Falsay Ka Sharbat

Ingredients

• 24 oz blackcurrants falsay
• ¼ tsp salt namak
• 1 cup granulated sugar cheeni
• 1 tsp black salt kala namak
• water pani
• ice cubes barf

Instructions

Instruction by Hand

1. In a bowl, add falsay, black salt, salt, and sugar. Mix all together, cover the bowl with a cling wrap.
2. Refrigerate for a hour.
3. Take it out of the fridge. Discard the Cling wrap.
4. Squeeze the falsay for 2 minutes.
5. Take empty large bowl and place the stainer on top of the bowl.
6. Next place half of the falsay in the strainer and squeeze the juice out of the falsay.
7. Squeeze the juice out through the stainer in the bowl underneath it until you have no juice it’s just a ball of seeds in your hand.
8. Discard the ball of seeds.
9. Now add the other half of the falsay onto the stainer and start squeezing like before until there is no juice and it’s just a ball of seeds in your hand.
10. Discard the ball of seeds.
11. Now add water through the strainer to the consistency you want, I add 1½ cup of water.
12. Pour it in a jag; add ice cubes, mix and Enjoy!

Instruction by blender

1. In a bowl, add falsay, black salt, salt, and sugar. Mix all together, cover the bowl with a cling wrap.
2. Refrigerate for a hour. Take it out of the fridge. Discard the Cling wrap. Squeeze the falsay for 2 min by hand.
3. Add it all in a blender.
4. Blend it for 1 minute.
5. Then add water until your desire consistency.
6. Blend it again for a minute.
7. Place a strainer on a jug/pitcher.
8. Swift the Falsay juice out make sure your strainer is catching the seeds.
9. Enjoy!