Nimbu Pani 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

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 MINT JULEP

Steps:

• Combine 1/2 cup water with the sugar, black salt and mint in a small saucepan. Heat over medium-high heat until the sugar and salt dissolve into a sweet and salty simple syrup. Strain the syrup and transfer to the fridge to cool. Discard the mint leaves.
• Squeeze the limes into a pitcher and add the chilled simple syrup.
• Crush or muddle a few mint leaves in the bottom of an 8-ounce mint julep cup until they form a paste. Fill halfway with ice. Add 2 ounces of the simple syrup and the bourbon and top with seltzer. Stir until the silver cup is frosted on the outside.
• To serve, garnish with a sprig of fresh mint. Reserve the remaining simple syrup for additional drinks.

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.