Made with tangy kokum squash, kokum sharbat finds its roots in the Maharashtrian cuisine.
1 bowl Overnight soaked kokum 1 bowl Sugar 2-3 tbsp Roasted jeera powder Black salt, as per taste 3 Sprigs of mint leaves
Add the soaked kokum in grinder, with sugar. Blend well. Transfer the puree in a bowl.
Now, take a jug of water and add the puree to it. Mix well. Pound some mint leaves and add.
Add jeera powder and black salt and mix well. Serve cold, with ice cubes on the top.