Here Are 10 Summer Shikanjis with a Twist

To beat the scorching summer heat, there’s nothing better than a refreshing summer cooler. Take a look at these lemon-infused shikanji recipes to quench your thirst this season.

1. Kiwi Shikanji:

Ingredients:

• 90 ml fresh kiwi juice,
• 1 whole lemon,
• 2 sachet sugar,
• 2 pinches rock salt,
• 1 scoop crushed,
• mineral water to top.

Method:

Take fresh kiwi juice. Take a whole lemon cut into half and squeeze fresh. Add sugar syrup (2 sachets of white sugar) and then add 2 pinches of rock salt and 1 scoop of crushed ice. Blend to slush consistency. Pour in collins glass, add mineral water to top up and garnish with fresh kiwi and serve.

2. Mint Shikanji:

Ingredients:

• 10-12 fresh mint leaves,
• 2 sachets sugar,
• 2 pinches of rock salt,
• 1 scoop of crushed ice,
• lemon juice of 1 whole lemon,
• mineral water to top.

Method:

Take a fresh lemon  juice/ muddled with fresh mint leaves and sugar syrup. Add 2 pinches of rock salt and 1 scoop of crushed ice. Blend to slush consistency. Pour in the glass and top it with mineral water. Garnish with mint sprig and serve.

3. Zeera Shikanji:

Ingredients:

• 2 pinches of cumin seeds,
• 2 sachets sugar,
• 2 pinches rock salt,
• 1 scoop of rock salt,
• lemon juice of 1 whole lemon,
• mineral water to top

Method:

Take a whole lemon cut into half and squeeze fresh. Add sugar syrup , 1 scoop of crushed ice, 2 pinches of cumin seeds and blend to slush consistency. Pour in the glass and add mineral water to top up. Garnish with lemon slice or cumin seeds.

4. Nimbu Shikanji:

Ingredients:

• 1 whole lemon,
• 2 sachets sugar,
• 2 pinches rock salt,
• 1 scoop of rock salt,
• lemon juice of 1 whole lemon,
• mineral water to top

Method:

Take a whole lemon cut into half and squeeze fresh. Add sugar syrup, 1 scoop of crushed ice, 2 pinches of cumin seeds and blend to slush consistency. Pour in the glass and add mineral water to top up. Garnish with lemon wedge and mint sprig.

5. Beetroot Shikanji:

Ingredients:

• 90ml beetroot juice,
• 1 whole lemon,
• 2 sachets sugar,
• 2 pinches rock salt,
• 1 scoop of crushed ice,
• lemon juice,
• mineral water to top. 

Method:

Take a fresh beetroot juice and a whole lemon cut into half and squeezed fresh. Add sugar syrup (2 sachets of white sugar), 2 pinches of rock salt, a scoop of crushed ice and blend to slush consistency. Pour in a collins glass and add mineral water to top up. Garnish beetroot cone and serve.

6. Kesar Shikanji:

• 250 Ml Sprite or Soda
• Lemon Juice from Two small Lemons
• 1 tsp Chaat Masala
• 1/2 tsp Black Salt
• 1/4 tsp Roasted cumin Powder
• A pinch of Black Pepper Powder
• 1 tbs Chopped Mint Leaves
• Lemon Wedges to Garnish
• 12-14 Ice cubes

Method:

In tall glasses add black salt,chaat masala,pepper powder,cumin powder, lemon juice,chopped mint leaves first and then add ice cubes. .Close the glass with a small plate and give it a nice shake. Pour soda add lemon slices and serve. Pour soda add lemon slices and serve.

8. Mango Shikanji:

Ingredients:

• Mango – 1
• Salt – 1/2 tsp
• Sugar – 2 tbsp
• Lemon juice – 2 tbsp
• Soda water – 1 cup

Method:

Peel the mango and take out the pulp. Blend the pulp along with salt, sugar and lemon juice  in a blender to make a puree. Add 4 tbsp of puree in a glass. Pour soda on top. Mix it and  Serve chilled.

9. Watermelon Shikanji:

Ingredients:

• Watermelon seedless cubes – 8 to 10 cup (about 1 inch sides)
• Soda – 2 glass
• Honey – 2 tbsp
• Lime juice – 4 tsp
• Salt – 2 tsp
• Rock salt – 1 tsp
• Ice cubes
• Mint leaves for garnishing

Method:

Blend the watermelon cubes lightly in a blender, strain and keep the juice aside. In a pan mix lime juice, water melon juice, salt, rock salt, soda and honey. Pour it in the glasses over the ice cubes, garnish with mint leaves. Serve fresh.

10. Strawberry Shikanji:

Ingredients:

1. 2-3 strawberries, sliced
2. 3-4 strawberries for garnished
3. 4-5 tablespoons lemon juice
4. 4 tablespoon sugar
5. 2 tablespoon ginger juice
6. 1 teaspoon black salt
7. 1 teaspoon roasted cumin powder
8. ice cubes as required
9. 1 teaspoon khus syrup(Optional)

Method:

Heat sugar in a non – stick pan. Add water and bring to a boil till the sugar dissolves. Simmer for a minute, take of the flame and let it cook. Pour sugar syrup, lemon juice and ginger juice in a jar. Add 2 cups water and mix well. Add black salt, cumin powder and mix well. Add sliced strawberries, khus syrup and mix well. Pour into individual glasses and serve chilled garnished with the strawberries.