Wash and soak lemons into water for 30 minutes. Then cut into halves and squeeze them and collect juice into a bowl. Measure lemon juice with measuring glass. Take sugar double than lemon juice. If the juice is 250 ml, take 500-600 g sugar.
Wash and grind mint leaves with ginger and some lemon juice and make puree.
First prepare chasni. In a pan take sugar and add water only that soaks sugar. Put it on flame. Stir in between. Cook till sugar melts and it comes to boil. Add 1-2 tablespoon lemon juice and remove spum floating over chasni if any. Boil for 2-3 minutes. Then off the flame. Chasni is ready.
Cool down at room temperature. Then add lemon juice and mint ginger puree. Mix well. Then strain the mixture to remove seeds.
Lemon mint sharbat is ready. Fill bottle with sharbat. We can store in the fridge for a long period of time. At the time of serving pour 2-3 part of sharbat and 7 part of chilled water into glass. Mix it. Add black salt and ice if you like. Enjoy in summer. It is healthy too.
