Drink
Nimbu pudina cooler
Lime, mint and a pinch of salt in cold water. No bottled syrup.
10 min
0 of 4 steps done
2 servings
Heat: No chilli
Approximate nutrition
A rough guide per original serving, not a lab test.
- Energy40 per serving
- Protein0g per serving
- Carbs10g per serving
- Fibre0g per serving
Ingredients
Method
Related remedies
Fresh pudina chutney and mint water for summer digestionIn the heat, appetite drops and heavy meals sit badly. A bright green chutney of mint and coriander, or a jug of mint-lemon water, freshens the palate and keeps summer digestion comfortable.
Beat the loo: aam panna, sattu sharbat and other summer coolersNorth Indian summers bring the scorching loo winds and a real risk of heat exhaustion and heatstroke. Traditional coolers like aam panna, sattu sharbat, buttermilk and coconut water, together with sensible habits, help the body stay hydrated and cool.
Saunf (fennel): a cooling summer sharbat and its many kitchen usesFennel is the sweet, cooling seed Indians chew after meals. It's also the base of a lovely summer sharbat, a key flavour in Kashmiri and Bengali cooking, and a gentle digestive suited even to people with a lot of body heat.
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