Sparkling Savory Mint Lime Cooler Recipes

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MINTY LIME COOLER



Minty Lime Cooler image

Provided by Food Network

Yield about 6 cups

Number Of Ingredients 4

1/2 cup freshly squeezed lime juice
1/3 cup sugar
1/2 cup packed mint leaves
Lime slices and mint leaves for garnish

Steps:

  • Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses halffull with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve.

SPARKLING SAVORY MINT-LIME COOLER



Sparkling Savory Mint-Lime Cooler image

Number Of Ingredients 9

1 fresh green chili pepper, such as serrano, stemmed
1 scallion, coarsely chopped
1/4 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh cilantro leaves
2 to 3 tablespoons fresh lime juice or lemon juice
1 1/2 cups (or more, to taste) sparkling water or club soda
2 to 3 tablespoons sugar
1/4 teaspoon black salt, or to taste
Crushed ice or ice cubes

Steps:

  • 1. In a blender, blend together all the ingredients (except the ice) until smooth.2. Serve as is or add more sparkling water and adjust seasonings to taste, and serve over ice.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SAVORY YOGURT COOLER



Savory Yogurt Cooler image

Number Of Ingredients 6

2 cups nonfat plain yogurt
2 cups , coarsely crushed ice
1 teaspoon vegetable oil
1/4 teaspoon coarsely ground cumin seeds
1/4 teaspoon corsely ground black pepper
1/8 teaspoon ground black salt (optional)

Steps:

  • 1. Place the yogurt and ice in a blender and blend until frothy. Transfer to a serving jar or a punch bowl.2. Heat the oil in a small saucepan over medium heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the black salt and then mix the spices into the lussi.VARIATION: Make a southern Indian version by using 1/4 teaspoon ground black mustard seeds, 1 to 2 teaspoons ground dried curry leavers, and a scant pinch of ground asafoetida in place of the cumin, black pepper, and black salt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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