Nimbu Pani Lemonade Food

NIMBU PANI RECIPE | SHIKANJI (INDIAN LEMONADE)

Nimbu Pani Recipe | Shikanji (Indian Lemonade) image

Nimbu Pani and Shikanji are the Indian versions of lemonade or limeade made with fresh lemon juice, water, sugar, salt and optionally a few ground spices.

Provided by Dassana Amit

Time 5m

Number Of Ingredients 18

Ingredients

4 cups water (- cold or at room temperature)
2 lemons (- small to medium-sized or 3 small limes)
6 to 8 tablespoons raw sugar (or white sugar or jaggery, add as required)
¼ teaspoon black pepper powder (or ground white pepper - optional)
½ teaspoon roasted cumin powder
½ to 1 teaspoon chaat masala powder (or add as required)
¼ teaspoon black salt (or edible rock salt or regular salt)
3 to 4 mint leaves (- for garnish, optional)
6 to 7 ice cubes (- optional)
4 cups water (- cold or at room temperature)
2 lemons (- small to medium-sized or 3 small limes)
6 to 8 tablespoons raw sugar (or white sugar or jaggery, add as required)
¼ teaspoon black salt (or edible rock salt or regular salt)
½ teaspoon roasted cumin powder (- optional)
3 to 4 mint leaves (- for garnish, optional)
6 to 7 ice cubes (- optional)
½ tablespoon sabja seeds ((sweet basil seeds) or chia seeds)
¾ cup water (- to soak)

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.

Nutrition Facts : Calories 152 kcal, Carbohydrate 39 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 213 mg, Fiber 2 g, Sugar 34 g, UnsaturatedFat 2 g, ServingSize 1 serving

NIMBU PANI (LEMONADE)

Nimbu Pani (Lemonade) image

Found online while searching for traditional Indian recipes at "Sailu's Kitchen". The recipe seems to use lemons and limes interchangeably, but I just used lemons in the ingredients as it is compared to lemonade. Here is what is stated about this drink: Vitamin C rich, Nimbu Pani aka Lemon water, a refreshing thirst quencher is a common summer drink in Indian homes. Basic recipe involves lime juice, water, sugar and pinch of salt. For a deeper lemony flavor, add the squeezed out lemons to the prepared lemonade and allow to sit for an hour or so. Strain and serve. For variation, add pinch of cardamom OR pinch of chat masala powder OR pinch of jaljira powder to a glass of Nimbu Pani.

Provided by diner524

Categories Beverages

Time 20m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

11 cups water (divided)
2/3 cup sugar (can use brown sugar)
9 -10 lemons (1 cup lemon juice)
1 teaspoon salt

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.

Nutrition Facts : Calories 66.8, Fat 0.2, Sodium 241.6, Carbohydrate 18.2, Fiber 1.5, Sugar 14.6, Protein 0.6

NIMBU PANI

Nimbu Pani image

Numbu Paani is a delicious thirst quencher made from freshly squeezed lemons, salt and sugar. It has a clean and refreshing flavour and is rich with vitamin C. Nimbu Paani, which is nothing but lemonade or lemon squash. It is commonly available in all the towns of India, particularly in the summer season. It is very easy to prepare.

Provided by roja khan

Categories Pakistani

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

4 juicy lemons
8 cups water
1/2 cup low cal sugar
1/2 teaspoon salt

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.

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