Nimbu Pani Recipe

from Asian Restaurant News

Some call nimbu pani “instant nirvana,” others label it as “the drink of the gods,” while still others consider it “the only drink of life.” Flavored waters such as nimbu pani are a perfect accompaniment to spicy meals since they contain fruits known for their digestive properties. Equivalent to lemonade in the U.S., nimbu pani is a delicious thirstquencher made from freshly squeezed lemons and just the right amount of sugar. It has a clean and refreshing fl avor without the sugary aftertaste of carbonated drinks. The homemade nimbu pani is still one of the most popular beverages consumed in India.

4 juicy lemons
8 cups water
10 dates, pitted and halved
1/3 cup honey

Cut the lemons in half, crosswise, remove the zest from 6 of the halves and squeeze out the juice. Slice the remaining lemons into thin rounds. Place the water and the dates in a saucepan and gently boil for 10 minutes.

Add the zest and boil for another 2 to 3 minutes. Remove the pan from the heat, stir in the honey, lemon juice and lemon slices, and set aside, loosely covered, for 8 to 12 hours. Strain through a muslin-lined sieve. Served chilled.