By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 2
55 cal · 10 min
Mint Juice Sherbet
Recipe GLPR1e69abbfdcfeb7
A refreshing and cooling mint-based sherbet juice infused with roasted cumin, black salt, and bright lemon. This simple blend of fresh mint, aromatic spices, and honey creates a perfectly balanced sweet and tangy drink that's ideal for hot days. Serve chilled over ice for maximum refreshment.
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Ingredients
½ cup Fresh mint leaves, packed
1 teaspoon Roasted cumin powder
¾ tablespoon Honey
1½ tablespoon Fresh lemon juice
½ teaspoon Black pepper powder
1 teaspoon Black salt (kala namak)
Salt, to taste
3 cup Chilled water
Directions
Strip the mint leaves from their stems and rinse them thoroughly under cold running water until clean. Pat dry gently.
In a blender, combine the cleaned mint leaves, roasted cumin powder, honey, lemon juice, black pepper powder, and black salt. Pour in ½ cup of the chilled water and blend until smooth and well combined.
Add the remaining 2½ cups of chilled water and blend on low speed for 2–3 pulses, just until everything is incorporated and the drink reaches your desired consistency.
Taste and adjust seasoning with additional salt as needed. If you prefer a smoother texture, strain the juice through a fine-mesh strainer; otherwise, leave as is for a more textured drink.
Pour into serving glasses and serve immediately, or refrigerate and stir well before serving. Top with ice cubes if desired.
Comments
This is a straightforward, cheap drink that uses ingredients every Charlotte grocery has in stock—mint grows wild in yards, and cumin powder, honey, lemon, black salt, and pepper are basics at any Harris Teeter or Food Lion. The ten-minute claim is honest; it's just blending and chilling. It makes only two servings, which works for a weeknight refresher but won't stretch to feed a family, and it's a same-night drink with no reheating value. For cost per serving, you're looking at under a dollar between the honey and citrus, making it genuinely cheap, though the black salt and cumin pull toward the spice cabinet rather than weekly rotation for most households.
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