Pudina shikanji | Lemon pudina drink | How to make pudina shikanji

Pudina shikanji aka masala pudina nimbu pani is one of the most refreshing non-alcoholic Indian summer drinks which is crazily popular in the subcontinents of India. It is considered a perfect vitamin C-rich summer cooler for all ages, starting from kids to aged. Nimbu pudina sharbat recipe is basically an Indian summer drink which is prepared by mixing water, lime juice, sugar, black salt, ice cubes and a few specific spices and herbs. It is mainly served chilled as a beverage or sometimes with a meal.

About the recipe
Health Benefits of Pudina Shikanji
Tips and Suggestions
Frequently Asked Questions
How to make Pudina Shikanji (step wise photos)
Recipe Card

Masala pudina nimbu pani is a non-alcoholic summer drink which is regularly prepared in Indian households during summer. The name itself reveals the recipe where ‘Masala’ means ‘Spice’, ‘Pudina’ means ‘Mint’, ‘Nimbu’ means ‘Lime’ and ‘Pani’ means ‘Water’. In short, it is basically spicy mint lime water aka mint limeade, which is a mixture of water, lime juice, sugar, black salt and mint leaves, ginger and roasted cumin seeds.

Summer means scorching sun, heat, dehydration and water loss due to sweating and thirst. All these things absorb our energy and leave us lethargic, especially after coming from outside during these days. Nothing can be better and healthier than a chilled glass of pudina shikanji to quench our thirst and instantly regain our lost energy. A glass of vitamin C-rich drink with cooling agents and mint herbs can be considered one of the best ways to cool off after fighting the sun.

Since my childhood, I have seen my mother to quite frequently prepare a jug of lemon pudina drink during summer days and serve us a chilled glass of it after coming from outdoor activities. It was so refreshing, soothing and an instant energy booster.

This nimbu pudina sharbat will always be very special to me because it is one of my favourite beverage recipes which I learnt from my mother. I still remember when guests used to visit our house, I was the person who used to prepare different types of lemon pudina drink for everyone with my own interest at the age of 12. In fact, I can’t give a count on how many times I have prepared it for family, friends, guests, relatives and for myself.

Now it has become compulsory to prepare large amounts of pudina shikanji aka nimbu pudina shikanji and store it in the fridge during the summer season. Whenever my husband and daughter come from outside, the first thing they ask is for a chilled glass of pudina nimbu pani.

According to me, mint lemonade recipe is one of the easiest summer beverages that I have ever prepared. This ridiculously easy-to-make summer drink hardly takes 5 minutes to come to your glass. Only a few basic ingredients which are easily available in any Indian kitchen pantry are enough to prepare this splendid drink. It could be a great option for beverages at any summer party or get-together. Other than this, pudina shikanji can also be served with spicy food to balance the meal.

Pudina shikanji with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.

Lime or lemon: The primary ingredient of the recipe is lime or lemon juice which provides a tangy taste and flavour to the refreshing drink.

Mint leaves: The second most important ingredient of the recipe. It adds cooling properties, refreshing aroma and colour to the sharbat.

Water: Another important ingredient which provides body to the drink and dilutes the mint base.

Ginger: It provides a nice zing and flavour to the drink.

Roasted cumin seeds: The addition of roasted cumin seeds provides an earthy flavour to the drink which goes fantastic with the drink.

Sugar: It adds the required sweetness to the pudina nimbu pani. But other sweeteners like honey, ground jaggery or maple syrup can also be used instead of sugar.

Black Salt: It adds a unique flavour which complements the drink and enhances its taste. It is added to balance the tangy taste of lemon.

Ice cubes: It makes the shikanji chilled.

Other than preparing regular pudina shikanji, you can come up with many new ideas and variations to give a twist.

If you have less time and want to keep the recipe simple, then just skip the mint leaves, ginger and masalas from the recipe. Just add lime juice, water, sugar, salt and give a mix. Your plain shikanji is ready.

If you like a strong lime flavour, then add some lime zest to the drink.

If you like to add some boozy flavour to it then add vodka or white rum instead of water and make a perfect cocktail.

You can add soda instead of water and can prepare pudina nimbu soda which you can serve with spicy food.

• It helps to get hydrated.
• It is a good source of vitamin C which is very essential for our skin health. It rejuvenates our skin and reduces skin wrinkling and dry skin due to age.
• It is good for our digestive system and helps to prevent constipation.
• It freshens our breath and helps to get rid of toothache in some cases.
• It helps to prevent kidney stones.
• It is good for high blood pressure patients. Lemon juice contains potassium which helps to hydrate the lymphatic system and controls blood pressure.

Firstly, there is no hard and fast rule to prepare lemon pudina drink. You can manipulate the recipe according to your own preferences and likes.

• Always use chilled water to prepare the drink for immediate service.
• The addition of ice cubes makes the drink more chilled and soothing.
• If you have a sweet tooth, then increase the amount of sugar.
• If you prefer a tangy taste, then either increase the amount of lime juice or reduce the amount of sugar.
• If you don’t have black salt, then use regular salt instead of that. But the addition of black salt gives a better flavour to the drink.

Lime is the preferred citrus for this drink recipe, but lemon also works fine. If you don’t have lime, then you can use lemon.

After preparing the mint lemonade, you can store it in a bottle in the refrigerator for 2 days. The spices will sit at the bottom. Shake the bottle before serving.

I have never tried to freeze it, but it can be done. You can pour the mint lemonade into the icing tray and freeze them. Then transfer the ice cubes into a zip-lock bag. Just pour the cubes into the glasses and add little water. Allow them to melt before serving.

Yes, you can. To make the drink healthier, you can use honey instead of sugar. In fact, you can add a sweetener of your choice to the recipe.

To prepare pudina nimbu pani, first, pluck a few mint leaves from the stem and wash them thoroughly. Transfer the mint leaves into a jar of a grinder.

Then squeeze the lime either with your hand or with a lime squeezer separately in a bowl and strain the juice before use. Make sure there is no pulp or seed in the juice.

Add chopped ginger, roasted cumin seeds, sugar, black salt, lime juice and water, one by one into the jar of a grinder and close the lid. Pulse it to a smooth paste.

Then place a strainer on a large mixing bowl and pour the mixture into it and strain the content. Then add cold water and ice cubes into the mixing bowl and stir it nicely.

Transfer the content to a pitcher and refrigerate it or pour them straight into the glasses. Garnish the pudina nimbu pani with some mint leaves, lemon slices and serve it immediately.

Many summer drinks recipes have already been shared in my previous posts. You can check a few of them like

Shikanji
Aam panna
Sweet lime soda

..And Many more…

1 cup = 250 ml

• ½ cup Mint leaves aka Pudina
• ⅓ cup Lime juice or 2 Limes or Lemon, freshly squeezed juice
• 1 inch Ginger, peeled and chopped
• 1 teaspoon roasted Cumin seeds
• 5 tablespoons Sugar, adjust accordingly
• 1 teaspoon black Salt
• 3½ cups chilled Water
• 10-15 Ice cubes

1. First, pluck a few mint leaves from the stem and wash them thoroughly.
2. Squeeze 2 limes or lemons either with your hand or with a lime squeezer separately in a bowl and strain the juice before use. Make sure there is no pulp or seed in the juice. Keep it aside.
3. Transfer ½ cup mint leaves into a jar of a grinder.
4. Add chopped ginger, 1 teaspoon roasted cumin seeds, 5 tablespoons sugar, 1 teaspoon black salt, ⅓ cup lime juice and ½ cup water, one by one into the jar of a grinder and close the lid.
5. Pulse all the content to a smooth paste.
6. Place a strainer on a large mixing bowl.
7. Pour the mixture into it and strain the content.
8. Add 3 cups cold water and 10-15 ice cubes into the mixing bowl and stir it nicely.
9. Transfer the content to a pitcher and refrigerate it or pour them straight into the glasses.
10. Garnish the masala pudina nimbu pani with some mint leaves, lemon slices and serve it immediately.

Prepare the pudina shikanji and serve it immediately. Garnish it with some mint leaves and lime or lemonade slices. Serve chilled and enjoy every sip of the delicious and refreshing summer drink with either spicy food or simply to cool off.

Pudina shikanji | Lemon Pudina drink | How to make Pudina Shikanji

Serves: 4 Prep Time: 5 minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• ½ cup Mint leaves aka Pudina
• ⅓ cup Lime juice or 2 Limes or Lemon, freshly squeezed juice
• 1 inch Ginger, peeled and chopped
• 1 teaspoon roasted Cumin seeds
• 5 tablespoons Sugar, adjust accordingly
• 1 teaspoon black Salt
• 3½ cups chilled Water
• 10-15 Ice cubes

Instructions

1. First, pluck a few mint leaves from the stem and wash them thoroughly.
2. Squeeze 2 limes or lemons either with your hand or with a lime squeezer separately in a bowl and strain the juice before use. Make sure there is no pulp or seed in the juice. Keep it aside.
3. Transfer ½ cup mint leaves into a jar of a grinder.
4. Add chopped ginger, 1 teaspoon roasted cumin seeds, 5 tablespoons sugar, 1 teaspoon black salt, ⅓ cup lime juice and ½ cup water, one by one into the jar of a grinder and close the lid.
5. Pulse all the content to a smooth paste.
6. Place a strainer on a large mixing bowl.
7. Pour the mixture into it and strain the content.
8. Add 3 cups cold water and 10-15 ice cubes into the mixing bowl and stir it nicely.
9. Transfer the content to a pitcher and refrigerate it or pour them straight into the glasses.
10. Garnish the masala pudina nimbu pani with some mint leaves, lemon slices and serve it immediately.