Falsa Sharbat (Chilled Purple Falsa Berry Drink with Black Salt and Mint)
A deep purple summer cooler made from tart falsa berries, lightly sweetened and finished with black salt and mint. Cook it when falsay are in season and the days are hot.
Ingredients
Equipment: Medium saucepan, fine sieve or muslin cloth, potato masher, jug, glasses
Method
Rinse the falsa berries in a bowl of cold water, lifting them out and discarding any soft, bruised or split ones. Drain well.
Put the berries, sugar and 250 ml water in a saucepan and bring to a gentle boil over medium heat.
Lower the heat and simmer for 8 minutes, until the berries are soft, wrinkled and the liquid is deep purple. Turn off the heat and cool for 10 minutes.
Mash the berries in the pan with a potato masher, pressing well to release the pulp from the seeds.
Pour the mixture through a fine sieve set over a jug, pressing with the back of a spoon. Scrape the underside of the sieve and discard the seeds and skins that remain.
Stir the black salt, roasted cumin, lemon juice and torn mint leaves into the concentrate. Taste and add more sugar if the flavour is too sharp.
Add 600 ml cold water and stir well. Chill for at least 30 minutes if you have time, or add extra ice.
Fill glasses with ice, pour in the sharbat, and top with a mint leaf. Stir before serving as the pulp settles.
Cooking tips
- Choose berries that are dark purple and slightly soft; red, hard ones are very sour and need more sugar.
- Press the pulp firmly through the sieve, but do not crush the seeds, which can taste bitter.
- Make the concentrate stronger and dilute each glass to taste, so it never turns watery.
- Stir just before pouring because the fine pulp settles quickly.
Substitutions
- Use jaggery (gur) in place of sugar for a deeper, caramel-like sweetness.
- Use rock salt or a pinch of regular salt if you do not have black salt.
- If fresh falsay are unavailable, use frozen ones, or blackcurrants for a similar tartness.
- Add sparkling water instead of still water for a fizzy version.
Serve with
"Serve over plenty of ice on a hot afternoon, with samosas or pakoras, or as a refreshing drink after iftar."
Storage
Keep the undiluted concentrate in a clean, sealed bottle in the fridge for up to 4 days. Store the diluted sharbat covered in the fridge for up to 2 days.
Reheating
No reheating needed. Serve cold. The concentrate can be frozen in ice cube trays for up to 2 months.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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