Nimbu Pani (Limeade)
Funky, salty and exceedingly sour, nimbu pani is a cool reprieve from the sweltering summer days in Lahore and across most parts of South Asia. It also makes for an excellent iftar drink: It’s instantly nourishing, and the salt hits differently after a long day of fasting. Kala namak, or Himalayan black salt, adds pungence to an already punchy drink. Add sugar, if you prefer balance over funk.
- Total:
- Serves: 4 persons
Ingredients
- 3limes or lemons
- 1cup ice cubes
- ¼teaspoon kala namak (Himalayan black salt)
- ¼teaspoon fine sea salt
- 1teaspoon granulated sugar (optional)
- A few sprigs of mint, for serving (optional)
Instructions
Step 1
Peel the limes: Slice off the tops and bottoms then, working with one at a time, place each one vertically on a cutting board, setting it on one flat, cut side. Next, slice off the skin and pith. Repeat with remaining limes.Step 2
Put peeled limes, ice cubes, kala namak, fine sea salt and sugar, if using, in a blender, along with 3 cups of water. Blend on high until the ice is crushed and the nimbu pani is frothy.Step 3
Strain, then serve in a glass with a sprig of mint, if you like.