An Indian Mexican inspired Nonalcoholic drink
Growing up in a tropical country meant the season for juices, ice creams, milkshakes, sherbets and popsicles was year round ! The heat picked up from March to June in particular, and that was when our school end of the year exams are scheduled for. It was almost impossible to commute to school, give our exams and then get back home in the midday heat. My mom made that a bearable task by indulging us in some yummy homemade milkshakes, juices, ice creams , etc.
Rose milk or rose sherbet was one of my favorites. A chilled glass of milk, flavored with a rose sugar syrup was elixir on a hot humid afternoon. Our summer time beach ventures always included ice cream from the ice cream cart vendor and the minute we heard him on the streets, we knew we couldn’t let him cross our home without getting one!
I was completely elated when my children took to rose milk like I had growing up. It became a pantry staple. An indulgence that was worth not reading the ingredients label 😅! Sugar, food color, etc aside, there is a certain magic to rose milk or rose sherbet. So I combined their love for a good glass of lemonade and their new favorite rose milk/sherbet and tried this Rose Lemon Fresca, called it fresca because I absolutely loved the ring to it !!
- Lemon juice from 2 large lemons
- Water – 4 to 5 cups depending on the sourness of the lemons
- Honey – 1/4 cup
- Chia seeds – 2 tablespoon
- Rose syrup – 3 tablespoon – RoohAfza (available in Indian or Afghan Grocery stores)
- Salt – a pinch
How To :
Add all the ingredients to a mixing bowl, mix well and let it sit for 10 minutes until the chia seeds plump up. The water around them will slightly thicken.
Chill in the refrigerator and serve. Or serve over ice cubes immediately. You can also lemon flavored club soda for that fizz.
Add more or less of lemon juice or rose syrup to suit your taste. Use any sweetener of choice instead of honey.
Thank you for stopping by !! Have a good summer.