Stay hydrated this summer with these fruity milk shakes

Chikita ice cream shake

Ingredients:

Ripe chikita/robusta (banana) - 2

Apple – 1 peeled and cored

Milk – 1and a half cups

Sugar – 3 - 4 tbsp

Cream – 2 - 3 tbsp

Vanilla ice cream – 3 scoops

Cherries, nuts – To garnish

Method:

Blend the ripe chikita with the apple, milk, cream. Add two scoops of ice cream. Whip until frothy. Pour into a tall glass. Serve chilled with a scoop of ice cream, with a cherry and nut bits on top.

Sharjah milkshake

Ingredients:

Ripe chikkoo – 3, peeled, deseeded

Chilled milk – 2 cups

Sugar – 3 tbsp

Ice cream – 2 scoops

Method:

Process the chopped chikkoo with sugar and milk until smooth. Blend with two scoops of ice cream. Pour into a tall glass. Add ice cubes and decorate with chocolate vermicelli.

Mango milkshake

Ingredients:

Semi-ripe mango – (any large variety without strands) – 2

Chilled milk – 2 cups

Sugar – 4 tbsp, or to taste

Mango ice cream – 2 scoops

Method:

Blend all the ingredients. Pour into a serving glass. Garnish with a scoop of mango ice-cream and a cherry or mint leaf.

Lemon mango sherbet

Ingredients:

Lemon juice – 3 tbsp

Instant mango juice powder – 3 tbsp

Sugar – 6 tbsp

Soda – 200 ml

Method:

Dilute the mango juice powder with a cup of water. Blend with lemon juice, sugar and crushed ice. Pour halfway into a glass. Stir in soda. Garnish with mint.

Orange delight

Ingredients:

Orange-flavoured aerated drink – 2 cans

Chilled milk – 1 cup

Butterscotch ice cream – 2 + 2 scoops

Cashewnuts, hazelnut, almond, pistachio bits – 1 tbsp

Method:

Blend the aerated drink with the chilled milk. Process with two scoops of butterscotch ice cream. Add sugar, if required. Pour into a tall serving glass. Place two scoops of butterscotch ice cream. Sprinkle assorted nut bits. Decorate with cherries.

Lemony summer supreme

Ingredients:

Lemon – half of one

Sugar – 2 tbsp, or to taste

Soda/water – 100 ml

Sarasaparila concentrate – 3 tsp

Method:

Prepare lemonade with the lemon, sugar and soda. Stir in the Sarasaparila concentrate. Pour into a glass and drop in ice cubes. Serve chilled.

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