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Nimbu Pani
Indian lemonade with black salt
🌱 Beginner🥤 Drink🌿 Vegan⚡ 5 min
What gets drunk on every street corner in India against 40-degree heat. What separates it from ordinary lemonade is Kala Namak - black salt with a sulphurous, almost egg-like note that makes the lemon taste grown-up.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep5 min
Cook time0 min
Total5 min
Serves2 glasses
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 7✅ All set to cook!
Method
0 of 3🎉 All done — enjoy!
- Squeeze the limes. Stir the juice with sugar, Kala Namak, salt and ground cumin in a glass until the sugar has dissolved.
- Top up with water or sparkling water and stir.
- Add ice and mint. Clap the mint briefly between your palms before it goes in the glass - that releases the oil.
Tips
- Dry-roast the cumin in a pan beforehand and grind it. Two minutes of work, and it's the difference between "lemonade" and "Nimbu Pani".
- Kala Namak smells like an acquired taste straight from the tin. In the glass you can't taste it as such - you only miss it when it's absent.
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