firstly, in a mixer jar take 1 cup pudina, ½ cup cold water and 2 tbsp fennel.

grind to smooth paste. keep aside.

also grind 1 cup rock sugar / mishri to a smooth powder. you can alternatively use sugar or jaggery.

in a large kadai take powdered sugar and 1 litre water.

stir and mix making sure the sugar is melted.

add in the prepared pudian mixture. make sure to filter out so that there is no residue.

mix well and cook on medium flame.

boil for 8 minutes or until the syrup turns sticky. do not over-boil or attain string consistency.

the syrup thickens slightly. now add ½ tsp cumin powder, 1 tsp pepper powder, 1 tsp chaat masala and 1 tsp kala namak.

mix well making sure everything is well combined.

cool completely, and add 3 tbsp lemon juice and ½ tsp green food colour.

mix well and pudina sharbat syrup is ready. you can store it in a glass jar for up to 3 months.

to prepare pudina sharbat, in a glass add 3 tbsp syrup.

also, add sabja seeds, lemon slices and ice cubes.

finally, pour in chilled water and enjoy mint sharbat.