TULSI ADRAK JOSHANDA

By Chef Shyam Longani – Executive Chef, Taj Exotica Resort & Spa, Goa

INGREDIENTS

• Tulsi leaves                                                                  8-10 nos
• Ginger (crushed)                                                         2 tbsp
• Honey                                                                          3 tbsp
• Turmeric Powder                                                        1 tsp
• Cinnamon (medium size)                                           1 stick
• Peppercorns (crushed)                                               6-8 nos
• Green Tea Leaves                                                        ½ tsp
• Lemon Juice                                                                2 tbsp
• Gooseberry Juice                                                        2 tbsp
• Water                                                                           1.25 ltrs

METHOD 

• Boil water in a sauce pan along with ginger, green tea, turmeric powder, peppercorns and cinnamon.
• Add honey, lemon juice and amla juice to the mix.
• Infuse Tulsi leaves and cover the pan for 20 minutes and allow the mix to cool.
• Strain the liquid through a fine strainer and serve the Joshanda hot with a lemon wedge inside the glass.
• You may also keep the mix in a bottle for next two days and serve it at room temperature.