Savory-Lemonade-1

Photo courtesy of Roshni Kavate

 

Panch phoron is a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal, which typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. This recipe is from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid.

1 cup lemon juice
2 cups water
2 teaspoons honey
1 teaspoon panch phoron
6 mint leaves

Combine all ingredients in a blender, saving a few small sprigs of mint as garnish. Serve chilled.