Ingredients:

• 1 cup – juice of jamoon
• 2 cups- Sugar
• 3/4 tsp – citric acid
• 1/4 tsp – sodium benzoate.

Method:

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

Recipe courtesy of Saroj Kering