Summers have arrived with a bang in Karachi, and in this hot & humid weather just calls for a cool and refreshing drink to provide some comfort from the heat. One of my favorite beverages to drink from outside is Shikanjabeen, and my absolute favourite version of it is from Koel Cafe where its made in a slush form with mint & lemon and a little bit of black salt on top. Since I can’t go there all the time, I decided to try making it at home and the recipe turned out excellent – just the right amount of mint in an icy-cool slush format. Definitely something I will be making over the summers on a regular basis.
Shikanjabeen – Mint & Lemon Slush
Sugar Syrup – Boil 1 cup water with about 1/2 cup sugar till it dissolves, then let it cool
Ice-Cubes – 2 cups (crushed)
Cold Water – 1/2 cup
I put them in a clean plastic bag, and crush with a big spoon;
Lemon Juice – 3 big lemons or 4 small lemons
Mint – 1 bunch (about 8 to 10)
Salt – 1/4 tsp (or to taste)
Add ice-cubes, water, sugar syrup, lemon juice & salt in a blender. Blitz for a minute till the sugar is crushed and it becomes drink form. Add mint leaves and pulse it for a few seconds. Make sure that you pulse it so that the ice becomes slushy but don’t blitz it too much otherwise it will turn watery and the slush effect will disappear. Taste and adjust if required. I like it more minty and less sugary, so I add a few more mint leaves, but you can reduce based on personal preferences and also add a little bit more sugar.
For garnish, you can add a bit of mint leaves, or crushed black pepper or black salt.