Recipe
Why make it
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.
Serves 4
+ 3 more in the full recipe
Step 1 of 7
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…
Step 2 of 7
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 minu…
Step 3 of 7
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…
Step 4 of 7
Pour the cooled syrup and the strained lemon juice into the jug and stir well.
Step 5 of 7
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.
The last 2 steps are in the full recipe.
Cook’s tip
Strain the lemon juice well and do not squeeze the peel hard, as the pith adds bitterness.
Ready to cook?
Exact amounts, every step, timings and tips, free on RecipenKitchen.