Limoncello

Makes about 3 1/4 quarts

Ingredients:

• 17 large lemons, preferably organic
• Two 750-milliliter bottles grain alcohol
• 5 1/2 cups water
• 6 cups sugar

Preparation Method:
Wash and dry the lemons.
With a paring knife, remove the ends.
With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.)

Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid.
Add the grain alcohol, making sure the lemon peel is completely covered.
Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

On the 13th day, bring the water to a boil in a large saucepan.
Add the sugar and remove from the heat, stirring until it is dissolved.
Cover and let cool to room temperature.

Place a colander on top of the saucepan and strain in the contents of the Mason jar.
Discard the lemon peel.
Stir to combine the liquids, about 1 minute.
Transfer back to the Mason jar.
Store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

Serving:
After 3 weeks, transfer the limoncello to smaller bottles that can be sealed with rubber stoppers.
Store bottles in freezer.
Serve directly from the freezer.

Storing:
Those who are lucky enough to receive this homemade lemon liqueur should keep it in the freezer, where it turns a milky white after 8 to 9 hours. It can be sipped straight-up, mixed with tonic or dashed into champagne.

Nutritional facts: Per 1.5-ounce serving:
Calories 92
Protein 0 g
Carbohydrates 19 g
Fat 0 g
Cholesterol 0 mg
Saturated fat 0 g
Sodium 1 mg
Dietary fiber 1 g

Ginseng Tea

Ginseng tea has many purported health benefits, including increasing brain power and energy. The best ginseng tea is made using fresh ginseng root, but can also be made using dried root. While you can purchase ginseng tea in bags at most supermarkets, the taste of fresh ginseng tea is far superior. Ginseng root can be purchased at most health food stores, at some farmers markets or can be found at several online retailers

Step 1: Use a sharp knife or a vegetable peeler to slice slivers from the ginseng root onto a cutting board.
Step 2: Measure out approximately 1 tbsp. of slivered ginseng and place this into a muslin tea bag.
Step 3: Secure the top of the tea bag with either the provided tie or use string or heavy thread.
Step 4: Place the tea bag into a tea or coffee cup and pour boiling water over the bag, filling the cup.
Step 5: Allow the tea to steep for at least five minutes or until cool enough to drink.

Sherbet

Sherbet is more dairy-based. Sherbet has a milk base (and it may also contain eggs) which gives it the creamy consistency of ice cream. People who like less intense fruit flavors may prefer fruity sherbet to fruit sorbet. And those who like the texture of their ice cream will definitely want to go with a sherbet.

Sorbet

Sorbet is a fruit-based dessert. Sorbet uses fruit juice as its main liquid base. It doesn't have any sort of dairy in it, so it's preferred by people who are either allergic to dairy or opting not to eat dairy for health or other reasons. However, since sorbet doesn't have dairy products in it, it also doesn't have the texture of ice cream that people may be looking for when they go to buy this type of dessert. Those people who prefer sorbet because of the taste tend to like fruitier, tarter flavors and a texture that is more icy than creamy.

Water Melon Drink

Ingredients :

• 1 melon water
  
• 100 gms sugar
  
• Ice cubes

Preparation Method :

• Cut out a square from the melon as it is and keep aside.
• Add sugar in the melon & cover back with the cut piece.
• Refrigrate for 3-4 hrs.
• Take out & Pour into glasses. Serve chilled.

Lemon Ginger Chill

Ingredients :

• 2 lemon juice
• small piece ginger
• 5 mint leaves
• Sugar according to your taste
• Salt a pinch
• 4 cups water

Preparation Method :

• Mix them all together in the blender for few seconds.
• Then strain it.
• Chill it for few hours.
• Add ice cubes.
• Serve with lemon slices.
• Ready to drink.

ALMOND SHARBAT

Ingredients:

• 1/2 kg almond
• 2 kg sugar
• 1 kg water
• 1 tsp saffron
• 1 tsp green cardamom powder
• 1/2 tsp potassium meta bi sulphate
  

How to prepare almond sharbat :

• Soak almond in water for 8-10 hours.
• Peel the outer covering.
• Boil sugar, water, green cardamom powder in it.
• Boil it to one sugar syrup strand.
• Let it cool, then add some syrup to almond and grind it to a fine paste.
• Add syrup and potassium meta bi sulphate to the above.
• Fill it in a bottle.

ALMOND HONEY MILK

Ingredients:

• 1/4th cup blanched Almond
• 2 cup Milk
• 1/4 tsp Cardamom seeds
• 3 tblsp Honey
  

How to prepare almond honey milk:

• Place the nuts in a blender and process until finely chopped.
• Add 2/3 cup mil and process until smooth paste.
• Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
• Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
• Remove the pan from the heat, add cardamom seeds.
• Place the pan over high heat and bring to boil.
• Remove the pan from the heat and add honey.
• Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.
• Pour the milk back and forth from one pan to another for at least a minute or until frothy.
• Pour into warmed mugs and serve at once.

SPICED TEA

Ingredients:

• 2 1/2 cup Water
• 2 Cloves
• 1 brown Cardamom
• 4 Black Pepper corns
  
• 1 Cinnamon Stick
  
• 2 tsp Tea Leaves
  
• 11/4 cup Milk
  
• 2 tblsp Sugar or as desired
  

How to make spiced tea:

• Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
• Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
• Add the milk and sugar and boil, remove from the heat.
• Strain and serve piping hot.

LASSI

Ingredients:

• 3 cup plain Yogurt with yogurt cream
• 2/3rd cup Sugar (Cheeni)
• 1/2 cup Ice Water
• 8-10 crushed Ice-cubes
  

How to make lassi:

• If you have access to it, spoon off 4 pieces of firm ' yogurt cream' from the top of yogurt and set aside for garnishing.
• Place the yogurt and the sugar in a mixing bowl and whisk it until frothy.
• Add the ice water and whisk again briefly.
• Stir in the crushed ice.
• Alternately, use a blender.
• Divide the yogurt and sugar mixture into two batch, cover, and process for 1-2 minutes.
• Transfer and repeat for the second batch.
• Pour the beverage into 4 chilled glasses.
• Carefully place a piece of curd cream, if desired, on each drink and garnish with a sprinkle of sugar.
• Serve immediately.

MANGO LASSI

Ingredients:

• 1 cup plain non-fat Yogurt (Curd)
• 1cup peeled and chopped Ripe Mango
• 2 tblsp Sugar or to taste (Cheeni)
• 1/4th tsp Cardamom Powder (Elaichi Powder, optional)
• Few Ice-cubes

How to prepare mango lassi:

• Combine all ingredients and blend until smooth in a blender.
• Strain through a sieve, pushing as much liquid as possible.
• Pour in glasses and serve with cold.

Nutrient facts

Mango, raw
Nutritional value per 100 g (3.5 oz)

Energy 70 kcal	270 kJ
Carbohydrates	17.00 g
- Sugars	14.8 g
- Dietary fiber	1.8 g
Fat	0.27 g
Protein	.51 g
Vitamin A equiv. 38 μg	4%
- beta-carotene 445 μg	4%
Thiamine (Vit. B1) 0.058 mg	4%
Riboflavin (Vit. B2) 0.057 mg	4%
Niacin (Vit. B3) 0.584 mg	4%
Pantothenic acid (B5) 0.160 mg	3%
Vitamin B6 0.134 mg	10%
Folate (Vit. B9) 14 μg	4%
Vitamin C 27.7 mg	46%
Calcium 10 mg	1%
Iron 0.13 mg	1%
Magnesium 9 mg	2%
Phosphorus 11 mg	2%
Potassium 156 mg	3%
Zinc 0.04 mg	0%