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Shikanjvi (Punjabi Spiced Lemonade)

Shikanjvi (Punjabi Spiced Lemonade): a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Kanikatwl, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Shikanji-_served_with_pomegranate,grated_apple_and_mint.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Shikanjvi (Punjabi Spiced Lemonade)

Photo: Kanikatwl · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 1
Difficulty: Medium

Ingredients

  • •Cold water
  • •2 lemons , juiced
  • •1 small chunk of ginger
  • •1–2 teaspoons sugar (raw if possible)
  • •½ teaspoon salt
  • •½ teaspoon pepper

Instructions

  1. 1Pour the water into a glass.
  2. 2Add the lemon juice, ginger, sugar, salt and pepper, then shake it vigorously.
  3. 3Serve cold.

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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