Do you have a thirst? To combat the heat, prepare these five cool summertime beverages

Now that summer has arrived, it is imperative that you stay hydrated at all times. Even though we may not always feel like eating, there’s a simpler way to nourish our bodies—try these simple summertime beverages. These include, among other things, sattu sharbat, mango lassi, and some of your favorites, aam panna.

These are some summery drinks that you just have to try.

Panna Aam
A refreshing summertime concoction of raw mango pulp, mint leaves, and cumin. Popular in India, Aam Panna is a delicious and invigorating drink. It rapidly hydrates you and helps you withstand the intense heat.

Ingredients: 1/2 cup sugar, 500 grams of green mangoes, and salt Two tsp of kala namak, or rock salt. Two tsp ground cumin seeds, roasted and powdered Two teaspoons of finely chopped mint leaves Two tsp water and two cups

Method: 1. Bring the mangoes to a boil until the peel becomes discolored and the flesh becomes tender. After the mangoes have cooled down enough, remove the peel and extract the pulp. Blend the ingredients until well combined, then pour in two glasses of water. Pour the Panna over the glasses that have some ice in them.

Cold Jaljeera
A tasty, flavorful beverage that is stimulating. To rapidly chill you down, serve cold.

Ingredients: 125 grams of tapioca pulp
Three tablespoons of mint leaves
1/2 tsp ground cumin 3/4 tsp toasted ground cumin
finely chopped jaggery 50 grams
4 teaspoons black salt 1 tablespoon shredded ginger salt (flavored with gourmet herbs)
Juice from lemons 3–4 tablespoons
A little teaspoon of Kashmiri mirch (chilli powder)
1/2 tsp Garam masala 1/2 liter of water

Method: 1. Put all the ingredients in a food processor and combine them together to make the jaljeera.
2. Let it rest for the night. Subsequently, strain and freeze.
3. Add some boondis as a garnish and serve the beverage.

Sharbat Sattu
Bihar’s sattu sharbat, a tasty treat for summer, is renowned for its cooling properties. It is popular all throughout the country and has its own variants in areas like Uttar Pradesh, Madhya Pradesh, and Punjab.

Ingredients: 4 cups of chilled water, 1 cup of Chana Sattu
Juice from lemons One-half teaspoon of powdered roasted cumin, two teaspoons of chopped mint leaves
To taste, black salt
Chopped green chili, one no
Grated raw mango, 2 tsp

Procedure: 1. Place all components in a jug and well stir. Pour into cups and garnish with ice cubes. Add more mint leaves as a garnish.

Mango Lassi
A new twist on the classic lassi. A ton of ice, mango pulp, and creamy yogurt were blended.

Components:
200 ml of iced water, 125 ml of curd 8 mango cubes, diced, 1 sugar-free One tablespoon
A little sprinkle of dehydrated mint

Procedure: 1. Using a blender, whip all the ingredients together.
2. Present cold.

Water Barley
Since the dawn of civilization, our ancestors have consumed barley water, an amazing beverage. It is a traditional cure-all or healing elixir. Strong barley has been used for ages to make cereals, take the place of rice in dishes, and make other specialties unique to various local cuisines.

Components:
Pearl barley 4 cups water and 1/4 cup
A drizzle of honey and a sprinkle of salt (optional)
A rind of lemon (optional)

Method: 1. Bring a skillet filled with water and pearl barley to a boil.
2. After adding the salt, simmer it for 30 minutes over a low heat.
3. You may use a spoon to slightly mix the grains.
4. Pour it through a strainer into a glass, add a lemon peel, and then pour some honey over the top.
5. Allow it to cool fully. Alternatively, you may refrigerate it for half an hour before eating it.