Get rid of your regular lime soda and drinks made with sugary syrups. Expert chefs recommend trying out creative summer coolers made with fruits like phalsa, watermelon, and basil.

Chef Gautam Mehrishi, host of Living Foodz’s TV show Hello Summer, and Chef Swasti,’s Food Strategist, have compiled a selection of recipes for you to try.

Phalse Ka Shorba


Phalsa (Grewia Asiatica) 500 gm
Salt 1 tsp
Turmeric powder 1 tsp
Mustard oil 2½ tbsp
Cumin seeds 1½ tsp
Ginger powder 1½ tsp
Water As required
Olive oil 2 drops
Red chili half
Asafoetida 1 tsp
Crushed black pepper 1 tsp
Sugar 1½ tbsp
Thyme leaves As required
Basil leaves As required
Celery leaves As required
Boiled phalsa For garnish
Black pepper For garnish


Take 500g Grewia Asiatica and thoroughly wash it in water. Then put it in a pot with some salt and mix it up.

To make the stock, combine the turmeric powder, mustard oil, cumin seeds, and ginger powder in a large mixing bowl. Allow the berries to soften in the pot as needed, and add water as needed. Continue to combine on high heat for another 8-10 minutes. Place a sieve over a large bowl.

Watermelon Basil Cooler


Watermelon chunks 4 cups
Small basil leaves 2-3
Club soda 2 cups
Lemon juice 3 tbsp
Handful of crushed ice

Add the berries from the pan and mash them after draining the water. Add the fruit pulp to the juice that has been drained and crush it again in the bowl. Return it to the strainer and crush it a little more.

Add olive oil, red chilies, cumin seeds, asafoetida, and crushed black pepper to a heated saucepan and roast well. Then whisk in the drained berries puree, ginger powder, water if needed, sugar, thyme, basil, and celery leaves, and cook thoroughly.

Take two glasses and fill them with cooked berries for presentation. 3 to 4 drops mustard oil and a pinch of sugar Pour the shorba mixture into a glass from the pot. Serve with a dash of black pepper powder.

Hare Pyaaz Ka Khaas Sharbat


Chopped green onion 2-3 cup
Crushed ice cubes 8 cubes
Jaggery 2 tbsp
Vanilla sugar 3-4 tbsp
Vanilla extract 1½ -2 tbsp
Black salt to taste
Tamarind puree 1 tbsp
Peeled oranges 2
Amaranth leaves 5-6
Fresh bread slices 1-2
Chopped rhubarb 1 ½ tbsp
Orange slices 4-5
Finely chopped lemon 1-2 slices
Vanilla sugar ½ tsp
Lemon slices For garnish
Mint leaves For garnish


In a food processor, puree the watermelon chunks, lemon juice, and basil leaves until smooth.

Fill a mason jar jug halfway with water. Mix in the club soda thoroughly. Pour in the crushed ice. Serve with a large basil leaf and a lime slice for garnish.


Cherry tomatoes halved 200g
Bocconcini, cut into small pieces 100g
Fresh basil 30g
Extra virgin olive oil 3-4 tsp
Arqa Summer Lime Dressing 8-10 gm
Sea salt to taste
Toothpicks/satay sticks


Add chopped spring onion and crushed ice cubes to a blender jar and process until smooth. Combine jaggery, vanilla sugar, vanilla extract, black salt, and tamarind puree in a mixing dish. Mix in the peeled orange segments, amaranth leaves, and bread pieces, as well as the remaining orange pulp.

Then, in a blender jar, combine the finely chopped rhubarb and pour the contents from the bowl into the blender. Blend everything together until you get a smooth paste.

For the purpose of presentation:

Orange slices, rhubarb, black salt to taste, sliced lemon, vanilla sugar, and crushed ice cubes should all be placed in a glass. Remove the onion paste from the blender and pour it into the glass. Rhubarb, vanilla sugar, a lemon slice, and mint leaves for garnish.

Caprese Salad with Lime in the Summer

An Italian-style caprese salad is usually a hit, and it’s so simple to make. Simply arrange cool tomato slices and soft mozzarella between fresh basil leaves, drizzle with olive oil, and season with cracked pepper.


To make a smooth emulsion, combine extra virgin olive oil and arqa summer lime dressing. Thread half a cherry tomato, a small basil leaf, and a mozzarella ball onto toothpicks until you’ve used all of the ingredients.

Drizzle a large amount of dressing over the sticks, leaving the end clean. Season with salt and pepper to taste. Serve right away or chill for an hour before serving.