Cumin Spiced Blood Orange and Citrus Cooler
- Total Time: 20 minutes
- Yield: 3 1x
Description
Jal Jeera is a cooling summer drink from North India and usually a must in any decent Indian restaurant menu. Cumin is the star spice owing it the name Jal Jeera, “Cumin water”.
Ingredients
- 3 blood oranges
- 2 sweet navel oranges
- 5 clementines
- 1 lime or lemon
For every 1/2 cup of juice:
- 1 tbsp cumin for dry roasting
- 1 tsp black pepper, freshly ground
- 1/2 tsp black salt
- 1/4 tsp sea salt
- 1/4 tsp dried mint powder
- 1 tsp crushed jaggery /brown sugar
- 1 1/2 cups (360 ml) cool water or room temperature
- fresh mint for garnish
Instructions
- Extract juice from all the citrus fruits including the blood oranges in a citrus juicer or squeeze by hand. Makes about 1-1/2 cups juice. For the Jal jeera, I have used 1-1/2 cups water for every 1/2 cup juice.
- Roast the cumin seeds in a skillet until fragrant and crackling without burning. Grind to a powder in a mortar and pestle and keep aside.
- Mix 1-1/2 cups cold water to 1/2 cup juice. Sprinkle roasted and freshly ground cumin, freshly ground black pepper, sea salt, black salt, jaggery and dried mint crushed between your fingers and thumb.
- Taste and adjust spices, salt and jaggery as needed or add more juice or water to suit your taste. Jaggery neutralizes salty, sour and hot tastes, so adjust accordingly.
- Serve cold garnished with a sprig of fresh mint
Notes
- I have used the citrus fruits I had at hand.
- Any combination of citrus fruits should work excepting grapefruit which might need more jaggery to be added.
- Other spices like dry mango powder or a touch of red chilli powder can also be added.
- Cilantro can also be used as garnish.
- Brown sugar can be used as a substitute for Jaggery.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Drinks
- Cuisine: Indian
Nutrition
- Serving Size: 1 glass
- Calories: 80
If You Liked This Recipe, You’ll Love These
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- Blood Orange Punch
Frequently Asked Questions
What is Jal Jeera and how does this recipe relate to it?
The excerpt identifies this as a variation of Jal Jeera, a classic cooling summer drink from North India commonly found on Indian restaurant menus. Traditional Jal Jeera uses cumin, black salt, and mint; this recipe adapts that spice profile with blood orange, navel orange, and clementine juice as the citrus base.
What is black salt and jaggery, and can I substitute them?
Black salt (kala namak) is a pungent Indian mineral salt used here at ½ tsp per ½ cup of juice; sea salt is used as well. Jaggery is unrefined cane sugar — the notes confirm brown sugar works as a substitute. The article notes that jaggery “neutralizes salty, sour and hot tastes,” so adjust it to balance the spices to your preference.
Can I use different citrus fruits?
Yes — the notes say any combination of citrus should work, with one exception: grapefruit may need more jaggery added to compensate for its bitterness. 
Is it possible to replace with cumin powder? Of course it wont be as good I assume. Regards
Ann,
It is. Just toast it in a skillet before adding, will bring out more flavors.
Hope you do try..