Cooking | Homemade Lemonade/nimbu pani/limbu sarbat

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There are always some dishes associated with season, occasion and stages of life. When summers hit hard and when kids are home during summer holidays, the first and foremost thing mothers (and in general all the folks) think about is our very humble and old nimbu pani or limbu sarbat. With the increasing need of hydrating oneself, how can we not go grab a glass of this easy drink? And what could be the easiest way to welcome your guests?

With the recipe I am sharing with you today, you don’t have to squeeze those lemons every now and then, and keep fishing for the seeds else they dive into somebody’s stomach!

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This easy to make lemon syrup is surely going to be a hit with you… just 3 (sugar, water and of course lemons) ingredients (well, you can count salt, the 4th one if you want to be precise)…and a wee bit of patience… the reward is the easiest way to make nimbu pani or whatever drink you want to put up…because this syrup can also be added to any other fruit juice to make a fancy drink.

Here is what you will need-

  1. Juice of 12 big lemons – strained to remove any seeds and lemon particles
  2. Sugar – 2 and 1/2 cup
  3. Water – 3/4 cup
  4. Salt – 2 tsp

Instructions –

  1. Add sugar and water in the pot. Mix properly and bring to boil. Boil the syrup to a soft ball consistency.
  2. Once the syrup reaches the desired consistency, turn of the heat and add the lemon juice. Stir the mixture so that the lemon juice mixes well with the syrup. Keep stirring the mixture once in a while till it comes to room temperature. Add the salt and mix well. You can use rock/black salt as well.
  3. Your lemon syrup is ready, store the syrup in a clean sterilized glass jar. You can keep the mixture in the fridge but it stays well even at the room temperature. To make nimbu pani or lemonade, take 2 tbsp of syrup in a glass and 1 glass of cold water. You could as well add ice. Mix well and serve chilled.

 

Note: The above quantity makes little less than 2 cups of lemon syrup or around 20 medium size glasses of lemonade. You could add strawberry or other fruit juices to make flavored lemonade.

Let me know if you make my recipes, I would like to know your feedback and suggestions!

Happy summer holidays,

Prajakta

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Back to Blogging – Strawberry-pom-pistachio smoothie

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Vadodara – the new city we will now call our home! We were back on Sunday from our short trip to our hometown Pune. As I mentioned in my last post, we were due moving our household to Vadodara, and we just moved! Few days before heading to Pune, I made this strawberry-pomegranate-pistachio smoothie for breakfast. So the first thing I wanted to do (apart from unpacking) was to post this smoothie recipe.

Its light and refreshing on your taste buds and yet stomach-feeling. Plus, its a quick one to pull together. The only time consuming part – if you don’t know the quick-tricks is removing pomegranate kernels. Done that, this smoothie comes together in a jiffy. I spent hardly 10 minutes in making this, another 5 minutes in gulping it down and 45 minutes in photographing the beauty! 😉

I have named her ‘Pink Beauty’! 🙂

What are you waiting for? Go make this fast…

Here is what you will need ~

  1. 6-8 Strawberries – cleaned, stems removed, and cut into chunks
  2. Kernels of half pomegranate – making sure piths are removed
  3. 1 cup milk
  4. 1 tbsp cream from top of the milk*
  5. 5-6 unsalted pistachios – slightly roasted
  6. 1 tsp flax seeds
  7. 1 tsp honey (this smoothie is only mildly sweet, add more honey if you prefer it to be more sweet)
  8. 3-4 mint leaves, torn with hands
  9. Juice of half a lemon

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Instructions ~

  1. Puree strawberries in a blender, this is to make sure there are no larger pieces of strawberries in your smoothie. Now add remaining ingredients except lemon juice and blend until smooth. Lastly, add lemon juice and pulse for few seconds.
  2. Pour in your favorite glass and enjoy!

This recipe makes 2 individual servings or one huge serving.

As always, let me know if you make my recipes and like them. You can share your feedback here on the blog or Kesariyaa’s social media platforms.

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* In India, it is a daily practice to boil the milk, cool it down and then gather the cream on top of the boiled milk. This cream usually makes its way to homemade ghee (clarified butter). You can use low fat cream here as well.

Happy cooking,

Prajakta