Masala-Mint Lime Fizz
A refreshing mocktail from chef Aarti Sequeira.


  • 1 teaspoon cumin seeds (or ground cumin)
  • 1/2 cup freshly squeezed lime juice (from about 4 limes; remember to roll them on your counter before you juice them to get the most juice out of them!)
  • 1/4 cup water
  • 3/4 cup mint leaves, not tightly packed, plus more for garnish
  • 1/4 cup + 2 tablespoons granulated cane sugar (more to taste; this is not a sweet limeade)
  • 1/4 teaspoon chaat masala (optional)
  • 1/4 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 4 cups chilled club soda
  • Ice
  • A few slices of lime to garnish

Chef Sequeira Monsoon Black-Eyed Pea Curry - Home & Family


1) If you’re using cumin seeds, gently toast them in a pan over medium-high heat until they deepen in colour slightly and give off their nutty aroma. Remove from heat, cool for a minute, then grind to a fine powder in a spice grinder.

2) Pour lime juice and water into a blender. Drop in mint leaves (smack them first between your palms to release their aromatic oils), sugar, ground cumin, chaat masala, kosher salt and black pepper. Blend on high until it’s as smooth as possible.

3) Strain into a pitcher. (Don’t throw the solids away! You can stir them into some softened butter, and spoon it over warm roasted vegetables or just lather up a piece of toast!)

4) Add some ice, then pour in club soda. Stir. Garnish with fresh mint leaves and slices of lime.

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