Drink Ideas for Every Occasion

Ingredients

• 2 cups fresh mint leaves (pudina)
• 1 cup fresh coriander (cilantro) with stalks
• 2 green chillies (adjust to taste)
• 1 inch fresh ginger, peeled
• 3 tbsp tamarind paste
• 2 tsp black salt (kala namak)
• 1 tsp roasted cumin powder
• 1 tsp chaat masala
• 1 tsp sugar
• 4 cups chilled water
• Juice of 1 lemon

Method

1. 1Blend mint, coriander, green chillies, and ginger with 1/2 cup water into a smooth paste.
2. 2Strain the paste through a fine sieve or muslin cloth, pressing firmly to extract maximum flavour.
3. 3Mix the strained liquid with tamarind paste, black salt, cumin powder, chaat masala, and sugar.
4. 4Add the remaining chilled water and lemon juice. Stir well.
5. 5Taste and adjust - more black salt for depth, more tamarind for tang, more chilli for heat.
6. 6Chill for at least one hour before serving. The flavours deepen beautifully with resting time.
7. 7Pour into the RB Living Drink Fountain and serve with filled Puris arranged on a platter.

Ingredients

• 4 tbsp tamarind paste (thick)
• 3 tbsp jaggery (grated) or dark brown sugar
• 1 tsp roasted cumin powder
• 1 tsp black salt
• 1/2 tsp red chilli powder
• 1/2 tsp ginger powder
• 1/4 tsp asafoetida (hing)
• 4 cups chilled water
• Salt to taste

Method

1. 1Dissolve jaggery in 1/2 cup warm water, stirring until completely melted.
2. 2Mix tamarind paste into the jaggery water until fully combined.
3. 3Add cumin powder, black salt, red chilli, ginger powder, and asafoetida.
4. 4Strain through a fine sieve to remove any fibres from the tamarind.
5. 5Add remaining chilled water and mix well. Taste and adjust sweetness and saltiness.
6. 6Chill well before serving - this pani improves significantly when made a day ahead.

Ingredients

• 2 cups mango pulp (Alphonso or Kesar variety recommended)
• 1 litre fresh lemonade (homemade or quality store-bought)
• 500ml chilled water
• 2 tbsp honey or sugar syrup (optional, to taste)
• Juice of 2 limes
• Pinch of black salt (enhances the mango flavour dramatically)
• Fresh mint for garnish

Method

1. 1Blend mango pulp until completely smooth - no chunks, as these can affect the fountain pump.
2. 2Whisk mango pulp with lemonade, chilled water, and lime juice until fully combined.
3. 3Add a pinch of black salt - this is the secret ingredient that makes the mango flavour bloom.
4. 4Sweeten with honey or sugar syrup if desired. The punch should be lightly sweet, not cloying.
5. 5Strain through a fine sieve to ensure smooth flow through the fountain.
6. 6Chill well, then pour into the RB Living Drink Fountain. Garnish cups with fresh mint.

Ingredients

• 4 cups rose cordial (quality brand - diluted to taste)
• 2 cups elderflower cordial
• 1 litre cold water
• 500ml white grape juice
• Juice of 2 lemons
• Edible rose petals for garnish (optional)
• Dried hibiscus flowers for deeper colour (optional)

Method

1. 1Mix rose cordial and elderflower cordial in a large jug first - the combination is the base of this drink.
2. 2Add cold water and white grape juice. Stir to combine.
3. 3Add lemon juice - this brightens the flavour and prevents the drink from being too sweet.
4. 4If using dried hibiscus, steep in warm water for 5 minutes, strain, and add 2-3 tbsp to deepen the blush colour.
5. 5Chill thoroughly. The colour deepens and the flavours meld beautifully after 2+ hours.
6. 6Pour into the RB Living Drink Fountain. The pink tone glows romantically under LED light.

Ingredients

• 1 small seedless watermelon (approximately 2kg flesh)
• 1 cup fresh mint leaves
• Juice of 3 limes
• 2 tbsp caster sugar or honey
• 500ml cold water
• Pinch of salt

Method

1. 1Cube the watermelon flesh and blend in batches until completely smooth.
2. 2Strain through a fine sieve or cheesecloth, pressing firmly to extract maximum juice. This step is essential for clean fountain flow.
3. 3Lightly bruise mint leaves and steep in 100ml warm water for 5 minutes. Strain and discard mint.
4. 4Combine watermelon juice, mint water, lime juice, sugar, and a pinch of salt.
5. 5Taste - the salt balances the sweetness and makes the flavour more complex.
6. 6Chill for at least 1 hour. Pour into fountain when thoroughly cold.

Ingredients

• 4 tbsp dried butterfly pea flowers (available at Asian grocery stores)
• 6 cups boiling water
• 1 cup lychee syrup (from a can of lychees)
• 1 tin lychees in syrup (drained, for garnish)
• 3 tbsp honey
• 2 cups chilled water
• Lemon wedges to serve alongside

Method

1. 1Steep butterfly pea flowers in 6 cups boiling water for 15 minutes. The water will turn deep indigo blue.
2. 2Strain flowers and discard. Allow the tea to cool completely.
3. 3Add lychee syrup and honey to the cooled tea. Stir until honey dissolves.
4. 4Add 2 cups chilled water to dilute to drinking strength.
5. 5Chill completely in the refrigerator for minimum 2 hours.
6. 6Pour into the RB Living Drink Fountain. Serve lemon wedges in a bowl beside the fountain.
7. 7Instruct guests: squeeze lemon into cup after filling, watch the colour change to purple!