Recipes

• ½ cup freshly squeezed lemon or lime juice
• 4 cups water
• 5 tbs sugar
• ¾ tsp black salt
• ½ tsp roasted cumin powder  (roast in oven on 150-160c until aromatic for greater depth of flavour)
• ¼ tsp salt
• ¼ tsp amchur (mango powder)
• ⅛ teaspoon black pepper

* If using cumin seeds instead of powder, heat a skillet over low heat and dry roast the cumin seeds for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth.