Saffron Nimbu Pani (Recipe Kesar Lemonade) - A Royal Indian Summer Cooler
Make refreshing saffron nimbu pani at home in 5 minutes. This kesar lemonade blends fresh lime, saffron strands, and black salt for the perfect summer cooler.
Servings: 4 people
Ingredients
- 12-15 saffron strands
- 2 tablespoons warm water
- 4 medium lime
- 4 tablespoons sugar
- ½ teaspoon black salt
- 1 pinch regular salt
- 4 cups cold water divided
- mint springs and lime slices for garnishing
Instructions
- Add the saffron strands to warm (not hot) water. Let it sit for 10 minutes. The liquid will turn a beautiful golden-orange. This step is what gives the drink its color and aroma, so do not skip it.
- Roll the limes on the counter with the heel of your hand to soften them. This helps you extract more juice. Cut them in half and squeeze the juice through a strainer into a large jug. Discard the seeds and pulp.
- Add sugar, black salt, and a pinch of regular salt to the jug. Pour in 1 cup of cold water and stir well until the sugar dissolves completely. Warm water dissolves sugar faster, but cold water works fine if you stir patiently.
- Pour in the bloomed saffron along with its soaking liquid. Add the remaining 3 cups of cold water and stir.
- Take a small sip. Add more sugar if it tastes too sour, squeeze a little more lime if it feels flat, or a pinch more black salt if it lacks depth.
- Fill tall glasses with ice. Pour the saffron nimbu pani over the ice. Garnish with fresh mint leaves and a thin slice of lime. Serve right away.
Nutrition
Calories: 67kcal | Carbohydrates: 19g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 302mg | Potassium: 71mg | Fiber: 2g | Sugar: 13g | Vitamin A: 34IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 0.4mg
