Cranberry Shikanji

Ingredients

• 4 tsps Pro V Cranberries 
• 2 cups Cranberry Juice
• 2 lemons
• 25-30 fresh mint leaves
• 2 lemons, halved
• 4 pinches of black salt
• 1 tsp roasted cumin powder
• 16-20 ice cubes
• Fresh mint sprigs for garnish

Method

1. Cut lemons into wedges and remove the seeds. 
2. Make one serving glass of cranberry shikanji at a time. Add a few lemon wedges into a serving glass, tear 8-10 mint leaves and add. 
3. Add 1 tsp Pro V Cranberries and squeeze the juice of ½ lemon into it. Add a pinch of black salt and ¼ teaspoon roasted cumin powder and lightly muddle.
4. Add 3-4 ice cubes and ½ cup Cranberry Juice. Garnish with a lemon slice and a fresh mint sprig. Serve immediately.