4 juicy Lemon (Nimbu)
8 cup Water
10 pitted and halves Dates (Khajoor)
1/3rd cup Honey (Shahad)
How to make nimbu pani:
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.