Put broken slices into an electric blender. Add all ingredients, except salt, pepper, mint.
When mixture is smooth and frothy, add 350 ml chilled water.
Pour out, through a non metallic strainer.
Remove pulpy residue, return juice to blender.
Add chopped mint, salt, pepper.
Run again for a few seconds.
When mint looks like fine shreds, and juice is frothy, stop.
Pour into tall chilled glasses, making sure froth is also distributed.
Serve chilled, garnished with wedge of pineapple, cherry or mint.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.