Kala Khatta Sharbat Recipe

Prepare fruit base

Rinse grapes and jamun/plums. In a medium saucepan, combine grapes, chopped jamun/plums and 1/2 cup water. Bring to a simmer over medium heat, cover, and cook 10–12 minutes until fruits soften and release juices.

Mash and strain

Use a potato masher or the back of a spoon to crush the softened fruits in the pot, then simmer 2 more minutes. Pour the mixture through a fine-mesh sieve or chinois into a bowl, pressing solids to extract as much juice and pulp as possible. Discard solids (or save for jam). You should have roughly 1–1¼ cups of concentrated fruit liquid.

Make syrup

Return the strained fruit liquid to the saucepan. Add remaining 1½ cups water, tamarind paste, raw sugar/jaggery and granulated sugar. Stir over medium heat until sugars dissolve. Bring to a gentle boil, then reduce heat and simmer 8–10 minutes, stirring occasionally, until slightly thickened (it should coat the back of a spoon). Skim any foam.

Season and finish

Remove from heat. Stir in black salt, chaat masala, roasted cumin powder, crushed black pepper and fresh lemon juice. Taste and adjust: add more lemon for brightness, jaggery for depth, or black salt for savory note. Let syrup cool to room temperature (about 30–40 minutes). For longer storage, cool completely and refrigerate in a sealed jar up to 2 weeks.

Lightly bruise mint leaves by clapping between palms or muddle gently in the bottom of serving glasses to release aroma. Keep mint chilled until serving.

Chill or prepare ice cubes and lemon/lime slices so they are ready when serving.

Fill each tall glass with about 6–8 ice cubes and a few bruised mint leaves. Pour 2–3 tablespoons of the prepared Kala Khatta syrup into each glass (adjust to taste). Add 3/4 to 1 cup chilled club soda or water per glass and stir gently to combine. Taste and add extra syrup, lemon slice, or a pinch of roasted cumin powder or chaat masala if desired.

Garnish with a lemon/lime slice and a sprig of mint. Serve immediately.