Ginger Scented Lemon Soda (Nimbu Pani) with a Chaat Masala Rim


Juice of 3 lemons 

Juice of 1 lime 

2 inch piece of fresh ginger, peeled and finely grated 

½ cup sugar (or to taste)

To Serve:

Club soda or sparkling water 

A generous pinch of salt 

A generous pinch of chaat masala (why not try my homemade recipe?)

Lemon or lime slices

Mint leaves (optional)


To make the ginger-lemon syrup, combine the lemon and lime juices with the ginger and sugar in a small pan.

Heat gently until the sugar has dissolved then bring to the boil, reduce to a simmer for about 3 - 4 minutes.

Cool, then strain through a fine sieve or a muslin cloth, discarding any ginger solids. This syrup will keep for about two - four days in the refrigerator, and can also be frozen.

To serve, rim the glasses with a mixture of chaat masala and coarse sea salt. 

Place 3-4 tablespoons of syrup in a tall glass. Add a pinch of salt and top up with club soda.

Garnish with a lemon or lime slice, and mint leaves, if desired.

Recipe from:
Author: Michelle Peters - Jones
Please do not plagiarise