Serves: 2
Total Calories: 67
1. Prepare the masala. Then, in a blender, blend together both the juices, yogurt, ginger, mint leaves, chaat masala, and black salt until smooth and frothy.
2. Put crushed ice in 2 glasses, pour the drink into each glass, and garnish with the mint sprigs.
VARIATION: This recipe can also be made as a smoothie, with chopped mixed fruits, berries, boiled beets, and other vegetables. I often throw in some sprouted beans for texture and added health benefits.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Pomegranate Juice recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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