Browse recipes

Green mango simmered soft, pulped, and spiced with cumin and black salt into a pale, tart-savory cooler. Drunk across North India specifically to survive the summer.

A fierce, unfermented ginger beer: fresh ginger blended, steeped and strained into a syrup, then topped with soda water. All of the heat, none of the waiting.

Boricha: roasted barley simmered into a nutty, toasty, faintly sweet brown tea, drunk cold all summer instead of water. No sugar at all.

Bruised lemongrass and ginger simmered into a fragrant, faintly citrus syrup, then chilled and lengthened with lime. Clean and grassy rather than sweet.

Watermelon and mango cut small and salted early so they give up their water in a colander rather than in the bowl, then tossed with red onion, chili, lime and cilantro. Sweet, sharp and hot at once, and it stays a salsa instead of collapsing into juice.

Hibiscus steeped with ginger, clove and orange peel. The Caribbean Christmas drink, deep red and warmly spiced rather than simply tart.