Traditional Indian Recipes · Lemonade

Refreshing Indian Shikanji (Nimbu Pani) with Monk Fruit

Name: Refreshing Indian Shikanji (Nimbu Pani) with Monk Fruit
Prep time: 5 min
Yield: 2 tall glasses
Cuisine: Indian
Ingredients: 2 Large fresh juicy Indian lemons (juiced); 2.5 cups Chilled filtered water or club soda; 2 tbsp MONKAURA Erythritol + Monk Fruit Sweetener; 1/4 tsp Kala namak (Indian black rock salt); 1/4 tsp Roasted cumin powder (bhuna jeera); Pinch of regular rock salt; Fresh mint leaves for garnish; Ice cubes

Crafted with MONKAURA Erythritol + Monk Fruit blend. Replaces 30g of refined sugar 1:1 with zero added sugar and clean natural sweetness.

Prep Time: 5 minsCook Time: 0 minsYield: 2 tall glasses

Nutritional Comparison Profile

15 kcal (from lemon juice, 0g added sugar)Calories per serving

0gAdded Cane Sugar

1:1Direct Sugar Replacement

How to measure: 2 tablespoons (24g) MONKAURA replaces 2 tablespoons granulated sugar 1:1.

Ingredients

·2 Large fresh juicy Indian lemons (juiced)
·2.5 cups Chilled filtered water or club soda
·2 tbsp MONKAURA Erythritol + Monk Fruit Sweetener
·1/4 tsp Kala namak (Indian black rock salt)
·1/4 tsp Roasted cumin powder (bhuna jeera)
·Pinch of regular rock salt
·Fresh mint leaves for garnish
·Ice cubes

Step-by-Step Method

1.In a small mixing cup, combine 2 tablespoons of MONKAURA sweetener with 1/4 cup of warm water. Stir for 20 seconds until the fine crystals dissolve completely.
2.In a glass pitcher, add freshly squeezed lemon juice, black salt (kala namak), and freshly roasted cumin powder.
3.Pour in the dissolved MONKAURA syrup and top with chilled water or club soda.
4.Stir vigorously. Taste and adjust salt or lemon intensity according to your taste.
5.Fill two tall glasses with ice cubes, pour the shikanji over the ice, clap fresh mint leaves between your palms to release aromatics, and float on top. Serve chilled.