The perfect homemade nimbu pani (aka Indian lemonade). Have a tall glass of this chilled nimbu sharbat on hot summer days and it gives you an instant energy.
3-4tablespoonsLemon juice~ from 1 extra large lemon
2tablespoonsSugar
Salt to taste
¼teaspoonBlack salt (kala namak)
2 ½cupsChilled water
5-6Ice cubesoptional
fewMint leavesfor garnishing
Instructions
Place a strainer over the large bowl or a large measuring cup. Start juicing lemon over the strainer so it catches all the seeds and pulp.
Discard the seeds and pulp. Instead, you can use citrus juice to get lemon juice.
Add sugar, black salt, regular salt and water
Stir, stir, stir until sugar dissolves in the water completely. It will take a few minutes.
Pour into the serving glass (add ice cubes if needed) and serve.
Notes
Depending on the sugar type, the color of the nimbu pani may vary. Here I have used maple sugar hence this color. If you have used white sugar then you’ll get the clear drink.
Always use chilled water to get an instant chilled drink.
Fresh lemon juice is the best choice. But in a pinch, you can use store-bought bottled lemon juice. If so, the flavor and taste will be different but manageable.
You can make it ahead of time and keep it in the refrigerator. Whenever you come home from the outside heat, have a glass of it and refresh yourself.