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Nimbu Pani Recipe | Shikanji (Indian Lemonade)
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.
Prep Time
5
minutes
mins
Cook Time
0
minutes
mins
Total Time
5
minutes
mins
Course:
Beverages
Cuisine:
Indian
Diet:
Gluten Free, Vegan
Difficulty Level:
Easy
Servings:
3
Calories:
152
kcal
Author:
Dassana Amit
Ingredients
For Nimbu Pani
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
For Shikanji
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
Optional Ingredients
½
tablespoon
sabja seeds
(sweet basil seeds) or chia seeds
¾
cup
water
- to soak
US Customary
-
Metric
Instructions
Soaking Sweet Basil Seeds
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.
Making Nimbu Pani
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.
Making Shikanji
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.
To serve with sabja
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.
Notes
The approximate nutrition data is for 1 serving of nimbu pani.
Nutrition
Calories:
152
kcal
|
Carbohydrates:
39
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
213
mg
|
Potassium:
123
mg
|
Fiber:
2
g
|
Sugar:
34
g
|
Vitamin A:
63
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
39
mg
|
Vitamin E:
1
mg
|
Vitamin K:
1
µg
|
Calcium:
38
mg
|
Vitamin B9 (Folate):
9
µg
|
Iron:
1
mg
|
Magnesium:
12
mg
|
Phosphorus:
14
mg
|
Zinc:
1
mg