I picked up these recipes for summer drinks while journeying through Kerala quite a few monsoons ago.

The Pineapple Cooler was served to us in the middle of the jungle at Thekkady and was refreshing.

And the Elaichi Neebu Sharbat was offered as a welcome drink on a visit to the Brunton Boatyard, a pretty hotel on the sparkling waters of Fort Kochi. The faint taste of cardamom made it a winner.

Pineapple Cooler

Serves: 2

Ingredient

• 1 full ripe pineapple peeled
• Juice of 1 lime
• Handful mint leaves
• 1 tbsp honey, optional
• Cold filtered or boiled or mineral water
• Lime slices, for garnish
• Mint leaves, for garnish

Method

• Chop the pineapple into large chunks and grind with the mint, honey, lemon juice in a blender with enough water to have juice-like consistency.
• Serve in two tall glasses garnished.

Elaichi Neebu Sharbat

Serves: 2

Ingredients

• Juice of 3-4 small limes
• 1-2 tbsp icing sugar or confectioner's sugar or a sugar substitute
• 3 cups cold filtered or boiled or mineral water
• 2 pinches green elaichi or cardamom powder
• Lime slices, for garnish

Method

• In a pitcher or jug, stir together the sugar, lime juice, water and the elaichi powder.
• Serve in two tall glasses garnished.

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