Indian beverage · Origin: India · Draft

Nimbu Mint Soda

Finished-dish photo

Sample café recipe: lemon, pudina and sparkling soda.

Recipe notes

Syrup options: MONIN Mojito Mint syrup or DaVinci Gourmet Menta Cubano (Mojito Mint) — flavour choices, not tested endorsements. The DaVinci version already lists lime juice, so taste the base before adding the full lemon quantity. Adjust sweetness to the bottle label. Approximate 250 ml liquid per glass before ice. Add soda only at service.

Allergens: None identified from ingredient names. Check packaged ingredient labels and cross-contact.

Servings Not recordedCooked yield Not recordedPrep 5 minMarinate/Rest 0 minCook 0 minTotal 5 min

Factor

×1

Custom

Ingredients

Drink

Service

Base recipe unchanged · 4 glasses → 4 glasses · batch ≈ 1209 g

Method

1
Mix strained lemon juice, mint syrup and black salt.
2
Taste the base diluted with a little of the measured soda; adjust salt and sweetness gradually.
3
Lightly bruise the mint leaves and divide between four glasses with the ice.
4
Do not blend carbonated water in a sealed blender.
5
Divide the lemon-syrup base between the glasses.
6
Top each with 205 ml chilled soda and stir gently.
7
Serve immediately.
8
For café batches, refrigerate the non-carbonated base and add soda per order to preserve fizz.

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