Chef Kunal Kapur shares this cool recipe on these super hot days.
Let’s check out the recipe:
Freezing time – 4 hours
Ingredients
Mango juice – 3 cups
Roasted cumin – 1 tsp
Salt – a pinch
Ginger chopped – 1 tsp
Basil – few leaves
Lemon — 2 nos
Khus syrup – 2 tbsp
Mint leaves – for garnish
See Recipe:
https://www.instagram.com/reel/CdnzvHll5op/?utm_source=ig_web_copy_link
Method
Place all the ingredients in a mixer grinder jar and blend it. Remove and pour in an ice cube tray. Keep in deep freezer till it is completely frozen. Remove from the freezer and take out the frozen juice cubes and add it straight to the blender jar. Immediately using the pulse option blend it until it crushes into finer ice crystals. Remove the lid and using a large spoon scoop out the granita into a chilled ice cream glass. Drizzle Khus syrup and garnish with mint leaf. Serve immediately.
(Recipe By Chef Kunal Kapur)
