Nimbu Pani
India's summer saviour. Also called shikanji.
LevelEasy
MethodBuild
GlassHighball
Serves1
Ingredients
- 30 mlLemon juiceSqueeze it fresh. 1 lemon gives about 30 ml.
- 25 mlSugar syrupMake it: stir equal amounts of sugar and hot water until clear. Keeps 2 weeks in the fridge.
- 1 pinchBlack salt
- 1 pinchRoasted cumin powder
- 200 mlWater
- 4 leavesMint (optional)
Plus ice.
Bar tools
- Jigger
- Bar spoon
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Nimbu Pani
- Put the lemon juice, syrup, black salt and cumin in a glass and stir.
- Add cold water and ice and stir again.
- Taste, then add more sugar or salt to suit you.
Garnish: Mint leaves