Ingredients
Method
Preparation
- Toast the cumin seeds in a dry saucepan over medium heat, stirring frequently for about 2–3 minutes until they become aromatic, but not burnt.
- Add 4 cups of water to the saucepan with the toasted cumin seeds and bring the mixture to a rolling boil.
- Once boiling, reduce the heat and let the water simmer for an additional 10–15 minutes, adjusting to your flavor preference.
- Remove from heat and strain the water into a jar or pitcher using a fine mesh strainer to remove the seeds.
- If desired, add lemon slices or honey for additional flavor before serving.
- Serve the cumin water warm or chilled.
Notes
Store cumin water in the refrigerator for up to a week. Can be enjoyed on its own, or incorporated into smoothies and soups.
