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Lemon Juice (Nimbu Pani)

South Indian · Appetizer

A refreshing and classic Indian summer drink made with fresh lemon juice, sugar, and a hint of salt, perfect for rehydration.

No cookVeganVegetarian
The EZdish collectionAI-created recipe
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Lemon Juice (Nimbu Pani) — recipe cover
5 minFrom prep to plate
Prep time5 min
Cook timeNo cook
Servings2 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

4 steps. Take it one step at a time.

  1. Squeeze the juice from the 2 lemons

    Squeeze the juice from the 2 lemons into a pitcher or large mixing bowl.

  2. Add 500 ml of chilled water

    Add 500 ml (2 cups) of chilled water to the lemon juice.

  3. Add 2 tbsp of sugar and a pinch of salt

    Add 2 tbsp of sugar and a pinch of salt. Stir vigorously until the sugar is completely dissolved.

  4. Pour into glasses and garnish

    Pour into glasses and garnish with fresh mint leaves if desired. Serve immediately while cold.

A little kitchen wisdom

You can use honey or jaggery instead of sugar for a healthier alternative. A pinch of roasted cumin powder (bhuna jeera) can be added for a savory 'Shikanji' style flavor.

What you'll need

PitcherLemon squeezerSpoon
Keep the good going

For now. And for later.

Make it ahead

You can squeeze the lemon juice and mix it with sugar in advance to create a syrup, then dilute with water when serving.

Store & enjoy

Store in a sealed glass bottle in the refrigerator.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Lemon Juice (Nimbu Pani)
Step 1 of 4

Squeeze the juice from the 2 lemons

Squeeze the juice from the 2 lemons into a pitcher or large mixing bowl.