Falsa Sharbat (Chilled Purple Falsa Berry Drink with Black Salt and Mint)

Ingredients

• 400 g fresh falsa (phalsa) berries, washed and stems removed
• ½ cup sugar, or to taste
• 250 ml water, for simmering
• ½ tsp black salt (kala namak)
• ½ tsp roasted cumin powder
• 1 tbsp lemon juice, fresh
• 10 fresh mint leaves, plus extra to garnish
• 600 ml cold water, for diluting
• 1 cup ice cubes

Instructions

1. Rinse the falsa berries in a bowl of cold water, lifting them out and discarding any soft, bruised or split ones. Drain well.
2. Put the berries, sugar and 250 ml water in a saucepan and bring to a gentle boil over medium heat.
3. 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.
4. Mash the berries in the pan with a potato masher, pressing well to release the pulp from the seeds.
5. 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.
6. 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.
7. Add 600 ml cold water and stir well. Chill for at least 30 minutes if you have time, or add extra ice.
8. Fill glasses with ice, pour in the sharbat, and top with a mint leaf. Stir before serving as the pulp settles.

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.