Ingredients for Nimbu Pani
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How to Make Nimbu Pani
- Juice 4-5 lemons (about 1 cup of juice) and strain through a fine-mesh sieve to remove any seeds or pulp.
- Pour the lemon juice into a large pitcher.
- Add 1/2 cup of water, 2 tablespoons of sugar (or to taste), and 1/2 teaspoon of salt. Adjust sugar and salt to your preference.
- Stir well until the sugar and salt dissolve completely.
- Add more water to dilute to your desired strength. For a stronger lemonade, use less water.
- Refrigerate for at least 30 minutes for best results.
- Serve chilled in glasses filled with ice. Garnish with lemon wedges or mint leaves for an extra touch of refreshment.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
70g
Fat
0g
Carbs
6g