I am sharing a refreshing Shikanji for this month’s #FoodieExtravaganza Lemonade theme! What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? The host for the month (this time it is Lauren of Sew You Think You Can Cook!) looks at The Nibble and pick something off of their list. She decided on Lemonade for National Lemonade Day on August 20th. Other foods celebrated in August include peaches, chocolate chip cookies, zucchini, rice pudding, bratwurst, waffles, bacon, and potatoes. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Shikanji (Shikanjvi) is a popular summer drink in Northern India and Pakistan. Lemon juice and water are seasoned with sugar, ginger, black salt, cumin, and black pepper. These spices are added to actually help with the cooling effect. The drink comes together fairly quickly with no cooking needed, but you can also find Shikanji Masala packets in some Indian grocers with the spices already pre-measured. Omit everything but the lemon, sugar, and water and you will have a simple lemonade known as Nimbu Pani. Replace the water with club soda to make Soda Shikanji.
I used granulated sugar for the lemonade, but it can also be substituted with honey or jaggery. Start with two tablespoons of the sugar and slowly add more if needed to taste.
If refrigerating for later, stir well before serving.
Black salt (Kala Namak, Himalayan Black Salt, Bire Noon) is a type of rock salt popular in South Asian cuisine for its high mineral content. It is a dark purplish color when whole, but looks more pinkish gray when ground. The high sulfur content gives it a strong, eggy pungent taste compared to regular salt. This is not to be confused with Hawaiian black salt or lava salt which is colored black from activated charcoal. Black salt can be found in some Asian food markets specializing in Indian ingredients, health food stores, or on Amazon: Black Salt. If black salt is not available, you can substitute with sea salt (start with only 1/4 teaspoon). It just won’t have as strong of a flavor.
Check out what everyone else made for the event:
- Dairy-Free Frosted Lemonade by Cookaholic Wife
- Frosty Raw Strawberry Lemonade by Fearlessly Creative Mammas
- Honey Mint Lemonade by Sew You Think You Can Cook
- Lemony White Sangria by Hardly A Goddess
- Papaya Lemonade (or cocktail!) by Caroline’s Cooking
- Peachy Lemonade by A Day in the Life on the Farm
- Pineapple Pink Lemonade Shaved Ice by Food Lust People Love
- Shikanji (Indian Lemonade) by Tara’s Multicultural Table
- Sparkling Apple and Watermelon Lemonade Spritzers by Sneha’s Recipe
- Sparkling Blue Basil Lemonade by Culinary Adventures with Camilla
- Sparkling Milk Lemonade by Our Good Life
Shikanji (Indian Lemonade)
Adapted from Spice Up the Curry
2 1/2 cups cold water
4 tablespoons lemon juice
2-3 tablespoons granulated sugar
1/2 inch ginger, finely grated
1/2 teaspoon black salt
1/2 teaspoon toasted, ground cumin
Pinch finely ground black pepper
In a bowl, whisk together the water, lemon juice, sugar, ginger, black salt, cumin, and pepper. Taste and adjust seasonings if needed.
Serve immediately with lemon slices, ice cubes, and fresh mint.