Saunf ka Sherbat, Basil Iced Tea – Refreshes and revitalises with every sip.

SAUNF KA SHERBAT

Components

1/2 cup fennel seeds (saunf).
2 green cardamoms.
2 cloves.
6- 8 black peppercorns.
1/2 inch cinnamon stick.
1 tbsp poppy seeds (khas khas).
1 tablespoon cumin seeds.
10-15 fresh mint leaves.
2 tbsps sugar.
1/2 tsp black salt.
1/2 tsp salt.
Ice cubes as required.

Technique.

1. Dry roast fennel seeds, green cardamoms, cloves, black peppercorns, cinnamon stick, poppy seeds and mint leaves in a non-stick pan till fragrant. Transfer in a bowl and permit to cool.
2. Dry roast the mint leaves in the same pan on low heat for 1-2 minutes. Transfer into the exact same bowl and allow to cool.
3. Add sugar, black salt and salt and mix till well integrated. Put this mix into a mixer container and blend to a fine powder.
4. To serve, add 1-2 tbsps of the mixed powder in serving glasses. Include ice cubes and pour adequate water. Mix and serve right away.

BASIL ICED TEA.

Ingredients.

5-6 fresh basil leaves + to serve.
1 1/2 tsps tea leaves.
4 tablespoons castor sugar.
1-2 tablespoons lemon juice.
1 lemon.
Ice cubes as needed.

Technique.

1. Heat water in a deep pan. Include castor sugar and let it melt.
2. Include tea leaves and let it come to a boil. Strain the mix into a big container. Include lemon juice and tear a couple of basil leaves and include into the tea. Mix well and set aside to cool.
3. Cut the lemon into medium pieces.
4. To serve, add a couple of basil leaves into serving glasses. Include a couple of lemon pieces. Include ice, include a couple of lemon slices and a couple of basil leaves. Include a few more ice cubes and strain the prepared iced tea into it. Serve immediately.

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