Healthy Sugar-Free Kokum JuiceVeg

1

Place 4-5 pieces of dried kokum into a bowl and add 1/2 cup of hot water to soak. Note: If soaking overnight, you can use cold water instead.

2

Once the kokum has cooled down slightly, use your hand to thoroughly mash the soaked kokum in the water.

3

Strain the mixture into a cup to collect the pulp. Add a little more water to the remaining pulp in the strainer and strain again to extract the maximum juice.

4

To the extracted kokum juice (approximately 1/2 cup), add the juice of 1/2 a lemon, pink Himalayan salt to taste, 1/4 teaspoon black salt (kala namak), 1/4 teaspoon roasted jeera powder, and 1/4 teaspoon freshly ground black pepper powder.

5

Stir the mixture well. Pour the prepared kokum concentrate into a serving glass, fill the rest of the glass with ice-cold water, and mix.

6

Add 1-2 tablespoons of soaked sabja seeds (basil seeds) and garnish with a sprig of mint leaves.