Nimbu Shikanji Recipe Indian Masala Lemonade

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!

NIMBU SHIKANJI RECIPE (INDIAN MASALA LEMONADE)

Steps:

• Roast cumin seeds, whole black peppercorns, and whole coriander seeds in a skillet over medium heat until very slightly browned (2-3 minutes). Stir continuously while roasting.
• Once roasted, add them to the small jar of a mixer grinder (or a coffee grinder) along with chaat masala, black salt, and regular salt and grind to make a fine powder. Shikanji masala is ready.
• This measurement will give you shikanji masala enough to make 15-20 glasses of shikanji. Use as much as required and store the rest in an airtight container and use later.
• Take 2 tall glasses and add 1 tbsp lime juice to each glass. Now add 2 tbsp sugar to each glass and stir using a spoon until sugar is dissolved. You can add more sugar if you like your drink sweeter.
• Add ½ tsp shikanji masala and 2-3 mint leaves to each glass.
• Add ice cubes as per your liking.
• Top the glasses with chilled water or club soda and stir gently. Serve immediately.