Crush 2 ginger slices and 5 mint leaves in a tall glass.
Pour in 20 ml kala khatta syrup and 80 ml pomegranate juice, and stir in 0.25 tsp black salt.
Add ice and 80 ml cold water.
A showy tall glass for festive evenings; serve with crisp papdi.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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