• 4 tbsp lemon juice
• 2 tbsp sugar
• ½ tsp kala namak
• Salt to taste
• ½ teaspoon roasted cumin powder
• ¼ teaspoon Black pepper powder
• 4 cups chilled water
• ½ cup dried cranberries
• ½ inch Ginger
• 8-10 fresh mint leaves
To make the cranberry puree, blend the dried cranberries, ginger, and mint with 3 tbsp of cold water and to form a paste.
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.
About Saransh Goila:
Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.