Shikanji or Nimbu Pani (which translates to “lemon water”) is an Indian spiced and salted lemonade or limeade. This thirst-quenching drink is easy to make and perfect for hot summer days, leaving you absolutely refreshed.

Shikanji Indian lemonade in a crystal glass with a mint garnish.

A combination of sugar and salt in this Indian spiced lemonade does a fantastic job of staving off heat. This hydrating concoction is both tangy and lightly sweet and features a myriad of flavorful spices that really make it pop. You’ll never want to go back to drinking plain old lemonade again after giving this a try.

The salty-tart aspect of shikanji actually reminds me a bit of a non-alcoholic margarita (I love me some salted rims!). The salt actually plays an important role in refreshing you when you are dehydrated, as sodium is one of the electrolytes that is most quickly depleted through sweat.

Shikanji or nimbu pani can also help with heat-related nausea. Additionally, cumin and chaat masala help aid in digestion which can also provide relief after eating meals on a hot day.

Cafes and restaurants throughout India commonly offer this drink just as Americans may expect to enjoy iced tea or regular lemonade on hot days throughout the summer. If you’re looking for refreshing relief from summer heat, look no further!

Ingredient notes

Ingredients for Shikanji / Nimbu Pani on a grey wooden background.

Lemons or Limes: Use freshly squeezed lemon or lime juice.
Water: Ideally, use filtered water here. It should be cold, cool, or room temperature.
Chaat Masala: There is no substitute for chaat masala. It’s a unique spice mixture which includes spices like black salt and dried mango. These give it a combination of salty and tangy flavors. Find it in Indian markets or online. Use extra chaat masala to make Aloo Chaat (Potato Chickpea Chaat) or Aloo Tikki (Indian Potato Patties).
Salt: Traditionally, shikanji uses kala namak which is black salt. That being said, Chaat masala, one of the other ingredients in this recipe, typically includes black salt already. Kala namak has a sulphurous, pungent smell. I find that the amount included in the chaat masala is enough to get the flavor across without being overpowering. I prefer to use regular kosher salt for the rest of the salt added to my nimbu pani, yielding a good balance of flavor.
Sugar: I don't add too much sugar to my shikanji. I find this ratio yields a more tart and fresh beverage, rather than the sweeter style of lemonade we are used to in the States. That being said, you can definitely add more sugar if you prefer a sweeter drink. Just taste and adjust as needed.

A glass of shikanji Indian lemonade on a grey wooden background with limes around it.

How to make it

Combine water, lemon or lime juice, sugar, chaat masala, salt, ground cumin, and black pepper in a bowl or pitcher and stir until the sugar dissolves. Taste and adjust seasoning (e.g. sugar and salt) if desired.

A pitcher filled with Shikanji / Nimbu Pani (Indian spiced lemonade).

Add ice cubes to glasses and pour shikanji over the ice. Garnish with sprigs of mint and serve.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Shikanji Indian lemonade in a crystal glass with a sprig of mint garnish on a grey wooden surface.

Expert tips

Store for a few days in the refrigerator without ice, as it will dilute the mixture. Make sure to give it a good stir before serving, as some of the spices will settle at the bottom over time.

Want something even more refreshing? Freeze the shikanji mixture into popsicles!

Prefer a more effervescent drink? Use club soda or soda water in place of the regular filtered water. In this case, serve it immediately as storing it for longer periods of time will diminish the bubbles.

Shikanji / Nimbu Pani served in a short crystal glass with a sprig of mint garnish.

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