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Indian

Jain Phudina Nimbu Pani

Jain phudina nimbu pani blends mint, lemon juice, sugar, roasted cumin, black salt, and chilled water without onion or garlic.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Jain Phudina Nimbu Pani

5 mintotal

Prep 5 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

No inactive time; blend mint with lemon and sugar first, then dilute with chilled water.

Method

  1. In a blender jar, add the fresh mint leaves, sugar, roasted cumin powder, black salt, and lemon juice.

  2. Add a small amount of water. Blend on high speed until the mint leaves are completely pureed into a smooth green liquid.

  3. In a pitcher, add the ice cubes.

  4. Pour the concentrated mint puree through a strainer into the pitcher. (Straining is optional, but it gives a smoother, cafe-style drink without leafy bits getting stuck in your teeth).

  5. Add the remaining chilled water to the pitcher.

  6. Stir well to combine everything.

  7. Taste and adjust sugar or lemon if needed.

  8. Pour into glasses garnished with a slice of lemon and serve immediately.

How to tell it's done

A vibrant emerald green, clear, icy drink that balances sharp acidity, sweet minty freshness, and earthy roasted cumin.

Getting it right

Tip

Blend the mint leaves with sugar and lemon juice first; the small amount of liquid helps the leaves break down before you dilute the drink.

What to serve it with

The perfect welcome drink for guests arriving from the hot summer sun.

Common mistakes

The drink is bitter and grey-green.
Blend the mint briefly with a little water and strain it at once, rather than blending it long with ice. Mint bruised too hard and left standing turns bitter and the colour goes dull within minutes.

Substitutions

  • Sparkling water in place of still makes the shikanji version. Jaggery or honey can replace the sugar; honey needs dissolving in a little warm water first. Ordinary salt can stand in for black salt, though the drink loses its tang. Lime works as well as lemon.

Storing and reheating

Best within a few hours. The mint concentrate keeps a day in the fridge in a covered jar and is the sensible thing to make ahead; dilute and ice each glass as it is poured.