Flavored Buttermilk, a refreshing summercooler

Here is a simple recipe for a refreshing summercooler made with skimmed buttermilk. Grand-mom had a special wooden buttermilk churner that she used to separate butter and buttermilk from fresh home-made curd. She always had a fresh batch of this flavored buttermilk to drink post-lunch and also serve to guests.Grand-mom was hospitality personified.
 I got one wooden buttermilk churner from India but I hardly used it so I passed it on to mom.I just use store-bought skimmed buttermilk to make this easy breezy summer cooler.
How do you like dry flowers as props? I got 2 dozen long-stemmed roses from hubby for this Mother's Day. For sentimental reasons,  I want to keep these (dry) flowers as long as possible as it is a rarity that I get flowers from him. I love the way the pictures have turned out.

My "Mother's Day" Rose Bouquet:

Ingredients:

• 2 Cups Cultured Fat-free Buttermilk
• 1-1/2 Cups Water
• 1/2 Small Carrot
• 1/2 Small Seedless Cucumber
• A piece of Raw Mango
• 2 Green Chilies
• A handful of Cilantro
• 4-5 Curry Leaves
• A small piece Fresh Ginger
• Salt as needed

Procedure:

• Whisk the buttermilk, water and salt.

• Finely chop the green chilies and remove seeds. Also finely chop the curry leaves, cilantro, cucumber. Grate the carrot, mango and ginger. Add all these chopped and grated ingredients to the diluted buttermilk. Store in the refrigerator for a couple of hours. 

• Serve chilled.

Enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16