Nimbu Pani

Ingredients:

1. 4 juicy Lemon (Nimbu)
2. 8 cup Water
3. 10 pitted and halves Dates (Khajoor)
4. 1/3rd cup Honey (Shahad)

Method:

• Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
• Slice the remaining lemons into thin rounds.
• Place the water and the dates in a sauce pan and gently boil for ten minutes.
• Add the zest and boil for another 2-3 minutes.
• Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
• Strain through a muslin lined sieve.
• Served chilled.