a two-finger pinch of Himalayan salt or black salt
1/2cuprawpreferably local honey or raw sugar*
Add 1 tightly packed cup of fresh mint leaves to a bowl with 3 cups hot water. Let steep until the water cools. This step can be completed a day ahead if desired.
In the meantime, blend cucumber and 2 cups water until smooth. Strain to remove pulp (optional) and add the juice back into the blender. If you are not removing pulp, add the aloe, lime, salt, and honey along with cucumber and blend until smooth.
Then add in 1/2 a cup mint leaves and blend using the pulse mode until mint is finely chopped, but not pureed
In a jug, add the blended juice and mix in the cooled and strained mint tea. Let mixture infuse for 2-4 hours in the fridge. Remove from fridge an hour or so before serving. Serve slightly chilled but not cold.
3 cups of mint tea can be used if fresh mint leaves are not available.
Depending on the size of the aloe leaf, an additional 1-2 cups of water may be needed to cut the thickness and/or bitterness of the aloe
The drink is slightly tangy, a tad bitter, with a sweet touch. Adjust the amount of honey or raw sugar according to personal taste
Since this drink is naturally a refrigerant, serving over ice or extremely chilled is not recommended from an Ayurveda perspective
For decor, a few slices of cucumber can be peeled prior to slicing cucumber in half
Individuals with a vata constitution or dosha (imbalance), monitor the quantity; use sugar versus honey; a big pinch of ginger powder or 1/2 inch piece of fresh ginger when blending ingredients
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