Every year I wait for the mint to reappear in the garden and just when it is truly hot, it is time for my kicked-up lemonade, this is a very traditional Indian recipe with some depth of flavor from my much loved maple syrup. This surfaces in my house when the mercury rises.
Well, if there were any doubts as to weather summer is here, I think today would have dispelled them for you at least if you lived in the New York area, we had the mercury soaring to the 80 degree mark truly heralding in the unofficial beginning of summer. Well every season does have its redeeming moments and the joy of summer among other things is the joy of savoring chilled wine and cool drinks. Then again you can try a classic Indian lemonade also called Nimbu Pani, which brings you all the refreshment without any alcohol.
I actually made this kicked up lemonade, well kicked with spice rather than alcohol although I do not think that a splash of limoncello would hurt. This totally hit the spot, I had some young and fresh ginger that I had initially grated in with the intention of straining out but the ginger was actually marinated and was not unpleasant to taste and I ended up leaving it in.
I have played around with a few older recipes and I have settled for this particular variation.
A refreshing take on a very Indian lemonade, sweetened with maple syrup.
- 4 lemons
- 1 teaspoon black salt
- 1 teaspoon grated ginger
- 1/2 cup pure maple syrup
- 1/2 cup mint sprigs
- 3 cups of water
- Lots of ice
- Cut the lemons and remove the seeds and squeeze the juice into a glass. Stir in the black salt and the ginger and let it steep for 30 minutes.
- Strain the juice and mix in the maple syrup. Add in the mint and the water and stir well.
- Add ice to the glasses and pour the lemonade into the glasses and enjoy.