Nimbu Pani
Nimbu pani (lemon/lime water) is a summer staple at home. There’s no single way to make it as there are endless variations across South Asia, but its guaranteed to be a deliciously sour and citrusy time. It’s also a lot lighter than lemonade because it contains more fruit juice and salt than sugar.
When in Pakistan, the citrus we use will be small, thin-skinned, yellowy green and super tangy. Here, I like using grapefruit or an orange; not the trad way to make it but just as how you get to know people’s coffee orders, you also learn how people like their nimbu pani. My own version is still simple and salty, with kala namak, but by opting for orange/grapefruit I then don’t use that much (if any) sugar.
I sprinkle kala namak (Himalayan black salt) onto everything during summer - guava, apple slices, watermelon, popcorn. I love it’s craycray chatpata taste (it’s salty, sour and tangy all at once). It is considered a cooling salt as it balances out your body temperature so you don’t feel overheated, and replenishes salts, making it an essential for hot weather.
The best thing about nimbu pani (or any drink really) is that there’s no mistake you can’t fix; if you’ve added too much of any ingredient you just dilute for balance.
How I make mine:
1 large lime
1 orange, or grapefruit
1 large lemon
2 cups ice cubes
water
1/4 tsp kala namak (Himalayan black salt)
1/4 tsp sea salt
optional: 1/2 tsp granulated sugar
Peel the citrus fruits, or juice them
Add the ice, citrus, kala namak and sea salt to a blender jug
Fill with water and blend on high til the ice is crushed and liquid looks frothy
Taste, and adjust to your liking
You can then strain it using a sieve, or enjoy as is with some sprigs of mint
Some add orange blossom water to theirs, others sparkling water, and more sugar. There’s no one way! All versions are groovy and loved.
If you don’t have a blender you can also just squeeze the juice of the citrus fruits into a jug of ice water, add the salts and stir well with a spoon. Same thing isn’t it 😎