Kokum Sharbat !

Soak kokum in hot water for 3 to 4 hours. After that pressure cook kokum with water for 2 whistles.

Once it cools down completely, make paste of it using mixer grinder jar.

Now cook the prepared kokum paste in heavy bottom pan on low flame. Also add sugar and water and mix well. Now cook till it becomes thick, while stirring continuously. Then add salt, black salt, roasted jeera powder and black pepper powder. Mix everything very well and switch off the flame.

Let it cool down completely. Strain the prepared mixture with the help of the strainer. Kokum syrup is ready. Fill the syrup in the bottle and keep the bottle in refrigerator. You can store it for a month or two in refrigerator and use whenever required.

For making sharbat, take few ice cubes in a glass. Add 2 to 3 tbsp of prepared kokum syrup. Add required amount of cold water. Garnish with lemon slice and few mint leaves and serve chilled.