Roasted Pomegranate and Orange Lemonade: Summer Cooler: Indian Touch

Some days just call for drinks.Summer coolers.Citrus sweet sips.Saturday was that kind of day. I don’t want to go on and on today so I am keeping things pretty simple.I made us one of the best classic summer drinks and I put my own little spin on it… AND, I made it just a bit healthier too!! YEAH!!Lemonade is what I am talking about.Roasted Pomegranate and Orange Lemonade.If like me you tend to pick up lots of oranges and then wonder what to do, well this is what you must prepare. This lemonade is not overly sweet or tangy- it’s just perfect in balance. And the fruits are oven roasted. Roasting fruits is a great way to bring out their natural sweetness. The flavor profile intensifies and you are left with something so simple yet so elegant, you won’t believe your taste buds. Next, all is straightforward- some lemon juice, black salt and homemade chaat massala- mix mix mix! Oh yes! - It’s chilled, thirst quenching, all natural, fresh and nutritious.Looking for more summer drinks recipes? Check these outMint Cucumber CoolerRose Ice TeaSpiced ButtermilkMango MilkshakeCafe FrappeOh yes pomegranates or anaar as we say it Hindi is a bag full of good nutrients and oranges or santra is another fruit packed with goodness-so why not mix it both and have a glass of summer cooler (sharbat) in no time. If you are having guests at home or just want to ditch ready made syrups or cold drinks then this recipe is a great change. Trust me, this is a lemonade recipe but with Indian-western twist which everyone will love. Oh you can thank me later.Bring on summertime sippin!Author: Shweta AgrwalServes: 4 tall glassesIngredients:1 pomegranate/ anaar2 clementine oranges/santra2 tablespoon lemon juice1/2 teaspoon chaat massala (recipe here)1/4 teaspoon black salt/kala namak1 tablespoon sugar1/4 teaspoon salt1 glass waterIce cubes to serveMethod:Preheat the oven at 200C.Peel the pomegranates and keep the seeds aside. Peel the oranges in wedges, discard its seeds.Take a baking sheet, line it with foil. Put pomegranate seeds and orange wedges on it. Sprinkle salt.Put it in the oven for 10 minutes. Let it cool down.In the blender add water, chaat massala, lemon juice, salt, sugar and roasted fruits. Pulse everything together.Sieve the blended juice. Discard the pulp. Serve the juice with ice cubes.

Notes:Do not over roast the fruits, else it will turn bitter.You might need to add more or less sugar and lemon juice depending on sweetness and sourness of fruits.Serves 4 small glasses or  2 tall glasses.You can add mint leaves too for garnishing. Black salt is pink in color and is easily available in Indian grocery stores. I used Indian Black Salt.Serving suggestions:Serve as side with any spicy snack- corn cheese patties, baked Mexican potatoes or burnt garlic pasta.Pair with newyorker pizza.Make it 2 days ahead and serve in fancy glasses and straws at parties.