Indian · Dessert
Salted Lemon Ice Drink
A nimbu pani turned into granita: sweet-salty-sour lemonade syrup scraped into loose, glittering ice crystals and finished with crushed ice and torn mint. This is the classic Indian roadside cooler reimagined as a spoonable iced treat, bracingly refreshing in hot weather.
$0
12 minsPrep
3 minsCook
315 minsTotal
EasyLevel
Nutrition per serving
61Calories
0.2gProtein
0.1gFat
15.9gCarbs
14.5gSugar
0.2gFiber
389mgSodium
0mgChol
0gSat Fat
41mgPotassium
6mgCalcium
0.1mgIron
0mcgVitamin B12
8.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pacifico Pale Lager
local
Nimbu Pani (Traditional Salted Lemon Water)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Dissolve the sugar and salt into the measured water over low heat just until clear, then take off the heat immediately — do not let it boil hard.
2
Stir in the lemon juice and the squeezed ginger juice, taste for the salt-sour-sweet balance, then chill the mixture fully in the fridge for at least 1 hour.
3
Pour the chilled syrup into a shallow tray (about 350ml) and freeze for 1 hour, then scrape the surface with a fork every 30-40 minutes until it forms loose, light crystals throughout, about 3-4 hours total.
4
Just before serving, fold the crushed ice through the scraped crystals to loosen the texture.
5
Spoon into two chilled glasses or bowls, top each with torn mint leaves, and serve immediately with a short spoon or straw.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Water, chilled, base
- 28g28g Sugar White, dissolved into syrup, sweetener
- 40g40g Lemon Juice, freshly squeezed, flavour
- 2g2g Salt, fine, stirred into syrup, seasoning
- 4g4g Ginger Fresh, grated, juice squeezed out, flavour accent
- 4g4g Mint, torn, for garnish, garnish, 1
- 22g22g Ice, crushed, folded through at serving, texture, 1
