Nimbu Pani
Want a cool, refreshing drink to keep you hydrated and refreshed all summer? Foodal has the story and recipe behind nimbu pani, a minty limeade from India.
Servings Prep Time
2servings 15minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
2servings 15minutes
Cook Time Passive Time
10minutes 30minutes
Ingredients
  • 2/3cup sugar (or a natural sweetener, such as honey, maple syrup, or agave)
  • 1/2cup water
  • 3/4teaspoon kosher salt or black Indian salt(optional)
  • 2 limes
  • 1bunch mint,
  • Ice
  • seltzer water
Instructions
  1. Zest and juice the limes.
  2. Combine sugar, water, salt, zest, and about two sprigs of mint in a small saucepan. Cook over medium-high heat until sugar and salt have dissolved. Strain and cool the syrup, discarding mint leaves and zest.
  3. Combine lime juice and cooled syrup in a jar or cocktail shaker. Chop remaining mint leaves and add to container, then close the jar or shaker and shake well to combine.*
  4. Fill two pint jars or glass tumblers halfway with ice. Pour 2 ounces of the lime syrup mixture over the ice, then fill the rest of the way with seltzer. Stir to combine, then serve immediately.
Recipe Notes

 

Inspired by West Philadelphia’s Yoki Pani and adapted from Maneet Chauhan’s recipe.

* Pani syrup can be stored for weeks in the refrigerator combined with the lime juice, but wait until just before serving to add the chopped mint leaves to keep them fresh.