firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.

transfer to a blender and blend to coarse paste.

take the kokum paste to kadai.

mix well-dissolving sugar completely.

further, add boil for 10-15 minutes stirring occasionally.

boil until the mixture thickens and forms syrup consistency.

turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of salt.

mix well and pass the mixture through a sieve.

make sure to squeeze of the pulp completely.

now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated.

to make kokum juice from kokum concentration, take few ice cubes in a glass.

pour 2 tbsp of prepared kokum syrup / kokum concentration.

pour 2 cups of cold water and mix well.

finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves.