Mint Lemon Squash
Mint Leaves- 100 gm
Lemon Juice - of 3 medium lemons
Sugar - 200 gm
Water - 250 ml
Black Salt - 1/4 tsp
Roasted Cumin Seeds Powder - 1/2 tsp
Boil sugar and water on the high flame to make sugar syrup.
Make a fine paste of mint leaves using lemon juice.
Switch of the flame and add the paste
Add black salt and roasted cumin powder.
Let it cool.
Sieve it using tea sieve.
Keep in airtight bottle.
Keep it inside refrigerator.
To serve it, fill 1/4th portion of glass with squash and add ice and water.