Take 300 grams (about 6 large lemons) and squeeze out the juice. You will need ½ cup lemon juice. Keep it aside.

Wash and cut the raw mango into pieces. You will need 1 cup raw mango pieces.

Heat 1½ cups water in a pan, add the mango pieces, and boil for 5 minutes until they become soft.

Transfer the boiled mango pieces along with the water into a bowl and let it cool completely.

Once cooled, transfer it to a mixer jar, add 1 cup mint leaves, and grind into a smooth paste. Keep aside.

In a mixer jar, add 3 cups (about 500 grams) sakar (mishri) and grind it into a fine powder. Keep aside.

In a small bowl, prepare the masala mix by adding:

1 tsp black salt, 1 tsp chaat masala, ½ tsp cumin powder, ½ tsp regular salt, and ½ tsp black pepper powder.

Mix well and keep aside.

In a pan, add the powdered sakar and 1½ cups water. Mix well and cook on medium flame, stirring continuously until the sugar dissolves completely.

Add the prepared raw mango and mint paste and cook until the syrup reaches a one-string consistency.

Do not overcook the syrup, as the pectin in raw mango can make it jelly-like after cooling.

Switch off the heat and add the prepared masala mix. Mix well and let the syrup cool slightly.

Now add the ½ cup lemon juice and 1 tbsp black salt. Mix well.

The Limbu Sharbat Syrup is ready. Let it cool completely, then store it in a glass bottle.

It stays good for up to 3 months in the refrigerator.

In a glass, add 3 tbsp sharbat syrup, 1 tsp soaked sabja seeds, lemon slices, and some ice cubes.

Pour 1 glass cold water and mix well.

Limbu sharbat is ready. Serve chilled.

In a glass, add lemon pieces, mint leaves, ½ tsp grated ginger, and ½ tsp roasted cumin powder. Lightly crush it.

Add 4 tbsp sharbat syrup and some ice cubes.

Pour some chilled soda and mix well.

Mocktail is ready. Serve chilled.