1-2tablespoonshoney or sugarAdd 1 tablespoon for Nimbu pani, 2 tablespoon for Shikanji
ice cubes3-4 per glass, or as needed
mint leaves2-3 leaves per glass
In a tall pitcher, combine water, lime juice, salt, sugar, spices and a few mint leaves. Stir well until all the ingredients are well combined. Taste the lemonade and adjust salt and sweet to taste. Add a few mint leaves and refrigerate for 1-2 hours to chill.
Add ice cubes in each glass. Pour the nimbu pani over. Garnish with mint leaves and enjoy!
Lime or Lemon: Use either lime or lemon for this recipe. You can even use a combination.
Fresh Herbs: Mint is the traditional choice for garnishing shikanji or nimbu pani, but if you can't find it, skip it. To try a variation, add thai basil leaves.
Chill for best results: Chilling nimbu pani in the refrigerator allows all the ingredients to infuse with one another, creating refreshing results. Don't skip it!
Low Carb Nimbu Pani: Skip the sugar altogether or replace it with erythritol or monkfruit sweetener for a low carb shikanji/ nimbu pani.
Make Ahead: Shikanji or Nimbu Pani can be made up to 2 days ahead of time. Add ice and garnishes just before serving.
Turn Into a Cocktail: If you're in the mood to spike your drink, add 1oz vodka, gin or white rum and enjoy a shikanji cocktail.
Note: The nutrition facts below are my estimates that include 2 tablespoon sugar. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.