Fresh watermelon, mint, kala namak & lime
In North India, watermelon season is a social occasion. Whole melons are cracked open in courtyards, eaten with friends, seasoned with kala namak and red chilli. This drink captures that spirit — the familiar fruit lifted by salt, acid, and the herbal freshness of mint.
The kala namak is the key. Indians eat watermelon with a sprinkle of salt and chilli — this drink follows the same principle. For a spiced version, add a small pinch of chaat masala and half a green chilli to the blender.