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”.
- 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 cool water or room temperature
- fresh mint for garnish
- 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
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