30 Min
DF
GF
NF
V
Shikanji
Indian summers are relentless and the common go-to drink in north India is limeade (nimbu pani, as it is called in Hindi).
Even domestic airlines will serve a version of it as soon as you board a flight. However, there is an elevated version, called shikanji, that I have taken to making for myself this sweltering Texas summer.
Shikanji is simply a concoction of lime, cumin, ginger, and salt with variations like mint, basil, or saffron. It’s versatile, refreshing, hydrates the body by replenishing its minerals and vitamins, and helps with digestion.
This is a highly adjustable recipe. Tailor it to your taste, and depending on how juicy the limes or lemons are. If you like your drinks sweeter, use more honey and vice versa, add less. A dash of gin or bourbon can turn shikanji into a delicious nightcap.
Indian summers are relentless and the common go-to drink in north India is limeade (nimbu pani, as it is called in Hindi).
Even domestic airlines will serve a version of it as soon as you board a flight. However, there is an elevated version, called shikanji, that I have taken to making for myself this sweltering Texas summer.
Shikanji is simply a concoction of lime, cumin, ginger, and salt with variations like mint, basil, or saffron. It’s versatile, refreshing, hydrates the body by replenishing its minerals and vitamins, and helps with digestion.
This is a highly adjustable recipe. Tailor it to your taste, and depending on how juicy the limes or lemons are. If you like your drinks sweeter, use more honey and vice versa, add less. A dash of gin or bourbon can turn shikanji into a delicious nightcap.
30 Minutes
4
Notes & Variations
- To toast cumin seeds, place in a small pan or skillet over medium heat for 3 to 4 minutes, stirring frequently until they darken slightly and start to emanate an aroma. Cool then grind. Ground cumin will maintain its flavor when stored in a dark place for up to three months.
- Add a generous pinch of saffron at the beginning.
- Replace the honey with maple syrup or cane sugar.
Notes & Variations
- To toast cumin seeds, place in a small pan or skillet over medium heat for 3 to 4 minutes, stirring frequently until they darken slightly and start to emanate an aroma. Cool then grind. Ground cumin will maintain its flavor when stored in a dark place for up to three months.
- Add a generous pinch of saffron at the beginning.
- Replace the honey with maple syrup or cane sugar.
Tags:
Tags:
OH, THAT'S FRESH.
When's the last time you said that about anything? We'll now here's your chance, have a go at the drinks below!
THESE DRINKS WERE MEANT FOR SHARING.
