner milk.
4. Combine and Flavour: Mix the kokum extract (strained) into the coconut milk. Add salt to taste. Stir well
5. Chill and serve: Refrigerate for at least 30 minutes. Serve in clay kulhads or brass bowls, garnished with a fresh mint leaf or a sprinkle of roasted cumin powder for a royal touch.
Mango Lassi
The unofficial ambassador of Indian beverages globally, the mango lassi packs a seasonal punch. “Sweet, smooth, and slightly tangy, this traditional Indian drink is like dessert in a glass — cooling, comforting, and absolutely irresistible,” says sous chef Sarafraj Koresin, Lotus Eco Resort, Konark.
Ingredients
Fresh mango purée (from 2 large ripe mangoes or canned mango pulp) 1 cup
Yoghurt 1 cup
Milk 1/2 cup
Sugar (adjust to taste) 2 to 3 tbsp
Cardamom powder 1/4 tsp
Saffron threads (optional, for garnish)
Nuts (optional, for garnish)
Method
1. Add 1 cup of fresh mango purée in a blender. To make this fresh mango puree; blend the flesh of two huge, delicious mangoes. If you can`t get sweet mangoes or they`re out of season, you can substitute canned mango pulp.
2. Add 1 cup of yoghurt to the blender.
3. Then add 1/2 cup milk to the blender. This is added to thin out the lassi.
4. Add 2 to 3 tablespoons of sugar, as well as 1/4 teaspoon cardamom powder.
5. Blend for about 60 seconds, or until thoroughly incorporated. Serve the lassi in glasses with saffron threads on top (optional).
6. You can also add nuts as a garnish.
Nannari Sharbat
If you are looking for something different, this aromatic South Indian beverage can help combat the scorching heat. “Nannari Sharbat is more than just a refreshing summer drink—it`s a beautiful blend of tradition and wellness. Made from the roots of the Nannari plant, it naturally cools the body. I love how this age-old recipe allows us to enjoy nature’s healing touch in the simplest, most flavourful way,” shares chef Yashwant, Sayaji Hotels in Pune.
Ingredients
Nannari roots (Hemidesmus indicus) 50 gm
Water 1 litre
Sugar or jaggery (optional, adjust to taste) 100 to 150 gm
Lemon juice or citric acid (optional) 2 tbsp
Optional flavouring agents
Cardamom powder 1/4 tsp
Rosewater 1 tsp
Mint leaves 6-8 leaves
Method
1. Soak Nannari roots in water overnight or for 4-5 hours.
2. Strain the mixture and discard the roots.
3. Add sugar or jaggery to taste and stir until dissolved.
4. Add lemon juice or citric acid for a tangy flavor (optional).
5. Add cardamom powder, rosewater, or mint leaves for extra flavor (optional).
6. Chill the sharbat in the refrigerator before serving.