drinks

Kashmiri Kehwa

Ingredients

• 3 cups water
• 3 tsp sugar
• 2 cardamoms,
• 1 clove
• 2 pieces of cinnamon,
• 1 tsp finely grated ginger,
• 3-4 kesar

Directions

1. In a tea pan mix all the ingredients and boil for 5 to 7 min till the water reduces to 2 cups and becomes reddish yellow.
2. Pour in 2 cups and serve hot with peanuts and cookies.

Pomegranate Spritzers

Ingredients

• 1 cup pomegranate syrup
• 1 750 ml bottle fruity white wine, such as Riesling or Chardonnay(about 3 cups), chilled
• 1 cup sparkling water, chilled
• Pomegranate seeds for garnishing (optional)
• Blood orange wedges (optional)
  
  

Directions

1. Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes.
2. In a 1-1/2- to 2-quart pitcher combine the wine and sparkling water.
3. Pour wine mixture into each glass to serve.
4. If desired, garnish each with pomegranate seeds and/or a blood orange wedge.
5. If desired, add ice to the glasses and serve

Pudina zatka

Ingredients

• few pudina leaves
• 2 tbsp pudina paste
• 2 tbsp lemon juice
• 2 tbsp jal-jeera powder
• lemonade
• ice

Directions

1. Place first five ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Cover
2. Remove from heat and let steep until cool. Strain.
3. Cover and refrigerate.
4. To serve, fill glasses or a pitcher with equal amounts of fruit juice, ginger ale and water.
5. Add ice and serve immediately.