Recipe by Kirti Kapoor
Thank you to my friend Kirti who I met on Care2 in 2004 at Kaysramblings for contributing this recipe:
What with mom being unwell and concerns about her hydration quotient being quite high, I have taken recourse to creating light and refreshing summer juices for her. Today, it was the turn of the cucumber-mint-mango medley. Light, lovely green in color, not too sour (pix comes up tomorrow).
Cucumber medium sized: 1, washed, peeled and diced/cubed
Mango: 1 small unripe, peeled, sliced
Mint leaves: 5-7, washed (or mint paste: 1tsp)
Curry patta (sweet neem) leaves: 4-5 washed
Salt to taste
Honey: 1/4 tsp
Cold water: 1/2 cup
- Wash all the above ingredients, peel, dice whatever is required; combine in a mixer or blender jar (if your blender jar has a mesh/pulp filter, use it pleases)
- Blend/pulp at medium speeds for about 2min, then at high speed for another 2min. Strain using the blender’s pulp filter or strainer, into a jug or tall glass; place in refrigerator to chill for about an hour.
- Discard pulp.
- Serve cold.
The above quantity makes one standard 200 ml serving.
My mom is elderly, so I did not retain the pulp, if desired a little bit of the pulp can be added to bulk the juice up.