Amla ginger cooler
Fresh amla blended with ginger, black salt and cold water: 15 kcal, sharp and sour, a few grams of fibre.
- Time
- 5 min
- Makes
- 1 serving
- Level
- Easy
- Gear
- Blender / mixer
Per serving
1 glass (250 ml)
- Calories
- 15kcal
- Protein
- 0g
- Carbs
- 5g
- Fibre
- 2g
- Fat
- 0g
- Sugar
- 2g
Amla (Indian gooseberry) is intensely sour and most people can't eat it plain. Blended with ginger, a pinch of black salt and a glass of cold water it becomes a tart, slightly fibrous drink that wakes you up more than coffee does. Have it mid-morning or before lunch; a small glass is plenty.
- Low calorie
- No cook
- Under 15 min
- Budget
- No added sugar
- Breakfast
- Anytime
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Ingredients
Method
- 1
Cut the amla segments away from the hard seed and chop roughly. Peel the ginger.
- 2
Blend amla, ginger, black salt, herbs and water on high for 40 seconds until as smooth as it will get.
- 3
Strain through a sieve, pressing the pulp, or drink unstrained for the fibre. Serve over ice.
Tips
- Too sour? Add 1/2 tsp jaggery rather than more water; the salt and sweet together tame it.
- Frozen amla from the supermarket works just as well out of season.
Swaps
- Replace the amla with 1 whole lemon (peeled, seeds removed) blended in the same way for a thicker nimbu pani.
Storage
Drink within an hour; it browns quickly.
Nutrition is estimated per serving from IFCT 2017 and USDA FoodData Central and rounded. Your ingredients and portions will differ a little.
More drinks
Chia lemon water
Lemon water with a teaspoon of soaked chia and a pinch of salt: 30 kcal, slow to drink and good before a long session.
- 12 min
- Calories
- 30 kcal
- Protein
- 1 g protein
