Spiced Mulberry Cooler
I like my smoothies sweet and my Coolers with a mix of sweet, sour and with a certain spunk. I love adding a twist of spice to my coolers as it cuts down the sweet and sour notes to a great extent, is great for the palate and tastes amazing. So, when I chanced upon a box of fresh Mulberries or Shahtoot as they call in Hindi, I knew I had to make a glass of cooler, apt for the scorching summer heat. Mulberries are derived from Morus Plant. Black, Red and White Mulberries are found in Southern Europe, Middle East, Northern Africa and the Indian Subcontinent. The dark colour of the mulberries which often stains your hands, are due to anthocyanins present which are present in foods that are red, purple, black and blue. They are natural food colorants and can be easily extracted. Mulberries are rich with nutrients like Iron, Riboflavin, Vitamin C, Vitamin K etc. Like most berries, they have a good amount of dietary fibre which keeps you full and enables good bowel movements so great for those suffering from constipation. Berries in general are also found to be very useful in fighting cancer, blood pressure and heart ailments. With the right combination of health, nutrition and taste, I am sure this cooler will be surely on your list of mocktails to try at home during the weekend or a party.
- 15 nos of Fresh Mulberries
- Â¼ tsp of Himalayan Pink Salt
- 1/4 tsp of paprika powder
- 1 tsp Sugar
- Â¼ tsp of Chaat Masala Powder
- A small pinch of roasted Jeera Powder
- Few mint leaves
- Wash and pat dry the fresh mulberries. Donâ€™t wash mulberries under running water as they are tender berries and often get squashed easily. Just soak them for a couple of minutes in a bowl of cold water and then drain / dry them in a colander.
- In a mixer grinder jar, add the fresh mulberries along with salt, paprika powder, sugar, chaat masala powder, roasted jeera powder and 1-2 mint leaves.
- Give all the ingredients a quick blitz until a thick flavoursome paste is formed.
- Pour this in a glass, add required quantity of water, mix and serve it chilled.
- When you buy mulberries, always store them in a chiller tray in a dry box minus the lid. Don’t overcrowd the berries as it leads to spoilage. Keep a tissue paper on the base of the tray so that the moisture levels are controlled. Don’t wash them until you use them. Keeps them fresh for longer. Use it within 2 – 3 days of buying else, make a compote and refrigerate or freeze them for using later.
- Paprika powder is not very spicy but lends a great flavor and colour to the drink. Since I prefer spicy, I have used a good quantity of the same. You may tone it down as per your taste and preferences.
- You can add rock salt or table salt instead of pink salt. I love the flavor and the taste of pink salt, hence added the same.
- You can add more sugar, if required. Since the mulberries were naturally sweet and sour, I prefer not adding additional sweeteners. You can replace sugar with honey too.
- I have not added lemons since the mulberries are naturally a mixture of sweet and sour. Also, the chaat masala powder has aamchur powder, which really balances the flavours.
- You can add soda instead of water and make it more interesting. Since I avoid fizzy drinks as much as I can, I haven’t done the same.
- Want to turn this into a cocktail, Add some vodka or gin, this would be fabulous!
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Mulberries!! Such an amazing fruit and this is one wonderful recipe
I miss mulberries, I don’t get them in Bangalore. Bak in Kanpur we used to steal from the neighbours house.
Very nice descriptive recipe along with every single tips. I like it. I have Just going to upload same recipe but suddenly I opened explorer and I found your recipe. ˜