Nimbu Pani Lemon Date Beverage From India Recipes

NIMBU PANI RECIPE OR SHIKANJI RECIPE

Steps:

• Firstly take a bowl, into it cut the nimbu into two halves and squeeze out its juice into the bowl and throw away the seeds or use a lemon squeezer.
• Into it, add powdered sugar as required.
• Also add black salt, add normal salt.
• Add about half cup water into the bowl and whisk the whole mixture until sugar is dissolved perfectly.
• Add this dissolved concentrate into the chilled water and mix well.
• Take 3 glasses.
• Into them add ice cubes and pour the nimbu pani into the glasses.
• Also garnish with mint leaves(optional).
• Serve chilled!!!

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 (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.