Prep5 min
Cook0 min
Active5 min
Serves1
Difficultyeasy
Allergens in Amla Shot: none of the ten listed below.
Ingredients
Quantities for 1.
- 4 fresh, deseeded Amlafrozen amla works; bottled juice is a different drink
- ½, juiced Lemon
- 1 tsp Honeyleave it out and it is vegan, and considerably harder workoptional
- a pinch Black Saltoptional
Cookware
blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Method
- Deseed the amla and chop it roughly. The flesh browns within minutes, so work quickly.
- Blend with 60ml water until no lumps remain.
- Strain through a fine sieve, pressing the pulp against it. Stir in the lemon juice, honey and black salt.
- Drink at once. Amla oxidises fast and turns dull and flat within the hour.
Storage
Made to order. It will hold four hours refrigerated, losing sharpness and colour as it goes.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Wellness recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.