A shimmering Emerald Green Non Alcholic Mocktail that consists of ingredients that are a natural body coolant. And after looking at the color aptly named the drink as “The Green Goddess Mocktail”. I adapted this recipe from Shatbhi Basu’s Blue Breeze as a part of the contest hosted by Indian Food Bloggers meet that I attended previously this month.
I’m so glad that I was a able to get hold of a bottle of this awesome natural syrup as its very difficult to get here. And I’m so glad that I was able to mix it with another ingredient that was an impulse purchase once again by the Hubby.
I have used Khus syrup here and for South Indian people who may wonder about what that is, its nothing but “Vetiver” syrup. “Vetiver” is a grass that is widely grown across India. It is available in many “Naatu Marundhu Kadai”, shops that sell traditional country medicines.
During the older times, the Vetiver is soaked in water overnight and that water is used for taking bath in the early morning especially in Summer. It is believed to cool down the body and also prevent from prickly pears on your body. Even drinking water is prepared that way and was drank all through the day.
It gives the water a woody taste and is used for making sherbets. My grandfather did exactly that during summer. You can take the syrup mixed with either warm or cold milk before going to bed and is believed to give you peaceful sleep.
Is it Emerald Green or Jade Green? Do help me decide…. but whatever the color may be, you gotta agree that its a beauty in a glass.
- Khus Syrup – 30 ml
- Lime juice Cordial – 3 tsp
- Sparkling Himalayan – As required
- Lemon wedges – to serve
- Thai Basil leaves – 3 (optional)
- Ice Cubes – to serve
- Take a tall glass and fill it to the brim with ice cubes.
- Slightly crush the Thai basil leaves and a lemon wedge and add it to the glass.
- Add the lime juice cordial, sparkling Himalayan water.
- Finally top it up with khus syrup
- Using a stirrer, mix gently and serve immediately.
Please avoid adding club soda.
You can also add the syrup to cold milk and serve as you would do for Rose milk.