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Ingredients

• 1 large lemon (or 2 limes), juiced
• 3 tbsp Sugar
• ¼ tsp Black salt (kala namak)
• ½ tsp roasted ground cumin
• 500 ml cold water (or sparkling water)
• 6 mint leaves (optional)
• Ice

Method

1. Stir the sugar into the lemon juice in a jug until it dissolves; a splash of the water helps.
2. Add the black salt, roasted cumin and the rest of the water and stir well.
3. Taste: it should be sweet, sour and a little salty all at once. Adjust with more sugar, lemon or salt.
4. Pour over ice and garnish with torn mint leaves.

Tips

• To roast cumin, toast the seeds in a dry pan over medium heat for 1–2 min until fragrant, then grind.
• Black salt (kala namak) has an eggy, sulphur smell that is part of the flavour; use a pinch of ordinary salt if you have none.

Sources

Written in our own words after cross-checking these recipes:

Indian Veggie Delight Dassana’s Veg Recipes