Name: Jau sattu sharbat with raw honey
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Kumaoni
Ingredients: 4 tbsp Mist Orchard barley flour; 2 glasses cold water; Juice of half a lemon; 2 tsp Mist Orchard raw honey, or to taste; A pinch of black salt; A pinch of roasted cumin powder; A few mint leaves

Jau sattu sharbat with raw honeyBarley flour roasted until it smells of biscuits, stirred into cold water with lemon and a spoon of raw honey. A summer drink from before there were bottles.Ingredients

4 tbsp Mist Orchard barley flour

2 glasses cold water

Juice of half a lemon

2 tsp Mist Orchard raw honey, or to taste

A pinch of black salt

A pinch of roasted cumin powder

A few mint leaves

MethodRoast the barley flour in a dry pan on a low flame, stirring all the time, until it turns a shade darker and smells nutty — about 8 minutes. Let it cool completely.Whisk the cooled flour into the cold water until there are no lumps.Stir in the lemon juice, black salt and cumin.Add the honey and stir until it dissolves.Pour over ice, tear in the mint, and drink it straight away — the flour settles if it stands, so stir it again if it does.Sattu is roasted flour, and barley sattu is the old one. Our flour is ground raw, so the first step is to roast it — a batch keeps for weeks in a dry jar.## Honey goes in coldStir the honey into cool water, never hot. Raw honey is kept raw on purpose, and boiling water undoes that.Please turn on JavaScript to shop.