Nimbu Pani with Black Salt and Roasted Cumin

What you need

• 1 l (4 cups) water, cold
• 70 ml (1/3 cup) lemon juice, fresh, from about 3 lemons or limes
• 50 g (1/4 cup) sugar
• 1/2 tsp kala namak, black salt
• 1/2 tsp ground cumin, roasted
• 1 pinch black pepper, freshly ground
• 1 handful mint leaves

Method

Restated from the original video

1. 1

   Pour the cold water into a large jug and stir in the sugar until it dissolves.

2. 2

   Add the lemon juice, kala namak, cumin and black pepper. Stir well.

3. 3

   Taste and adjust. It should be sharp, lightly sweet and savory; add more sugar, lemon juice or kala namak as needed.

4. 4

   Fill four glasses with ice and pour the nimbu pani over it.

5. 5

   Clap the mint leaves between your palms to release their scent and float them on top. Serve right away.

Imported from blendwithspices.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.