Ultimate Summer Drink: Gond Katira, Tukh Malanga and Mint Sharbat recipe

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Ingredients

• 2 tbsp gond katira, soaked 6 to 8 hours in 1 1/2 cups water
• 2 tbsp tukh malanga (sabja seeds)
• 1 cup fresh mint leaves, packed
• 4 tbsp sugar, or to taste
• 3 tbsp lemon juice, about 1 1/2 lemons
• 1 litre cold water, about 4 cups
• 1/4 tsp black salt (kala namak)
• Ice cubes, to serve
• Lemon slices and mint sprigs, to garnish

Method

1. Soak the gond katira in water for 6 to 8 hours until it forms soft, clear jelly. Rinse once and drain.
2. Soak the tukh malanga in 1 cup water for 15 to 20 minutes until the seeds swell and look glossy.
3. Blend the mint, sugar, lemon juice, black salt and 1 cup of the cold water for 30 seconds until smooth.
4. Strain into a large jug, pressing the pulp. Add the remaining cold water and stir until the sugar dissolves.
5. Taste and adjust the sugar and lemon.
6. Put 2 tbsp of gond katira and 1 tbsp of tukh malanga in each glass and add ice.
7. Pour in the minty sharbat, stir, garnish with lemon and mint and serve cold.

Watch the video on YouTube