- 800 ml Soda, chilled
- 6 tbsp Kokum syrup
- 1 tbsp Lemon Juice
- 5-6 Black Peppercorns (crushed)
- 1/2 tbsp Rock Salt (sendha namak)
- 10-12 Fresh Mint Leaves (torn)
- Crushed Ice
- In a glass jar, pour kokum sherbet and add rock salt, lemon juice and crushed black peppercorns to it and stir.
- Add soda to the sherbet and stir again.
- Check the seasoning.
- Take tall glasses, cover it with crushed ice and mint leaves and pour the sherbet on it.
- Serve chilled.