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.