Fresher

It's fresh, pulpy and healthy!

Wishing everyone a blessed Ramadan

May our Country be blessed with peace, unity, and Harmony. Happy Pakistan Resolution Day!

Summer is here, and so is the time for a chilled bottle of juice!

The pulpiest juice!

We stand for a safe and free Kashmir

Happy New Year! 🎊

Looks like the heat is here to stay, feel cooler with Fresher

Stay healthy, stay fresh

Fresh and pulpy fruit juice!

Add a glass of juice to your daily routine!

Happy Independence day to all Pakistanis

We hope this year brings the country peace, strength and unity

Freshest and the pulpiest

Ingredients

1 package (9 ounces) yellow cake mix
1 can (20 ounces) pineapple tidbits, drained
2 medium firm bananas, sliced
2 medium peach or nectarines, peeled and sliced
2 cups sliced fresh strawberries, divided
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1 tablespoon sugar
1/2 cup fresh blueberries
2 kiwifruit, peeled and sliced

Directions
Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.
In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
In a 3-qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

The pulpiest and the freshest!

Health packed in a bottle

Fresher than you think

Eat healthy!

Stay fresh and healthy

The 9 healthiest types of juices
https://www.healthline.com/nutrition/healthiest-juice #3.-Beet

Ingredients
1l pear juice
1 vanilla pod
1 tbsp caster sugar
4 cardamom pods
few slices root ginger
25ml raw apple cider vinegar
½ tsp rosewater
250ml sparkling water
ice
For the garnish
rosemary sprigs
thyme , leaves picked
sliced red pear
handful frozen redcurrants

STEP 1
Pour the pear juice into a large pan. Add the vanilla pod, golden caster sugar, cardamom pods and root ginger, then bring to a simmer. Leave to cool completely, then strain into a punch bowl or jug.

STEP 2
Add the raw apple cider vinegar, rosewater and sparkling water. Garnish with rosemary sprigs, thyme, sliced red pear and a handful of frozen redcurrants. Add ice and serve.

Fruits help you maintain a healthy lifestyle!

May Allah shower his blessings upon you and your family
Eid Mubarak 🌙

Apples can save you from lots of diseases

Eat healthy!

30 Ramadan Iftar Sharbat Ideas

https://tastedrecipes.com/ramadan-sharbat-ideas/

Ingredients

Deselect All

1/2 pound (2 sticks) unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract
For the glaze:

2 cups confectioners' sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

The pulpiest juice!

Wishing everyone a happy, safe and blessed Ramadan

Ingredients

100g cranberry
100ml/3½fl oz cranberry juice
500ml orange juice
juice of 1 lime
thin wedges of lime
thin wedges of orange
mint sprigs
600ml apple juice

Method
STEP 1
Put the cranberries into a medium size freezer container, cover with water (by about 2.5cm), freeze until solid.

STEP 2
Mix the cranberry juice in a large jug (about 1.5 litre) with the orange and lime juices.

STEP 3
To serve, smash the sheet of frozen cranberries into shards and put in the bottom of eight highball glasses. Put a wedge of lime and orange and a mint sprig in each glass, then pour in the mixed fruit juices

A day that marked history

The pulpiest fruit juice!

1- Add 3 cups milk to a heavy bottom pan on medium high heat.

2- Once it has heated up a little, take out 3 tablespoons milk from the pan into a small bowl.

3- Add in 3 tablespoons custard powder to that milk and mix well. There should be no lumps. Set it aside.

4- Stir the milk in the pan in between and let it heat and come to a gentle boil. Then lower the heat, add sugar and mix until combined.

5- Start adding the custard mix.

6- Add little at a time and mix after each addition. Whisk continuously. Cook for 2 to 3 minutes until the custard thickens. Remove pan from heat and let it cool down a bit. At this point you can also add rose water and cardamom powder (if using).

Then cover and place in the refrigerator to chill.

7- At the same time, chop all fruits that you are using for the custard and refrigerate.

8- Once chilled, transfer custard to serving bowl and mix in the fruits.

Cover and refrigerate the custard for 1 to 2 hours after mixing in the fruits for the flavors to develop. Then garnish with pomegranate arils and serve fruits custard in bowls!

Fresher than you think

Fresh and healthy fruit juices!

Fresh and healthy fruit juice!

Eat healthy, stay healthy

We stand with Kashmir