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Posts Tagged ‘nimbu pani’

2 lemons
4-5 tbsp caster sugar
½ tbsp rosewater
a few sprigs of mint, slightly crushed
water
ice cubes

Put the kettle on to boil and while you wait, juice the lemons. Put the sugar in a
small jug and pour over about a 1/4 cup of hot water, stir till dissolved. Add ice
cubes, mint, rosewater, lemon juice and enough cold water to make about 1 ltr.
Decant into a bottle with a good seal and put it in your picnic basket!

Variations:
Vary the amounts according to taste; less sugar will bring out the sharpness of the lemon, more will soften it.
Some people like to strain the lemon juice through a little tea strainer to exclude seeds and pulp. I like the bits though and leave them in.

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