- 1Stir the jaljeera powder and lemon juice into the cold water until no lumps are left.
- 2Pour over ice and mint in two glasses.
- 3Tip a cup of pearls into each glass, then scatter the boondi on top just before serving.
Jaljeera is tangy, salty and full of cumin. Lemon pearls put a sweet-sharp burst under all that spice, and the boondi still floats on top.
What you need
- Lemon pearls2 cups
- Jaljeera powder2 tsp
- Chilled water400 ml
- Lemon juice1 tbsp
- Mint leavesa few
- Salted boondi2 tbsp
- Icea handful
Boondi goes on at the very end, or it goes soft.
You'll need
- 2 cups of LemonA pack of 3 covers it, with some left for tomorrow.Notify me when orders open
Batch one in development · join the launch list.
One cup is one serving, so this recipe counts pearls by the cup rather than in grams. Nothing on this page is a claim about what the pearls do.
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