Masala Lemonade Recipe: 3 Ways to Make It at Home (Pudina Shikanji, Classic & Sparkling)

There's a certain kind of thirst that only a masala lemonade can fix. Not just any lemonade, but the kind that hits you with that first sip of tart, spiced, slightly chatpata flavour and makes you immediately reach for a second glass. That's exactly what we're making. Three versions of masala lemonade, a classic that nails the street-style original, a pudina shikanji that adds cool mint depth, and a sparkling masala soda shikanji that's sure to be a party favourite in summers.

Each one uses our Orika Masala Lemonade Premix as the base, which means you get that authentic lemonade masala flavour, roasted cumin, amchur, black pepper, tamarind, already blended and balanced, without hunting down seven different spices.

What You Need (For All 3 Recipes)

The shopping list is short. For all three versions of this masala lemonade recipe, you'll need:

• Orika Masala Lemonade Premix (1 sachet per glass)

• Cold water or chilled soda

• Fresh lemon juice (optional: enhances the fresh citrus note)

• Ice cubes

• Fresh mint leaves (for the pudina version)

• Chilled sparkling water or soda (for the sparkling version)

That's genuinely it. No mortar and pestle. No dry roasting. No sourcing nimbu shikanji powder from three different shops.

Recipe 1: Classic Masala Lemonade

The one that started it all. Clean, sharp, deeply satisfying.

This is the masala lemonade recipe people mean when they say they want something that tastes like it came from a street cart in Chandni Chowk. The lemonade masala powder in Orika's premix carries the full profile, so all your effort goes into the ratio, not the prep.

If you're looking for a no-fuss, perfectly balanced drink, this is your go-to masala lemonade recipe.

Prep time: 1 minute Serves: 1 glass

Ingredients

• 1 sachet Orika Masala Lemonade Premix

• 230 ml chilled water

• Ice cubes

Method

1. Empty the premix into a glass.

2. Add chilled water.

3. Stir well until fully dissolved.

4. Add ice and serve immediately.

This is your classic nimbu shikanji ka masala experience, tangy, refreshing, and perfectly spiced without needing to measure anything.

Pro Tip: Use very cold water instead of room temperature, it sharpens the citrus notes and enhances the spice blend. Use a steel tumbler if you have one. It keeps the drink colder for longer and feels genuinely street-authentic.

Recipe 2: Pudina Shikanji (Mint Masala Lemonade)

The most refreshing version. Cool, herby, and perfect for summer afternoons.

Pudina shikanji is the upgrade that takes masala nimbu shikanji from great to unforgettable. The mint doesn't just sit on top as a garnish, it's muddled right into the glass so the cool, slightly bitter herbal notes merge with the spiced lemonade base. The result is something that tastes like it took twenty minutes and costs significantly more than it does.

Prep time: 3 minutes Serves: 1 glass

Ingredients

• 1 sachet Orika Masala Lemonade Premix

• 230 ml cold water

• 8–10 fresh mint leaves (pudina), plus extra to garnish

• 1 tsp fresh lemon juice

• 4–5 ice cubes

Steps

1. Place mint leaves in the bottom of your glass. Add 3–4 ice cubes on top — the weight of the ice gently bruises the mint without fully crushing it, which releases flavour without bitterness.

2. Empty the Orika Masala Lemonade Premix sachet directly over the mint and ice. It will start releasing its aroma immediately when it hits the mint.

3. Add 230 ml of cold water slowly, pouring over the back of a spoon if possible, this keeps the mint leaves in place at the bottom rather than floating to the top.

4. Add fresh lemon juice (optional) for a more pronounced lemon flavour. Stir gently from the bottom up, two or three times. You want to mix the masala lemonade without completely shredding the mint leaves.

5. Top with 2–3 fresh mint sprigs as a garnish. Serve with a wide straw so the mint aroma hits you with every sip.

Pro tip: If you want a more intense mint flavour, lightly slap the garnish leaves between your palms before placing them on top. Slapping (not tearing) releases the essential oils without any bitterness.

Recipe 3: Sparkling Masala Soda Shikanji

The party version. Fizzy, bold, and completely addictive.

Masala soda shikanji is what happens when the classic nimbu shikanji ka masala meets carbonated water, and the result is one of those drinks that tastes like it should be on a café menu. The carbonation amplifies the tamarind's tartness and makes the cumin smokiness pop in a way that flat water doesn't. It's also genuinely easy to make.

This is also the version closest to the famous Thalappakatti masala lemonade style from South India, where soda, spice, and lemon come together for a drink that's bold, tangy, and deeply refreshing all at once.

Prep time: 2 minutes Serves: 1 glass

Ingredients

• 1 sachet Orika Masala Lemonade Premix

• 60 ml cold water (to dissolve the mix first)

• 170 ml chilled sparkling water or plain soda

• 1 tsp fresh lemon juice

• 4–5 ice cubes

• Lemon wedge + pink salt pinch to garnish

Steps

1. Fill your glass with ice first. This is important for sparkling versions, adding soda to a warm glass kills the carbonation fast.

2. In a separate small bowl or cup, dissolve the Orika Masala Lemonade Premix in 60 ml of cold still water. Stir well for 20 seconds until fully dissolved. Pre-dissolving the masala lemonade powder in still water means your soda doesn't go flat while you're trying to stir out lumps.

3. Pour the dissolved masala mix over the ice in your glass.

4. Optionally, add lemon juice directly over the ice if you want a more pronounced lemon flavour.

5. Pour chilled sparkling water or soda slowly down the side of the glass, not straight down the middle. This preserves the fizz.

6. Give it one gentle stir from the bottom. Just once. More stirring means less fizz.

7. Finish with a lemon wedge on the rim and a tiny pinch of pink salt.

Pro tip: For a party batch of masala soda shikanji, pre-dissolve multiple sachets of Orika Masala Lemonade Premix in a small amount of still water and keep it chilled. When guests arrive, pour the masala concentrate over ice and top each glass individually with fresh soda. This way the carbonation stays intact for every single serving.

Why Use a Premix for Masala Lemonade?

Traditionally, making nimbu shikanji masala at home requires roasting, grinding, and balancing multiple spices. While it's rewarding, it's not always practical.

Using a ready lemonade masala or masala lemonade powder simplifies the process without compromising on taste.

Benefits:

• No need to measure spices

• Consistent flavour every time

• Ready in seconds

• Perfect for daily use or guests

It's essentially your shikanji ka masala, already perfected.

One sachet of Orika Masala Lemonade. 230 ml of chilled water or soda. Sixty seconds. That's the entire process.

Just Rip. Mix. Sip.

And if you love the spiced, tangy profile of masala lemonade, you'll want to try Orika Jaljeera Lemonade Premix next, a gently spiced cooler that uses the same "rip and mix" approach with a deeper, earthier flavour profile. The two together make for a genuinely impressive drinks spread at any party, without any actual effort.

👉 Shop Orika Masala Lemonade Premix at orikaflavours.com Real herbs & spices · No artificial flavours · Free shipping above ₹499

Frequently Asked Questions

Q: Can I make masala lemonade without fresh lemons?

A: Yes, the Orika Masala Lemonade Premix contains lemon juice powder, so fresh lemon is optional. Adding it enhances the fresh citrus note, but the drink is complete without it.

Q: What's the difference between shikanji and nimbu pani?

A: Nimbu pani is plain lemon water with sugar and salt. Shikanji is the spiced version, made with shikanji masala that includes cumin, kala namak, and chaat spices. Masala lemonade and shikanji refer to essentially the same drink, with regional naming differences.

Q: Can I use warm water instead of cold?

A: The directions allow for it, but cold water gives a noticeably better result. The spices in the lemonade masala powder release differently at lower temperatures: sharper, cleaner, more refreshing.

Q: How much masala lemonade premix should I use per glass?

A: One sachet per 230 ml of water is the standard. For a stronger masala lemonade flavour, use less water. For a lighter drink, add more water.

Featured in this blog: Orika Masala Lemonade Premix | Orika Jaljeera Lemonade Premix

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