Add the lime juice and 3 cups water to a large pitcher.

Place the parsley, peppermint, basil and mustard seeds in a blender with the remaining 1 cup water. Puree until smooth, about 1 minute.

Strain the pureed mixture through a fine-mesh sieve into the pitcher. Refrigerate for at least 1 hour before serving. Garnish with lime slices and more parsley and mint.

Photograph by Ngoc Minh Ngo