RazDrinks and Chutneys
Phalsa Sharbat recipe
A tangy, sweet and deep purple sharbat made from phalsa berries, served ice cold in the hot summer months.
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Serves4 glassesPrep10 minCook10 min
Ingredients
- 250 g phalsa berries, washed
- 500 ml water, about 2 cups
- 80 g sugar, about 6 tbsp, or to taste
- 1/2 tsp black salt (kala namak)
- 1/2 tsp roasted cumin powder
- 750 ml cold water, about 3 cups
- Ice cubes, to serve
- Mint leaves, to garnish
Method
- Rinse the phalsa well and remove any stalks. Put them in a pot with the 500 ml of water.
- Bring to a boil, then simmer on medium-low heat for 8 to 10 minutes until the berries are soft and the water turns deep purple.
- Cool slightly, then mash the berries with a masher or the back of a spoon to release the pulp.
- Strain through a fine sieve, pressing well to extract the juice and leave the seeds behind.
- Stir in the sugar, black salt and cumin powder until the sugar dissolves.
- Add the cold water and taste; adjust the sugar if needed.
- Chill and pour over ice, garnished with mint.
Good to know: Taste the juice before diluting. Phalsa varies in sourness, so the sugar needs adjusting each time.