I look for a bit of variety in my summer coolers. Blueberry masala limeade with home grown mint is my answer and has a perfect twist. I can sip on these the whole day. I got inspired by Indian street vendors selling masala “nimbu pani”. What takes me 10-15 minutes, our roadside vendors do it in a minute. And it’s refreshing.
I spiked my limeade with a hint of chaat masala. The combination of sweet, salty, and tangy flavors makes it even better. I wanted a layered look for my limeade, so I used cooked blueberries. Plus, you can see a beautiful shade of pink rising towards the surface. It is heavy and sits at the bottom perfectly until stirred. The blueberries add that extra flavor and sweetness to your regular limeade. You can store the cooked blueberries for 2-3 days.
I have a beautiful patch of mint, and I use the fresh leaves regularly for garnish and dips. I hope you do try this recipe over a hot summer afternoon.
Preparation Time : 10 -12 minutes
Cooking Time : NA
Serves : 3-4
- Blueberries 200gms
- Lime 2
- Sugar 30 gms
- Sparkling water 700 ml
- Chaat masala ½ tsp
- Mint leaves few (garnish)
- Cook the blueberries with 2 tbsp of sugar and a little water. Allow them to soften but still hold the shape. Let them cool before pouring them into a jar.
- For the limeade, squeeze the juice into a pitcher, and add sugar, the masala, and some water. Mix until well combined, then top it with sparkling water.
- At the time of serving, pour 2 tbsp of the cooked blueberries, add the ice cubes, and gently pour the limeade. Garnish with lime wedges and mint.