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Home Β» Dessert & Drink Recipes

Kala Khatta, Easy Wild Blackberry Mocktail

Published: Oct 26, 2021 Β· Modified: Apr 23, 2022 by Chef Tripti Β· This post may contain affiliate links

If you have seen my blackberry margarita, then you will know what this kala khatta is all about. However, for those who don't drink alcohol, and the younger folk, I created a mocktail recipe version of the blackberry margarita. After all, its inspired by fond memories from my childhood of a welcome refreshment, kala khatta, in the hot summer months in India.

Jump to:
  • A Simple Mocktail Recipe Inspired By An Indian Summer Treat
  • How-To Video
  • πŸ“– Recipe
  • Kala Khatta Mocktail Recipe Notes
Two glasses of Kala Khatta mocktail garnished with lemon slice and a blackberry.
Kala Khatta

A Simple Mocktail Recipe Inspired By An Indian Summer Treat

Kala Khatta is a syrup. To make it, one uses jamun or malabar plum. Kala means "black" and Khatta is "sour" or "tangy."

With these jamun plums, you make a syrup in a similar way to blackberry, or any other berry syrup.

In North India, a popular summer refreshment is golas, or shaved ice drenched in the kala khatta syrup. Many flavours exits, however, Jamun syrup is the most popular. Also, kala khatta is also enjoyed as a summer drink when the Jamun plum is in season. This simple mocktail recipe reminds me of this.

Here in the UK, with no fresh Jamun to make this drink, I love using wild blackberry syrup as the base for this simple mocktail recipe. This is because wild blackberries lend a similar flavour and colour to the jamun plum kala khatta. I add Kala namak, also known as black salt, and lime juice to enhance the flavour by bring out the tang and balancing the sweetness of the syrup.

The drink itself is very easy to make once you have prepared the basic blackberry syrup. Personally, I like to make my mocktail with crushed ice and indian tonic water for the sparkling fizz.

How-To Video

Here is a video guide to making your simple mocktail recipe.

https://www.youtube.com/watch?v=GbBUaWdAyuU
Kala Khatta Blackberry Mocktail

πŸ“– Recipe

Two glasses of Kala Khatta mocktail garnished with lemon slice and a blackberry.

Wild Blackberry Kala Khatta Mocktail

Chef Tripti
A simple non-alcoholic cocktail inspired by a popular north India summer refreshment - Kala Khatta
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Drinks
Cuisine Indian
Servings 2 Glasses

Ingredients
  

Blackberry Syrup

  • 350 gms Blackberries
  • 100 gms Sugar
  • 125 ml Water

Kala Khatta Mocktail

  • 50 ml Blackberry syrup
  • 1 tablespoon Kala namak
  • Β½ Lemon
  • 175 ml Indian tonic water

Instructions
 

Making The Blackberry Syrup

  • Wash the blackberries
  • Add the berries to a pan along with the sugar and water and bring it to a rapid boil. Simmer for 10 minutes, or until berries are mushy and soft.
  • Remove from the heat and pass through a fine mesh sieve, lined with muslin cloth to remove all seeds and pulp.
  • Transfer to a sterilised bottle and refrigerate.

Making The Kala Khatta Blackberry Mocktail

  • For the garnish, peel the skin from a lemon. Cut a piece into a rectangular shape and then cut the ends into points. Cut a slit in the centre and set aside.
  • Put a little kala namak on a plate. Wipe the rim of your glass with some lemon juice. Turn the glass upside down onto the salt and twist to coat.
  • Add crushed ice into a medium sized glass and pour over the blackberry syrup. See the recipe notes for instructions on making the syrup.
  • Add the lemon juice.
  • Pour over the indian tonic water and mix.
  • Fix garnish on the rim.
  • Add the kala namak and serve.
Keyword drinks, Foragedfood, Mocktails
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Kala Khatta Mocktail Recipe Notes

If you don't have access to Indian tonic water, use any sparkling water. It will alter the taste a little, but not too much.

If you are reading this in springtime, why not try my flowering currant cordial? It's another foraged ingredient recipe.

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  1. Chinu says

    January 27, 2024 at 10:39 pm

    Very nice. Ran out of blackberries and too late to make the store so used a combo of blueberries raspberries and some tart pomegranate syrup. Still worked out well. Thanks. Brought back fond golasherbet memories.

    Reply
    • Chef Tripti says

      January 28, 2024 at 5:05 pm

      That sounds delicious. I do hope you manage to find some blackberries this year and try it with them.

      Reply
      • Chef Tripti says

        May 20, 2024 at 7:45 pm

        I hope you do. Do let me know what you think.

        Reply
Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and tasteβ€”food with heart and soul.

More about me β†’

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