6 Summer Recipes for Desserts That are as Delicious as They are Refreshing (2020)

Ingredients

• Two cups of sieved mango pulp
• One cup of chilled cream
• One-eighth teaspoon of cinnamon powder
• Two tbsp lemon juice
• One tbsp gelatin
• Three quarters cup of sugar
• Half a cup of water

Recipe

• Soak gelatin in water, and heat the mango pulp, cinnamon powder, and sugar in a small pan.
• Heat in a low flame and keep stirring. Wait till it turns warm, and add the soaked gelatin.
• Keep stirring until you arrive at a coating consistency. Take off from the stove and mix well with the lemon juice.
• Pour into the 4 glasses, and let them cool. Now, beat the cream and sugar well enough to hold. In a piping bag or polythene cover, drop the cream mixture.
• Decorate as you like. Garnish with mango slices and chill. Serve when it is cold. It is a yummy recipe, perfect for the summer!

Ingredients

• Half a cup of cubed watermelons
• 7 to 8 lychees
• 10 mint leaves
• Half a cup of sugar
• One tablespoon of lemon juice
• One teaspoon grated ginger

Recipe

• Start with pitting the lychees, and deseed them. Ginger, mint leaves, and sugar should be blended together, and pulse once. This helps in releasing the flavours.
• To this, now add cubed watermelon, lychee, and the lemon juice. Blend these together, and make a smooth puree. There should be no lumps.
• Transfer the puree to a container, and this container should be freezer safe. Then place it in the freezer. It should get set.
• After it is frozen, take off from the container, by loosening it from the sides of the container with a fork. Then move to the center slowly.
• When you have raked it completely, then you can place it in the freezer. Again after 2 hours, you should repeat the raking process. Then freeze the puree until it is completely set.
• When you serve, garnish it with mint leaves. The mesmerizing pinkish-red colour of this granita is great for health.

The watermelons, lemon juice, and mints are good for health when the heat is at the peak during the summers.

Ingredients

• Two and a half cups of milk
• One cup of fresh mango pulp
• One-ounce packet of falooda
• Half a cup of finely chopped mangoes
• Three tablespoons sugar
• Two tablespoons basil seed
• Six scoops of vanilla ice cream

Recipe

• Boil milk with sugar. It should reduce to one and a half cups. Keep in the refrigerator as you need cold milk.
• Cook the falooda, and strain the water. Chop them, and refrigerate.
• Chop the mangoes, and add sugar to the mango pulp, and refrigerate these too.
• For a few minutes, soak the basil seeds in water. They will swell shortly and become transparent.
• In a tall glass, place 3 tablespoons of mango pulp, followed by few spoons of falooda, then 2 spoons of basil seeds, then a quarter cup of the refrigerated milk.
• Then add a few scoops of ice cream, and falooda then. Use the chopped mangoes to garnish. This recipe is a sure-shot way to beat the heat!

Ingredients

• Two cups of milk
• One cup of cream
• One cup of condensed milk
• Half a teaspoon of cardamom seeds
• 10 to 15 strands of saffron
• A quarter cup of dry fruit mix

Recipe

• In a wide-bottomed pan, simmer milk over medium flame. Stir well after adding cream to the milk.
• Add condensed milk and stir well, and add saffron strands, cardamom seeds, and dry fruit mix.
• Keep mixing until the mixture comes down to one-third of the original quantity. Take off from the stove and cool the mixture.
• Transfer to the matkas or kulfi moulds and refrigerate overnight.
• Serve the chilled kulfis and generously garnish with nuts and dry fruits to suit your taste. This rich, creamy, kulfi is ready to win some hearts!

Ingredients

• Juice of 1 pomegranate
• A small cup of yogurt
• One and a half tsp of sugar
• A quarter cup of mint leaves
• One apple (chopped)
• One cup of black grapes
• 7 to 8 strawberries
• One cup of kiwi
• One cup of pineapple
• Two scoop of vanilla
• Some pistachios for garnishing

Recipe

• In a blender, blend yogurt, mint, sugar, and juice. Transfer it to a bowl and gently whisk it with a whisker.
• It should become fluffy and nice. To this bowl, add apples, followed by kiwi, pineapples, strawberries, and the grapes at last.
• Take some chilled coulis and pour over the fruits to form a thin layer. Then place a scoop of vanilla ice-cream.
• Use pistachios to garnish the parfait.

This parfait is rich in fruits, and the chilled ice-cream offers a soothing effect during the summer noon and evenings.

Ingredients

• 4 large lemons
• Half a cinnamon stick, or you can use a few mint leaves
• 200 grams of sugar
• 2 egg whites
• Rind of one lemon
• A pinch of salt

Recipe

• Squeeze the juice of all the lemons—grate rind of one lemon.
• In a pot boil half a liter of water with sugar and cinnamon stick. After it starts boiling, reduce the heat. Switch off, and let it cool.
• When completely cooled, add the rind and lemon juice. Mix well, and place the bowl in the freezer. Break two eggs, and beat them.
• When they become stiff, add a pinch of salt. Take the bowl from the freezer, and mix the eggs to the mixture. Again place it in the freezer.
• When you want to serve, take off the sorbet from the freezer 20 minutes in advance.

When you are bored with lemon juice, this is another way to enjoy the goodness of lemon.