• 150 ml Rasna orange syrup
• 50 ml tomato juice or 6 tsp tomato ketchup
• 600 ml cold water
• ¼ tsp pepper powder
• ½ tsp cumin powder

Blend all the ingredients in a blender and pour equally into serving glasses.

Ice cream delight (serves 4)

• 4 cups vanilla ice cream
• 4 slices of bread or 4 tbsp of bread crumbs
• ½ cup chopped nuts of your choice
• 4-6 dates or figs
• 1 cup Rasna Shahi gulab syrup

Defrost the ice cream outside the fridge. Chop the bread and let it air dry for a few hours.
Stir gently everything in the melted ice cream with a spatula.
Let the pink swirl or ripple be visible. Pour in a glass bowl, cover and freeze.

Trifle pudding (serves 4)

• 4 cups cubed plain sponge cake
• 1 cup chopped canned or fresh fruits
• 1 cup prepared custard
• 1 cup whipped fresh cream
• 1 cup Rasna Mango syrup

Soak the cake in the syrup in a shallow dish.
Put one layer of half of the cake pieces in a transparent glass bowl. Pour half of the custard and layer half of the fruits and cream. Repeat layering with rest of the half ingredients. Garnish with slivered almonds or grated chocolate. Put in the fridge overnight or for few hours.

Mango Milk Shake (Serves 4)

• Rasna mango syrup 1 glass
• Milk 2 glasses
• Malai/cream 1 glass
• Powdered Cardamom ½ tsp

Pour all the ingredients in a shaker and shake for a few minutes. Serve cold with or without ice.