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BLISSFUL ROMANCE
Ingredients:
1 scoop Strawberry Ice Cream
1 scoop Chocolate Ice Cream
6-7 Fresh Strawberries (cut into small pieces)
3-4 tsp Chocolate Sauce

For garnishing:
Almonds

METHOD
Place the cut strawberries at the bottom of a glass.
Add the ice cream scoops at the top with chocolate sauce.
Garnish with almonds.

THE INDIAN SPLENDOUR
Ingredients:
120 ml of Cold Milk
1 scoop Vanilla Ice-Cream
2 tbsp of Coagulated Sherbet

For garnishing:
a few Almonds

METHOD
Blend all the ingredients together.
Garnished with almonds.
Serve chilled

THE BANANA PINEAPPLE MINGLE
Ingredients:
3-4 tbsp of Banana Syrup
80 ml Thick Coconut Cream
Sugar Syrup according to taste
80 ml Pineapple Juice
For garnishing:
3-4 Mint Leaves

METHOD
Blend all ingredients a blender.
Garnished with mint.
Serve chilled.

WONDER WITH TRADITION
Ingredients:
150 ml Lemon-flavoured natural Spring Water
4 tbsp of Aam Ka Panna
3-4 pinches of Chaat Masala
8-10 cubes of Ice

METHOD
Blend all the ingredients in a blender.
Pour in the glass.
Serve chilled.

TROPICAL MAGIC
Ingredients:
150 ml of thick Coconut Milk  
4-5 tbsp of Sweet Banana Pulp
3-4 tbsp of Sweetened Fresh Cream
For garnishing:
Cherries

METHOD
Place the banana pulp in the bottom of a glass.
Now pour the coconut milk.
Top with fresh cream.
Garnish with cherries.
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THE ROSEY WONDER
Ingredients:
2 tsp Lime Cordial
rose syrup according to taste
cubes of Ice
a pinch of Chaat Masala
150 ml Soda
For garnishing:
2-3 Mint Leaves

METHOD
Blend together the ice-cubes and rose syrup, lime cordial and chaat masala and pour into a glass.

THE CRUSHY AFFAIR
Ingredients:
100 ml Pineapple Juice
1.5 tbsp crushed Pineapple (skin and eyes removed)
1.5 tbsp Strawberry pieces
2-3 tsp Sugar Syrup
For garnishing:
1/4 tsp Pepper (crushed)

METHOD
Place the crushed pineapple and strawberry pieces at the bottom of a tall glass.

ICED TEA PUNCH
Ingredients:
1cups Pineapple juice
Sugar to taste
2 cups Ginger ale, chilled
1/2 cup Grapefruit juice
125 ml boiling Water
2 Tea Bags
1/2 cup Orange Juice
1/4 cup Lemon Juice
1 cups Ice water
For the garnish
Lemon and Mint

Method
Infuse the tea bags in 125 ml of boiling water.

Ayran
Ingredients:
20 ml fresh Lemon Juice
150 ml Soda
125 ml Yoghurt
1/4 tsp ground Cumin
For the garnish
2-3 Cherries

METHOD
Blend the yoghurt with all the ingredients except the soda.
Add the chilled soda just before serving.
Garnish with cherries
serve cold.

PINEAPPLE SORBET
Ingredients:
1/2 Egg White
300 ml Sorbet Liqueur
1/2 Vanilla Pod
600 gm Pineapple

METHOD
In a clean pan, heat the split vanilla pod in syrup.
Remove the center core of the pineapple and discard.
Puree the fruit and strain.
Combine all the ingredients.
Churn in an i

THANDAI
Ingredients:
300 ml Water
100 g Castor Sugar
200 ml Milk
5 Peppercorns
75 gm Almonds, blanched
1/2 tbsp Rose Essence
2 tbsp Sunflower Seeds
For the garnish
5 Almonds crushed
2-3 Rose Petals

METHOD
Blend the almonds with halfl of water, sunflower seeds and peppercorns.
Pass through a fine sieve.
Blend the paste with the remaining halfl of water and strain.
Mix milk with rose essence, sugar and strained almond.
Garnished with rose petals and almonds.
Serve chilled.

Mint-Ginger Cooler
Ingredients:
1/8 bunch Mint Leaves
150 ml Water
3-4 Lemons
50 g Castor Sugar
1/2 litre bottle Ginger Ale, chilled
For the garnish
2-3 Mint Leaves

METHOD
Boil the water with sugar and chopped mint leaves.
Allow to infuse for some time before straining.
Cool before adding lemon juice and ginger ale.

COCKTAIL OF APRICOT AND ORANGE
Ingredients:
175 g Vanilla Ice Cream
400 ml Apricot Juice
80 ml Sugar Syrup
400 ml Orange Juice
For the garnish
4-5 Grapes

METHOD
Blend all the ingredients together in a mixer.
Garnish and serve chilled.
 

EASY RIDER
Ingredients:
20 ml Khus Syrup
50 ml Pineapple Juice
100 ml Cola
20 ml Ginger Ale
crushed Ice

METHOD
Put together khus syrup, pineapple juice, crushed ice, ginger ale, and then top with cola.
Serve chilled.

COOL TAIL
Ingredients:
60 ml Pineapple Juice
50 ml Orange Juice
50 ml Mango Juice
5 ml Grenadine
1 scoop of Vanilla Ice-Cream

METHOD
Mix mango juice, orange juice, pineapple juice, vanilla icecream and then top with grenadine.

APOCALYPSE
Ingredients:
20 ml Ginger
Ale20 ml
Grenadine50 ml
Orange Juice

METHOD
Put orange juice on crushed ice.
Pour ginger ale and then mix grenadine in it.
Add more crushed ice, and then top with cola.
Serve chilled

INSOMNIA
Ingredients:
10 Lemon Chunks
60 ml Ginger Ale
10 gm Brown
Sugarcrushed Ice
125 ml Cola

METHOD
Put together lemon chunks, brown sugar, ginger ale, crushed ice and finally top with cola.
Serve chilled.

GREEN WITH ENVY
Ingredients:
1 scoop of Vanilla Ice-Cream
25 ml Khus Syrup
80 ml Pineapple Juice

METHOD
First take pineapple juice, mix vanilla ice-cream with it and top it with khus syrup.
Serve chilled.

ASSAGATO
Ingredients:
1 scoop of Vaniila Ice-Cream
1 cup Black Coffee

METHOD
Take black coffee in a cup put vanilla ice-cream on top of it.
Serve chilled.

GRAPE SPRITZER
Ingredients:
Juice of 3 Lemons
400 ml Dark Grape
Juice350 ml
diet or regular Ginger Ale

METHOD
Mix fruit juices and sugar together.
Mix well.
Add ginger ale and ice.
Serve chilled.

NIGHT BEAUTY
Ingredients:
225 ml cola
1 scoop of vanilla ice-cream

METHOD
Put the scoop of vanilla ice-cream in a glass and top it with cola.

VIRGIN MARY
INGREDIENTS:
2-3 drops of Chilli Sauce
1 glass Fruit Juice
1-2 drops of Worcestershire Saucecrushed Ice
For seasoning:
Lemon slices

METHOD
Mix all the ingredients together.
Add crushed ice and serve it in a glass seasoned with a lemon slice.