Let's make a delicious and nutritious juice from Seeni Kekiri and Heen Naran.

As always, I wish all my dear Hive friends a pleasant evening! How are you? I hope you're all doing well. Today, I’m excited to share the recipe for a refreshing and nutritious drink I made this morning. I prepared a flavorful drink by combining seeni kakiri and heen naran. Both fruits are rich in Vitamin C and other nutrients. Although I’m not familiar with their botanical names, these are very popular fruits in Sri Lanka.

This is my first time making this drink by mixing seeni kakiri juice with heen naran. While I often make juice from seeni kakiri, adding lime was a new twist, and it turned out wonderfully flavorful. The aroma from the combination adds an extra layer of refreshment. Not only does this drink taste delicious, but it also brings several health benefits. Let’s look at how to prepare it!

Required Ingredients..

🍀 1 Ripe small seeni kakiri fruits .
🍀 3 heen naran fruits .
🍀 2 tablespoon of sugar.
🍀 ice cubes.
🍀 some water.

Method of making.....

First, take a ripe seeni kakiri, wash it thoroughly, and peel off the outer skin. Then, cut it in half and remove the seeds. After that, slice the kakiriinto small pieces. Squeeze the lemon juice separately and set it aside.

Next, take a blender and add the kakiri pieces, about 10 ice cubes, and the desired amount of sugar into the blending cup. Blend everything well until smooth.

Next, add the lime (lemon) juice and the desired amount of water to the blender. Blend it again until everything is well mix it.

Finally, pour the juice into glasses and enjoy your refreshing drink.

So, this drink was incredibly easy to make and turned out absolutely delicious! I’m thrilled to share yet another refreshing recipe on this amazing platform. This recipe serves about three people, and since I added ice cubes, there was no need to chill it separately—perfect to enjoy right away. I’ll be back soon with another tasty drink recipe to share with you all!

Thank you reading
Have A nice day.
Best Regards,

Samadi Madushanki .