Juice Your Lemons: Cut 6 to 8 lemons in half and juice them using a juicer or citrus reamer to yield 1 cup of fresh lemon juice.

Strain the Juice: Pour the lemon juice through a fine mesh strainer into a large pitcher to remove seeds and pulp for a smoother drink.

Add the Sugar: Add 1/4 cup sugar to the pitcher and stir until it begins to dissolve into the lemon juice.

Prepare the Spices: Measure and add 1/2 teaspoon black salt and 1/4 teaspoon ground cumin to the pitcher.

Add Fresh Ginger: Peel if necessary and mince 1 tablespoon fresh ginger, then add it to the pitcher.

Tear and Add Mint: Roughly tear 8 to 10 fresh mint leaves and add them to the pitcher to release essential oils.

Pour in Water: Add 3 cups cold or room-temperature water and stir thoroughly to combine all ingredients.

Stir and Rest: Stir the mixture for 30 seconds, then let it rest for 3 to 5 minutes to allow spices and mint to infuse.

Taste and Adjust: Taste the shikanji and adjust sweetness, tartness, or saltiness by adding more sugar, lemon juice, or black salt as needed.

Serve Over Ice: Strain out mint and ginger solids if desired, fill glasses with ice cubes, pour the shikanji over ice, and serve immediately.