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two glasses of Kala Khatta mocktail garnished with lemon slice and a blackberry. The glasses sit on a wooden tree trunk slice platter with whole blackberries scattered around for decoration

Wild Blackberry Kala Khatta Mocktail

Chef Tripti
A simple non-alcoholic cocktail inspired by a popular north India summer refreshment - Kala Khatta
Prep Time 10 mins
Total Time 10 mins
Course Drinks
Cuisine Indian
Servings 2 Glasses


Blackberry Syrup

  • 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.
Keyword drinks, Foragedfood, Mocktails