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.
