Ingredients
3 limes or lemons
1 cup ice cubes
1/4 teaspoon kala namak (Himalayan black salt)
1/4 teaspoon fine sea salt
1 teaspoon granulated sugar (optional)
A few sprigs of mint, for serving (optional)
Directions
1
Peel the limes: Slice off the tops and bottoms then, working with one at a time, place each one vertically on a cutting board, setting it on one flat, cut side. Next, slice off the skin and pith. Repeat with remaining limes.
2
Put peeled limes, ice cubes, kala namak, fine sea salt and sugar, if using, in a blender, along with 3 cups of water. Blend on high until the ice is crushed and the nimbu pani is frothy.
3
Strain, then serve in a glass with a sprig of mint, if you like.