Phalsa sherbet

INGREDIENTS Phalsa fruits: 200 g Gur (jaggery): to taste Black rock salt: to taste Roasted jeera (cumin): to taste Wash the fruits well. Use a blender to separate the pulp from the seeds. Strain through a sieve repeatedly to extract the maximum amount of juice from the fruits. Add cold water, gur, black salt and roasted cumin according to taste. 200 g of fruits would make about four to six glasses of juice.