Mrs Balbir Singh's | Nimbu Pani (Indian Lemonade)
In 1956, Mrs Balbir Singh was awarded First Prize in the All India Citrus Fruit Exhibition for her Nimbu Pani cordial (or squash). Below is her quick fresh-made version. Either limes or small lemons can be used. It's a wonderfully refreshing homemade lemonade, and the greatest of thirst quenchers in warm weather. It can also be made with soda water to make a lovely Nimbu Soda.
Nimbu Pani | A cold and refreshing iced Limeade or Lemonade
Category: Drinks, Sharbats and Squashes
Recipe: 187a
Ingredients
- 600ml (2⅔ cups) Cold Water (or Soda Water)
- The freshly squeezed juice of 2 whole Limes (or Lemons)
- ¾ tsp Salt
- A little Freshly Ground Black Pepper
- Ice Cubes, crushed or whole
- 1 tsp Sugar
- Lime or Lemon slices and a sprig of Mint to garnish.
method:
Place the water or soda, lime juice, salt, sugar and black pepper into a food processor or mixer and blend well making sure that the sugar is dissolved. Pour into glasses filled with ice. Garnish with a slice of lime, and a sprig of fresh mint.
QUICK TIP:
- If you don't want the ice cubes to dilute any of the flavour, you can always make a tray of nimbu pani ice cubes for the next time!
ALTERNATIVE PREP:
- if making your nimbu pani with water rather than soda and you don't wish to use your food processor, you can make some simple syrup with water and sugar, adding it to the juice in a jug and topping up with cold water. Chill the jug in the fridge for 30-40 minutes before pouring over ice in glasses.
more ideas:
- use some salt to rim the glass having first run half of the squeezed lime or lemon around the rim of the glass.
- use your nimbu pani to make ice lollies or popsicles with molds you may have in your kitchen
- with either of the above two ideas, you can, of course, create a wonderful cocktail version by adding a shot or two of your favourite gin or vodka to the nimbu pani mixture.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
