Plum Sharbat Make & Store

By Food Fusion · 90 min

Ingredients

Instructions

1. Put the water and plums in a pot, stir well, bring to a boil, cover and simmer on low for 10-12 minutes, until the plums are soft.
2. Turn off the heat, mash the plums well, then strain thoroughly.
3. Add the sugar, pink salt, black salt and lemon juice to the strained liquid, stir well, then heat until boiling and skim off any scum.
4. Simmer on low heat for 10 minutes, turn off the heat and let it cool completely.
5. Pour into an airtight bottle and refrigerate for up to 2 months. Yields 1 litre.
6. To serve, put ¼ glass of plum squash in a glass, add ¾ glass of water, stir, and garnish with plum slices, lemon slices and mint leaves.

Summarized from Food Fusion's video. Watch it for the details.

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