When the rain sets in and the evening turns quiet, this is the cup we make: panikkoorka and crushed ginger simmered softly until the kitchen smells green and warm, then finished off the heat with lemon, aloe and raw honey. It is the drink of monsoon verandas — made the way Kerala households have always made their evening kashayam, and sweetened the way we know best.
You need
- 1½–2 tbsp raw honey
- 6–8 fresh panikkoorka (Indian borage) leaves
- 2 tbsp fresh aloe vera gel, rinsed well
- ½ tsp crushed fresh ginger
- 250 ml water
- 1 tsp fresh lemon juice
The way
- Bring the water to a gentle boil. Bruise the panikkoorka leaves, drop them in with the ginger, cover, and simmer on low for 3–4 minutes.
- Strain into your favourite mug and let it stand 2–3 minutes, until it is warm rather than hot.
- Whisk in the honey, the aloe gel and the lemon juice until everything blends smooth.
- Sip slowly while warm.
One rule: never stir honey into boiling liquid — the heat flattens its aroma and everything delicate about it. Wait until the cup is comfortably warm to the touch, then add the honey.
Made with our raw honey — the jars reach the shop when we open.