INGREDIENTS
7 ITEMS REQUIREDSoak the dried kokum petals in warm water until they soften and release their color.
Simmer the soaked kokum in its soaking water over low heat until the liquid turns a deep magenta color.
Remove the pan from heat and let the kokum extract cool down to room temperature.
Strain the cooled kokum liquid through a fine sieve, pressing the petals to extract all the color and flavor.
Blend the strained kokum extract with the mint leaves and roasted cumin powder until smooth.
Stir in the grated jaggery and black salt, mixing until fully dissolved.
Stir in the remaining chilled water to bring the sharbat to a drinkable consistency.
Cover and refrigerate the sharbat until it is thoroughly chilled.
Taste the chilled sharbat and adjust with a little extra jaggery or black salt to balance the tang.
Fill each serving glass halfway with ice cubes, then pour the chilled sharbat over the ice.
Top each glass with a sprig of fresh mint and serve the kokum sharbat immediately.
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