Nimbu sharbat syrup | lemon juice concentrate |nimbu paani recipe | nimbu or limbu sharbat

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Recipe card for nimbu sharbat syrup

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course beverages
Cuisine Indian
Servings 1 Medium size bottle

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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