Directions

To make the cranberry puree, blend the dried cranberries, ginger, and mint with 3 tbsp of cold water and to form a paste.

Making Shikanji
To make the shikanji, start by adding lemon juice, sugar, kala namak, salt, roasted cumin powder, and black pepper powder to a bowl. Stir all ingredients until sugar dissolves.
Add the cranberry puree to bowl.
Next, add the 2 glasses of water and stir mixture. Pour into glasses, add ice cubes, and serve.