Nimbu Pani Shikanji Indian Lemonade Recipes

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 / SHIKANJI (INDIAN LEMONADE)

Steps:

• In a tall pitcher, combine water, lime juice, salt, sugar, spices and a few mint leaves. Stir well until all the ingredients are well combined. Taste the lemonade and adjust salt and sweet to taste. Add a few mint leaves and refrigerate for 1-2 hours to chill.
• Add ice cubes in each glass. Pour the nimbu pani over. Garnish with mint leaves and enjoy!