Let me confess, I am stickler when it comes to drinking water outside, only fresh coconut water can satisfy my soul. A couple of hours under the scorching sun in Chennai can easily make you feel sick and dehydrated. Like a fish I like to be in the pool all the time if not so then I compensate it by preparing lemonades, mojitos, mocktails, and lassi for thirsty souls. Less of cocktails as the frequency at which I'm downing these liquids is high. So a real Mojito would prove little problematic for me (HIC!) ;-)
Another thing that I have observed is that we are between the end of the summer period and monsoon is approaching in full vigor, so it’s time that we should change our seasonal based fruits in our daily intake and mix them with our drinks( not necessary alcoholic). Also to add renowned brand Himalayas Sparkling water guarantees purity in every drop of drinks that I conjure. Today's recipe has been adapted from Shatabi Basu's Peach Mojito. This recipe is a part of the Sparkling Himalayan Contest , exclusively for IFBM 2014 participants.
60 ml Pomegranate juice
6 Lime Wedges
Sparkling Himalayan water (you may substitute with Club Soda)
Few mint leaves
1 tsp Chat masala
Chop off the ends of pomegranate and then cut it into four parts. Take a big bowl of water and start separating the seeds from the skin ( I put my son to pull all the arils out). The seeds will sink to the bottom. When you are done pour the water along with the seeds to pass through a sieve. place the drained seeds in a blender until you get a pulp. Pass it through a sieve or cheesecloth to get the juice. Keep aside 60 ml of juice.
Take a tall glass, squeeze some lime wedges and lightly muddle them. Smash a few tender mint leaves in your hands by clapping them together and twisting. This brings out the best flavours. Add chat masala, throw in some ice cubes and add pour pomegranate juice. And finally add sparkling water and give it a nice stir. Serve immediately.
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