Nimbu Pani Lemonade Recipes

NIMBU PANI - INDIAN LEMONADE

Steps:

• Take a large Jug, add one glass of normal water to it. Now add sugar (you can adjust the sweetness as per your taste) and stir till it dissolves into the water nicely & completely. Squeeze all lemons and add the juice to the same jug. Add pinch of salt and cumin seeds powder to it and continue to stir. Now add chilled water and crushed ice to the jug and stir again. Add in few mint leaves to it too. Serve in chilled glasses garnished with lemon slices and mint sprigs.

NIMBU PANI RECIPE | SHIKANJI (INDIAN LEMONADE)

Steps:

• If you plan to soak the sabja or basil seeds then do so half an before you begin making nimbu pani.
• Remove any chaff or stones from the seeds if any. Then soak them in water for half an hour.
• In a glass jar or a bowl take water.
• Halve the lemons and squeeze the lemon juice into the water.
• Add the salt, black pepper, cumin and chaat masala powder.
• Add sugar or jaggery as required.
• Mix thoroughly until all of the sugar has dissolved. Check the taste and add more sugar if needed.
• Serve nimbu pani in tall glasses garnished with mint leaves and a few ice cubes if preferred.
• Sprinkle with some extra chaat masala if you want.
• In a glass jar or a bowl take water.
• Squeeze the lemon juice from the lemons or the lime juice from the limes in the water.
• Add sugar and black salt. Optionally, you can also add about ½ teaspoon of roasted cumin powder at this step.
• Stir until all of the sugar is dissolved. Check the taste and add more sugar if needed.
• Pour in glasses and serve shikanji garnished with mint leaves if you like. You can also add some crushed ice or ice cubes if you prefer.
• Drain all the water from the soaked sabja seeds in a small mesh strainer.
• Add 1 to 2 tablespoon of the soaked sabja seeds to the lemonade or limeade. Stir and mix.
• Keep any leftover soaked basil seeds in the fridge for 2 to 3 days and use it to make nimbu pani later or for some other Indian drink.

NIMBU PANI

Steps:

• Squeeze all lemons to remove juice and strain the juice to remove seeds. Pour into a large jug.
• Add all the remaining ingredients to get desired strength and sweetness and mix well.
• Serve in chilled glasses garnished with lemon slices.

NIMBU PANI (LIMEADE)

Steps:

• Peel the limes: Slice off the tops and bottoms then, working with one at a time, place each one vertically on a cutting board, setting it on one flat, cut side. Next, slice off the skin and pith. Repeat with remaining limes.
• Put peeled limes, ice cubes, kala namak, fine sea salt and sugar, if using, in a blender, along with 3 cups of water. Blend on high until the ice is crushed and the nimbu pani is frothy.
• Strain, then serve in a glass with a sprig of mint, if you like.

NIMBU PANI (LEMONADE)

Steps:

• Prepare sugar syrup first by simmering a cup of water to which 2/3 cup sugar or brown sugar is added. Allow sugar to dissolve completely and cool.
• Extract juice from 9-10 limes/lemons or approx 1 cup of lime/lemon juice. Strain and discard the seeds. Keep aside.
• Take a pitcher and add 10 cups of cold water, add the extracted lime/lemon juice and cooled sugar syrup and combine. Add 1 tsp of salt and combine. If you find it to be less sweet, add more sugar syrup and if it needs to be more tart, add more lime/lemon juice. Serve with ice in tall glasses.