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lots of orange squash concentrate in the summer. It was nothing more than orange-flavored sugar syrup added to water to quench the afternoon thirst. Sherbets (also called squash) have lost their popularity since the advent of soft drinks. I use fresh oranges to prepare this drink, although you can make it with prepared orange juice.

½ cup sugar

3 tablespoons ginger, peeled and grated

2 tablespoons orange zest

1 tablespoon lemon zest

3½ cups water, divided

6 oranges (about 3 cups of orange juice)

1 lime or lemon (about 2 tablespoons juice)

Thin strips of orange and lime or lemon

rinds, for garnish, optional

1. In a small skillet, combine sugar, ginger, orange zest, lemon zest, and 1 cup water. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes. Let cool completely. Strain the liquid and discard the pulp.

2. In the meantime, squeeze out the juice of oranges and lime. Strain the juices in a strainer. Using the back of a spoon, squeeze out all the juice from the pulp. Discard the pulp.

3. In a juice pitcher, combine the zest liquid and strained juices. Add the remaining 2½ cups of cold water. Stir and refrigerate until completely chilled.

4. Stir before serving. Garnish with orange and lime rinds, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 63; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 16 g; Protein: 1 g; Fiber: 2 g;

Sodium: 0 mg

GF, LF

Mango Lemonade

Aam Neembu Pani

PREP: 10 minutes

COOK: 0 minutes

MAKES : 4 servings

SERVING SIZE : 1 cup

With the availability of mango nectar these days, it’s easy to enjoy this beverage any time.

2 cups cold water

⅓ cup lemon or lime juice

⅓ cup sugar or sugar substitute equivalent

1 cup mango nectar

Crushed ice

Mint leaves, for garnish, optional

1. In a medium pitcher, mix water, lemon juice, and sugar. Add the mango nectar.

2. Serve over crushed ice. Garnish with mint leaves, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 96; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 25 g; Protein: 0 g; Fiber: 0 g;

Sodium: 3 mg

GF, LF

Lemonade

Neembu Pani

PREP: 10 minutes

COOK: 0 minutes

MAKES : 4 servings

SERVING SIZE: 1 cup

This is an Indian version of lemonade. These days, the lemonade stands at the amusement park or the state fair take me back to the neembu-pani kiosks in India. When lemons are in abundance and it’s scorching-hot outside, neembu pani—also known as shikanji—is a welcome treat after the afternoon siesta.

¼ cup lemon or lime juice

⅓ cup sugar or sugar substitute equivalent

4 cups cold water or club soda

¼ teaspoon black salt or salt

⅛ teaspoon white pepper or black pepper

Crushed ice

4 lemon slices, for garnish

1. In a medium pitcher, mix lemon juice, sugar, and water. Stir in salt and white pepper.

2. Pour over crushed ice and garnish with lemon slice.

NUTRITION INFORMATION PER SERVING:

Calories: 64; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 17 g; Protein: 0 g; Fiber: 0 g;

Sodium: 145 mg

G F, LF

Basil-Ginger Herbal Tea

Tulsi-Adrak Chai

PREP: 5 minutes

COOK: 5 minutes

MAKES : 2 servings

SERVING SIZE : 1 cup

Tulsi is holy basil. The tulsi plant is found in many Hindu homes in India, and it is worshiped. Tulsi is known for its medicinal properties and is used in tea during winter to prevent colds and flu. You can add tulsi to the brewing tea leaves or make an herbal tea with tulsi leaves on their own. Ginger complements this tea in flavor and medicinal properties. Use tender leaves of any organic basil as a substitute for holy basil.

2 cups water

2 teaspoons ginger, grated

¼ cup tulsi, or any small tender organic basil

leaves

Sugar, optional

1. In a small saucepan, boil water. Add ginger and tulsi. Remove from heat and steep for 3 to 5 minutes.

2. Strain tea. Serve hot, and add sugar, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 0; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 0 g; Protein: 0 g; Fiber: 0 g;

Sodium: 0 mg

GF, LF

Pomegranate