Kokum Sharbat

Ingredients

• 15g dried kokum
• 250ml water
• ½ tsp roasted cumin powder
• 1 tsp sugar
• Black salt to taste
• 200ml chilled water

Steps

1. 1.

   Soak 15g dried kokum in 250ml water for 10 minutes until the water turns deep pink.

2. 2.

   Squeeze the kokum pieces to release all colour and flavour, then discard the skins.

3. 3.

   Stir in 0.5 tsp roasted cumin, 1 tsp sugar, and black salt to taste.

4. 4.

   Top up with 200ml chilled water and stir.

5. 5.

   Serve over ice — the colour should be a rich magenta.