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 PINK BLUSH a great combination of kokum and cranberry juice. Preparation Time : 5 mins Cooking Time : 5 mins Servings : 4 INGREDIENTS Kokum syrup 2 tablespoon Ice cubes as required Cranberry juice, chilled 1 cup Rock salt (sendha namak) 1/2 teaspoon Lemon, thin slices 1 Soda, chilled 2 cup METHOD Pour kokum sherbet into a glass. Put a few ice cubes. Add cranberry juice, rock salt, lemon slice and stir, crushing the lemon slightly. Strain into stemmed glasses. Top it up with soda. Decorate the rim of each glass with a lemon slice and serve immediately.
    
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Pink blush -
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