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4 cups water2 tablespoons jaggery1 teaspoon ginger powder40 grams tamarind paste - 2 tablespoon2 tablespoon kishida yuzu syrup or lemon or lime juicemint leaves to garnish
1. Brint the water to a boil in a small pan2. Remove the pan from heat 3. Add the jaggery, ginger and tamarind and whisk well4. Cool for ten minutes 5. Strain through a fine filter like a coffee filter6. Add yuzu juice7. Chill in a refridgerator until coldServed cold with mint leaves