Nimbu Pani (Limeade)

Funky, salty and exceedingly sour, nimbu pani is a cool reprieve from the sweltering summer days in Lahore and across most parts of South Asia. It also makes for an excellent iftar drink: It’s instantly nourishing, and the salt hits differently after a long day of fasting. Kala namak, or Himalayan black salt, adds pungence to an already punchy drink. Add sugar, if you prefer balance over funk.

Ingredients

• 3

  limes or lemons

• 1

  cup ice cubes 

• ¼

  teaspoon kala namak (Himalayan black salt) 

• ¼

  teaspoon fine sea salt 

• 1

  teaspoon granulated sugar (optional)  

• A few sprigs of mint, for serving (optional)

Preparation

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.