Servings
Font
Back
0 from 18 votes

Nimbu Pani | Shikanji (Indian Lemonade)

Nimbu Pani and Shikanji are the Indian versions of lemonade or limeade made with fresh lemon juice, water, sugar, black salt and optionally a few ground spices and sometimes garnished with mint leaves.

Prep Time
5 mins
Total Time
5 mins
Servings: 3
Calories: 152 kcal
Course: Drinks
Cuisine: Indian

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

Instructions

Soaking Sweet Basil Seeds
    Cup of Yum
  1. If you plan to soak the sabja or basil seeds then do so half an before you begin making nimbu pani.
  2. Remove any chaff or stones from the seeds if any. Then soak them in water for half an hour.
Making Nimbu Pani
  1. In a glass jar or a bowl take water.
  2. Halve the lemons and squeeze the lemon juice into the water.
  3. Add the salt, black pepper, cumin and chaat masala powder.
  4. Add sugar or jaggery as required.
  5. Mix thoroughly until all of the sugar has dissolved. Check the taste and add more sugar if needed.
  6. Serve nimbu pani in tall glasses garnished with mint leaves and a few ice cubes if preferred.
  7. Sprinkle with some extra chaat masala if you want.
Making Shikanji
  1. In a glass jar or a bowl take water.
  2. Squeeze the lemon juice from the lemons or the lime juice from the limes in the water.
  3. Add sugar and black salt. Optionally, you can also add about ½ teaspoon of roasted cumin powder at this step.
  4. Stir until all of the sugar is dissolved. Check the taste and add more sugar if needed.
  5. 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
  1. Drain all the water from the soaked sabja seeds in a small mesh strainer.
  2. Add 1 to 2 tablespoon of the soaked sabja seeds to the lemonade or limeade. Stir and mix.
  3. 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 Information

Calories 152kcal (8%) Carbohydrates 39g (13%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 213mg (9%) Potassium 123mg (4%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 63IU (1%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin C 39mg (43%) Vitamin E 1mg Vitamin K 1µg Calcium 38mg (4%) Vitamin B9 (Folate) 9µg Iron 1mg (6%) Magnesium 12mg Phosphorus 14mg Zinc 1mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 152

% Daily Value*

Calories 152kcal 8%
Carbohydrates 39g 13%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 213mg 9%
Potassium 123mg 3%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 63IU 1%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin C 39mg 43%
Vitamin E 1mg
Vitamin K 1µg
Calcium 38mg 4%
Vitamin B9 (Folate) 9µg
Iron 1mg 6%
Magnesium 12mg 3%
Phosphorus 14mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.