Nelli Fruit Juice Recipe

4.80 from 5 votes

A traditional Sri Lankan nelli juice made from fresh Indian gooseberry or frozen amla. Sharp, golden, and refreshing at a 1:6 dilution ratio with raw honey and black salt. Ready in 10 minutes.

Course Drinks, Fruit Drinks

Cuisine American

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Prep Time 10

Total Time 10

Servings 2 glasses

Calories 35kcal

Author Zoe Tanaka

Equipment

Blender
Fine mesh strainer
Large bowl or pitcher
Citrus juicer (optional)

Ingredients

Juice Base

200 g fresh nelli (Indian gooseberry / amla) or frozen amla chunks, thawed Fresh from October to February at South Asian grocery stores; frozen amla available year-round
1/2 cup cold water For blending only -- not the dilution water
pinch of black salt (kala namak) Available at Indian grocery stores

Per Glass

1 cup cold water For diluting -- gives a 1:6 juice-to-water ratio per glass
1 tsp raw honey Adjust to taste; do not use refined white sugar
1 tsp fresh lime juice Optional -- slows oxidation and adds brightness

Instructions

Prepare the Fruit

If using fresh nelli, wash the fruits and remove the seeds by cutting or pressing out the hard central pit. Discard the seeds. If using frozen amla, thaw completely at room temperature before blending -- do not use partially frozen chunks.
Add the pitted nelli or thawed amla to a blender with 1/2 cup cold water. Blend on high speed for 30 to 40 seconds until fully broken down.
Pour the blended mixture through a fine-mesh strainer into a large bowl or pitcher. Press the pulp firmly with the back of a spoon to extract as much juice as possible.
Discard the pulp. The strained juice should be clear and golden-yellow in color. If it looks murky or thick, strain a second time. You should have about 1/3 to 1/2 cup of strained juice.

Mix and Serve

Add 1 cup cold water to a glass. Pour in 2 to 3 tablespoons of the strained nelli juice. This gives you approximately a 1:6 dilution ratio.
Add 1 tsp raw honey and stir until fully dissolved. Taste and adjust -- add more honey if too tart, a splash more juice if too flat.
Squeeze in 1 tsp fresh lime juice and add a pinch of black salt (kala namak). Stir briefly.
Serve immediately. Nelli juice oxidizes within 20 minutes and turns brown -- the flavor is still fine but the color changes. Drink the same day.

Notes

Nelli juice oxidizes quickly -- serve within 15 minutes of making. A squeeze of lime at the straining stage slows browning significantly. Frozen amla chunks are the most consistent year-round substitute for fresh nelli. Start at 1:6 dilution if new to nelli; adjust to 1:4 once you are used to the tartness.