Back to recipe

Shikanjvi (Pakistani Lemon Drink with Roasted Cumin, Mint and Black Salt)

A cooling, tangy-sweet lemonade spiced with roasted cumin, black salt and fresh mint. It takes ten minutes to make and is the drink to reach for on a hot afternoon or at iftar.

Prep 10 minCook 5 minTotal 15 minServes 4

Ingredients

  • ½ cup sugar
  • ½ cup water, for the syrup
  • 1 tsp cumin seeds (zeera)
  • ¾ cup fresh lemon juice, strained (about 5 to 6 lemons)
  • ½ tsp black salt (kala namak)
  • ¼ tsp fine salt, or to taste
  • ½ tsp black pepper, freshly ground
  • 20 fresh mint leaves, plus 4 small sprigs for serving
  • 3 cups cold water, to dilute
  • 1 cup ice cubes, for serving
  • 4 thin lemon slices, for the glasses

Instructions

  1. Toast the cumin seeds in a dry frying pan over medium-low heat for 1 to 2 minutes, shaking the pan, until they smell nutty and darken slightly. Tip onto a plate to cool, then crush to a coarse powder with a mortar or the back of a spoon.
  2. Put the sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar dissolves completely and the syrup turns clear, about 3 minutes. Do not let it boil hard. Remove from the heat and let it cool for 10 minutes.
  3. Roughly tear the mint leaves and put them in a large jug. Add the crushed cumin, black salt, fine salt and pepper, then press the mint gently with a muddler or wooden spoon for 20 seconds to release the oil. Do not crush it to a paste.
  4. Pour the cooled syrup and the strained lemon juice into the jug and stir well.
  5. Add 3 cups cold water and stir. Taste and adjust: add a little more sugar if too sharp, a pinch of salt if flat, or a splash of water if too strong.
  6. Chill in the fridge for 15 minutes if you have time so the flavours settle. Strain through a fine sieve if you prefer a clear drink, or leave the mint and spice in for a more rustic look.
  7. Fill four tall glasses with ice and a lemon slice. Pour the shikanjvi over, stir once, and top each with a mint sprig. Serve straight away.

Tips

  • Strain the lemon juice well and do not squeeze the peel hard, as the pith adds bitterness.
  • Cool the syrup before adding lemon juice; hot syrup dulls the fresh lemon flavour.
  • Toast the cumin only until fragrant. Dark, scorched cumin will taste bitter in the drink.
  • Black salt gives the classic savoury edge. Add it gradually, since its sulphur note is strong.
recipenkitchen.com/recipes/shikanjvi-pakistani-lemon-drink-with-roasted-cumin-mint-and-black-salt · RecipenKitchen