Lemon Sherbet

Wash and halve the fresh lemons. Extract the juice, straining to remove any seeds and pulp.

In a large pitcher, combine the granulated sugar and 200 grams of water. Stir well until the granulated sugar completely dissolves.

Add the strained lemon juice, the remaining 800 grams of water, black salt, and roasted cumin powder to the pitcher. Stir thoroughly to combine all ingredients.