Nimbu Pani
Delhi summer in a glass
Indian spiced lemonade, salted for electrolytes. The street-stall fixture of a Delhi summer. Counterintuitive the first sip — the salt catches you off guard — then you realize it's exactly right for a hot day.
Ingredients
- 1 oz Fresh Lemon Juice
- 2 tsp Sugar
- 1/4 tsp Salt optional
- 4 leaves Fresh Mint
- 5 oz Water
Method
In a collins glass, combine lemon juice, sugar, and a generous pinch of salt. Stir to dissolve. Add cold water and ice. Slap mint leaves between your hands and drop in. Stir once more. Garnish with a mint sprig.
Traditional Indian summer refreshment made with lemon or lime juice, sugar, salt, and spices. Known as nimbu pani in Western India and called shikanji in North India, though these may be distinct preparations: nimbu pani is a simple street refreshment, while shikanji traditionally uses a more elaborate sunlight-infused sugar syrup method (nalpaak) documented in ancient texts. Per Veg Recipes of India, Cook With Manali, and Easy Indian Cookbook, regional variants feature slight spice differences (nimbu pani typically simpler; shikanji emphasizes roasted cumin). Note: The Mahabharata reference to nalpaak applies to shikanji history, not nimbu pani specifically.