Jal Jeera

• 2 tablespoons whole cumin seeds
• 4 teaspoons fresh cilantro leaves
• 2 teaspoons sugar
• 3/4 cup fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kala namak salt
• 4 cups cold water
• 1/2 lemon, cut into 4 wedges, for garnish
• 4 mint sprigs, for garnish

1. Preheat the oven to 450F.
2. Line a rimmed baking sheet with foil.
3. Pound the cumin in a mortar and pestle until cracked, then spread on the prepared baking sheet.
4. Roast for 3 to 5 minutes, until fragrant and lightly toasted, being careful not to burn.
5. Add the cilantro, sugar, and mint to the mortar and crush with the pestle into a paste.
6. Combine the paste with the toasted cumin, lemon juice, and kala namak in a large jar (at least 1 1/2 quarts) and mix thoroughly.
7. Add the water and some ice; seal the jar and shake vigorously.
8. Pour ice and all into 4 tall glasses, garnish with lemon wedges and mint sprigs, and serve.

cumin seeds, fresh cilantro, sugar, fresh mint, lemon juice, kala namak salt, cold water, lemon, mint sprigs

Taken from www.epicurious.com/recipes/food/views/jal-jeera-382480 (may not work)