Eons just slipped by since I wrote something here. And I
missed it dearly..
It is one time that is destined for me; the romance of
sitting with a hot cuppa, penning down the exploits of my findings in the
kitchen. But the busy me, just had no time to do so... Hoping against hope
that it is the last time I go on such a long hiatus! Thanks a ton for the
continued support, couldn’t have done without this encouragement...
Now to the delish Nimbu-colada pops!!! Yes, I am aware that
the summer has passed. But another rather hot season is right around the
corner. And I just want to imagine myself, sitting prettily in a new silk
saree, amidst a hot smoky Durga Puja Pandal, dreaming about having these...
I gave the classic pinna-colada
cocktail a much needed Indian twist by substituting pineapple juice with
homemade ‘nimbu-paani (hence the
name!!! @#%$@)’ Not only did this save me the hassle of juicing this difficult
fruit, but also kept me away from its synthetic/canned versions. This refresher is a
perfect appetizer to be served to guests who walk in for a lazy Sunday brunch.
Now to the simple recipe:
Ingredients:
200ml Fresh Nimbu Paani
80 ml Coconut cream
80ml Malibu Rum
½ fresh Lemon zested and squeezed
Method:
Whisk all
the ingredients together, adding the alcohol the last.
Pour into
moulds and freeze overnight.
Unmould
carefully, without letting them wait around for too long. The alcohol content
will make the pops melt quite fast. Enjoy these with some crispy masala nuts on
the side!!
Cheers!!
