Pineapple jal-jeera is a fruity and refreshing take on a traditional Indian beverage. It is deliciously balanced with sweet, tangy and spicy undertones. Also, easy to make and a good digestive. In this version I substituted tamarind pulp with pineapple juice. Both, fresh or tetrapak juice will work for this recipe. Simply adjust the amount of sweetener accordingly.

Recipe

Pineapple Jal-Jeera

(Serves 4)

Ingredients

For the jal-jeera masala paste -
1/4 cup fresh mint leaves
2 tbsp coriander leaves
1/2” piece fresh ginger
1 tbsp powdered jaggery
1/4 tsp citric acid crystals or 2 tbsp lemon juice
8-10 whole black peppercorns (kali mirch)
2 tsp roasted cumin powder (zeera)
1 tsp dried mango powder (amchur)
1 tsp black salt (kala namak)
1/2 tsp Kashmiri red chilli powder
Salt to taste

Add-ins -
2 1/2 cups (600 ml) chilled pineapple juice (fresh or Tetrapack)
1/2 cup club soda
Handful of ice
2 tbsp salted boondi (optional)
4 sprigs fresh mint, to garnish

Method

In a blender, combine all the ingredients for the jal-jeera masala paste along with 1/2 cup of pineapple juice. Blend until completely smooth. Strain the mixture into a pitcher or large mixing bowl.

Add the remaining pineapple juice and club soda. Stir gently to mix. Taste and adjust the salt and lemon juice, if needed. Add the boondi, if using.

Fill four glasses with ice and pour in the jal-jeera. Garnish with fresh mint and serve immediately.