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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.