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.
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.
Here is a video guide to making your simple mocktail recipe.
Wild Blackberry Kala Khatta Mocktail
- 350 gms Blackberries
- 100 gms Sugar
- 125 ml Water
Kala Khatta Mocktail
- 50 ml Blackberry syrup
- 1 tablespoon Kala namak
- ½ Lemon
- 175 ml Indian tonic water
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.
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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