|Ginger lemon juice|
Lemon - 1
jaggery (Indian brown sugar) - 3/4 cup (as per taste)
coriander seed - handful
ginger - finger long
water - 5 cups
Warm 2 cups of water and dissolve the jaggery. No need to filter, as we will be serving the clear top layer only.
Peel the ginger and chop it.
Grind together whole coriander seeds and ginger using some water. Extract the juice from using a filter. Take out all the juice from coriander seed by filtering twice or thrice using 2 more cups of water.
Take this juice along with jaggery solution. Keep refrigerated or in room temperature up to 2 hours only (I prefer serving immediately in room temperature).
After 10 minutes we will see some sediments in the bottom....discard this bottom layer.
Before serving, squeeze the juice of one whole lemon mix well and adjust jaggery and lemon to taste.
Ginger lemon juice is ready!
Makes a refreshing drink during summer.