Shikanji / Nimboo Pani from the kitchen of Anju Poddar
(Serves 4)

A refreshing Indian summer drink made with fresh lemon juice, mint, black salt, and chilled water. If you can find fragrant Gandhraj lemon, its zest gives the shikanji an especially wonderful aroma.

Ingredients

• 2 lemons
• 4 teaspoons sugar
• ½ teaspoon black rock salt (kala namak)
• 2 tablespoons fresh mint (podina) leaves
• 4 glasses cold water
• Ice cubes (optional)

Optional

• A pinch of Shikanji masala
  Many people like using Jain Shikanji Masala for extra flavour, though it is not necessary.

Method

1. Prepare the lemon zest

If using Gandhraj lemon, first grate the outer yellow-green skin lightly to collect the zest.
You can use a fine grater or a zest remover. Avoid grating the white part underneath, as it can taste bitter.

1. Extract the lemon juice

Cut and squeeze the lemons by hand, or use a lemon squeezer. Keep the juice aside.

1. Blend the mint mixture

In a mixer (mixi), add:

• sugar
• black rock salt
• mint leaves
• a little water

Blend until smooth, then strain the mixture.

1. Mix the shikanji

In a jug, combine:

• strained mint mixture
• fresh lemon juice
• remaining cold water

Stir well.

1. Serve fresh

Pour into glasses and add ice cubes if desired.
Just before serving, sprinkle the fresh lemon zest on top for the best aroma and flavour.

Important Note

Shikanji is best made fresh and served immediately.
If prepared too far in advance, the lemon can turn slightly bitter.