Vasantha Neer (Tamil Nadu)

Ingredients:

1 tender coconut water
1-2 tbsps tender meat of coconut
1 tbsp lemon juice
2 tsps honey
mint or tulsi leaves for garnish

Method:

Break the coconut and strain coconut water into a vessel. Use a
spoon to scrap the tender coconut meat and mash it lightly and add
to the strained coconut water.
Add lemon juice and honey, combine well. Garnish with a sprig of
mint or tulsi leaves and serve at room temp or chilled.

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Posted by on Apr 24 2010 Filed under Summer Coolers. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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