Ingredients:

• 1 cup – thick juice of kokum
• 2 cups – Sugar
• 3/4 tsp – citric acid
• 1/4 tsp – sodium benzoate

Method:

1. Put juice and sugar in a deep vessel. Heat and stir gently till sugar dissolves.
2. Bring to a boil, simmer for 2 – 3 minutes.
3. Switch off the stove and cool.
4. Add sodium benzoate and mix well.
5. Pour into sterilized sauce bottles, and seal.
6. Refrigerate after a bottle is opened.
7. When required:
8. Add 2 tbsp juice in a 200 ml glass.
9. Put 4 – 5 ice cubes, and top with cold water.
10. Stir and serve chilled.

Recipe courtesy of Saroj Kering