Cucumber Mint Lemonade (Shikanji-Style)
Cool cucumber and fresh mint with lemon, kala namak, and roasted cumin. Jug-style Indian summer drink, strained or rustic, no cooking.
Ingredients
For the drink
- 200 g English cucumber peel if bitter; washed
- 15 to 20 fresh mint leaves plus sprigs to serve
- 4 to 5 tbsp fresh lemon or lime juice about 2 large lemons; plus wheels to serve
- 3 to 4 tbsp granulated sugar or jaggery dissolved in 2 tbsp hot water, cooled; or to taste
- 1/4 tsp kala namak black salt; plus pinch to finish
- 1/2 tsp roasted cumin powder bhuna jeera; or to taste
- 1/8 tsp black pepper optional
- Pinch chaat masala, optional
- 3 1/2 to 4 cups cold water
- Ice, for serving
- 1/2 inch fresh ginger grated and squeezed for juice, optional
Instructions
Strained jug method (Option A)
- Rough-chop cucumber. Blend with 1 cup cold water until smooth; strain into a jug, pressing gently.
- Add mint; muddle lightly. Stir in lemon juice, sugar or cooled jaggery syrup, kala namak, roasted cumin, optional pepper and chaat masala, and remaining cold water.
- Chill 20 to 30 minutes. Adjust lemon, salt, and sweet to taste. Serve over ice with lemon wheels and mint sprigs.
Rustic pitcher method (Option B)
- Dice cucumber small. Muddle with mint in a jug until juicy and fragrant.
- Add lemon juice, sugar, spices, and water; stir until sugar dissolves. Chill briefly, serve over ice with cucumber in the glass if desired.
Notes
- Cucumber dilutes acid as it sits; taste again after chilling and add lemon or a pinch of salt if needed.
- Dissolve jaggery in a little hot water first; cool before adding so it integrates quickly.
- Best the day it is made; next day is fine but mint may darken; strain if preferred.
- Kid cup: pull aside before full kala namak, sweeten slightly, then add the tiniest pinch of salt for balance.
- Sparkling: fill glasses half with base, top with plain soda or sparkling water.
Tried this recipe?Let us know how it was!