Nimbu Pani
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 2 lemons (juice of, or 1 lemon if it's very big)
- 1/4 teaspoon kala namak
- 1/8 teaspoon chaat masala
- 1/8 teaspoon salt (to taste)
- 2-3 tablespoons sugar (as needed)
- 500 ml water (use cold water)
- mint leaves (to garnish)
Method
- Take a large pitcher or bowl and squeeze fresh lemon juice into it. I like using a lemon squeezer to get the maximum juice out of the lemons. Use juice of 2 lemons here, if they are super big then you can use 1 or 1 & 1/2 as well.
- Add in 2-3 tablespoon sugar (to taste), 1/4 teaspoon black salt (kala namak), 1/8 teaspoon each of salt and chaat masala. Add in 500 ml chilled water.
- Using a wire whisk, stir for few minutes until the sugar dissolves and everything is well combined.
- Serve nimbu pani with fresh mint leaves and lemon wedge. You can also add ice cubes though I usually don't since that dilutes the flavor of the drink which I do not prefer.