- 1Stir the lemon juice, sugar, cumin and black salt into the water until the sugar dissolves.
- 2Pour over ice.
- 3Tip in the pearls last.
Sweet, salty, a little cumin — shikanji is already perfect. The pearls are the one thing it never had.
What you need
- Lemon pearls1 cup
- Fresh lemon juice30 ml
- Sugar2 tsp
- Roasted cumin powdera pinch
- Black salta pinch
- Chilled water200 ml
You'll need
- 1 cup 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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45 more things to tip it into.