Ingredients
1/2 tsp cumin seeds
1/2 tsp kala namak
1/4 tsp chaat masala
1/2 cup/120 ml fresh lemon juice
3 Tbsp grated fresh ginger
1/4 cup/50 g/60 ml sugar, honey, agave, maple syrup, or molasses
4 cups/945 ml chilled water
8 to 10 fresh mint leaves
2 large lemons, thinly sliced, seeds discarded
ice cubes to serve
extra toasted cumin seeds to garnish (optional)
Instructions
- Toast the cumin seeds in a small dry skillet over medium-high heat until fragrant and brown, 30 to 45 seconds. Remove from heat and transfer to a mortar and pestle; leave to cool to room temperature, and then pound to make a powder. Add the toasted cumin seeds, kala namak, and chaat masala to a large pitcher.
- Add the lemon juice, ginger, sugar, and water.
- Stack the mint leaves and slice them into thin strips with a sharp knife. Add the mint to the pitcher. Stir to combine, taste, and adjust sweetness as needed. Add the lemon slices. Serve chilled over ice. This drink can be made at least 2 hours in advance. You can garnish the drink with a tiny pinch of toasted cumin seeds. Leftovers can be stored in an airtight container in the refrigerator, but the mint leaves should be removed as they will turn black over time. Add fresh mint leaves before serving.
Notes
- Limes are also fantastic here (the traditional ingredient used in India).
- I’ve listed all the different sweeteners in the recipe; use what you prefer and adjust the amount according to your taste.
- Toast the cumin seeds for the garnish, just like in step 1 of this recipe. It is optional.
