Week 22 recipe- Kiwi cucumber mint mocktail

Kiwi is a good source of Vitamin E. Make this refreshing kiwi cucumber mint mocktail. This tasty cooler also contains mint and black salt giving it lovely flavor.

Servings 2           Prep Time 5 minutes      


1 Kiwi fruit pealed and sliced

1 small cucumber pealed and sliced

1 bunch, about 1 cup mint leaves

2 tablespoons honey vegans can use substitutes like sugar syrup or maple syrup

1 teaspoon, or according to taste black salt available in Asian stores

1 cup mixed fruit juice fresh or packaged

1 cup crushed ice

Servings: 2


Put all the ingredients in a blender (save few slices of kiwi, and some mint leaves for decoration), and blend till the mixture attains smooth consistency.

Taste and adjust the quantity of honey and back salt. I have kept the sweetness on the lower side. If you want it to be sweeter, add some more honey.

Strain the liquid using a strainer. Pour in glasses, and decorate using kiwi slice and mint leaves. Serve chilled.

Recipe Notes

Prepare and serve fresh mocktail. If you will store it for long, taste will change.

I have used mix fruit juice. You can substitute it with apple juice, or any other juice of your choice.

If black salt is not available, use common salt in its place.

Serve chilled.