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Recipe Video
Nimbu sharbat syrup | lemon juice concentrate |nimbu paani recipe | nimbu or limbu sharbat
Ingredients
For lemon juice concentrate
- 1 cup lemon juice
- 3 cup sugar
- 1.5 cup water
- 2 tsp black salt
- 1 tsp salt
For nimbu shikanji
- 3 tbsp nimbu sharbat syrup lemon juice concentrate
- ½ tsp roasted cumin powder
- ¼ tsp black pepper powder
- 7-8 mint leaves
- Ice cubes
- Cold water
For nimbu pani ( lemonade)
- 3 tbsp nimbu sharbat syrup lemon juice concentrates
- 1 tbsp sabja seeds
- Ice cubes
- Cold water
Instructions
- Take out 1 cup lemon juice in a bowl. Then in the proportion of 1 cup lemon juice take 3 cups of sugar.
- Now in a pan take 3 cup sugar and 1.5 cups water and cook till sugar is completely dissolved.
- When sugar is completely dissolved and sugar syrup is slightly sticky or ½ string consistency at that time switch off the gas.
- Cooldown sugar syrup completely. Then add 1 cup lemon juice and mix well.
- Then add 2 tsp black salt and salt and mix well.
- Lemon syrup concentrate or nimbu sharbat syrup is ready. Then store it into glass bottle jar.
- For nimbu shikanji – in glass take 3 tbsp nimbu sharbat syrup, ½ tsp roasted cumin powder, ¼ tsp black pepper powder, mint leaves, ice cubes, and cold water. Mix well and serve.
- For nimbu pani – in glass take 3 tbsp nimbu sharbat syrup, 1 tbsp sabja seeds, ice cubes, and cold water. Mix well and serve.
Notes
- choose thin skin lemon for lemon sharbat syrup.
- when sugar syrup is completely cool down, and then add lemon juice in it otherwise it tastes bitter.
- store lemon sharbat syrup into glass bottle jar.
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