These recipes will help you stay hydrated in Ramadan

The holy month of Ramadan is upon us, and while one group of people gets hangry and another craves caffeine, one just really misses drinking water because of the dehydration. But this can be addressed easily if one starts using the recipes of the following drinks in their Sehri and Aftaar.

Here are four recipes that can go a long way ensuring you are hydrated throughout Ramadan:

Pink Lemonade

This Pink Lemonade is a perfect Iftari drink that tastes refreshing. This lemonade can reinstate your energy and will instantly revive if you have it at Iftar. We all have tried the regular lemonade but making it a little differently sometimes will only make the Iftaris more interesting and worthwhile.

Just mix all ingredients and serve chill.

Almond Sherbet or Badaam Sherbat

Both almonds and cardamom help with dehydration and this drink which has been passed onto generations can be easily made at home.

Soak the almonds, peel the skin off them, and blend them in a glass of water. Then make sugar syrup by combining 600g of sugar in two cups of water by heating them together. Once the mixture thickens, add the blended almonds and some green cardamoms. Once ready, chill and store in refrigerator. Mix the mixture in cold water and serve accordingly.

Good ol’ lemonade

Perfect for iftaari, the good old lemonade just requires lemons, sugar and water!

Squeeze the lemons and make some sugar syrup separately. Mix all of them together, add your ice and it is ready to be served.

After a long roza, a lemonade can really freshen spirits needed to count the blessings of Ramadan.

Imlee Sherbet

Tamarind or imlee is just not for chutneys rather the drink made from imlee can be very refreshing anf hydrating.

For this you need1 tablespoon tamarind (Imli) or a large ball-sized portion, ½ cup jaggery (gurh) or sugar, 1 teaspoon roasted cumin (zeera) powder, 1 teaspoon black salt, 2–3 glasses of water, 1 cup ice cubes, 2 green chilies, finely chopped and ½ tablespoon fresh coriander, chopped.

To prepare, start by washing the tamarind and soaking it in water for about 30 minutes. Once softened, mash it thoroughly with your hands and strain to extract the pulp, repeating the process with some additional water to ensure maximum extraction. In a container, mix the extracted tamarind pulp with water, jaggery (or sugar), roasted cumin powder, and black salt, stirring well until the sugar dissolves completely. Add the chopped green chilies and fresh coriander for extra flavor. Before serving, place ice cubes in tall glasses, pour in the prepared sharbet.

This drink is so beneficial that its regular consumption helps prevent dehydration, making it a perfect drink for Ramadan.