Methods

For the kokum sharbat

1. Combine the water and sugar in a small saucepan and bring to a boil over medium high heat. Turn off the heat, stir in the kokum petals and allow to sit at room temperature for at least 2 hours. You can also transfer to an airtight container and refrigerate overnight.
2. Strain the sharbat through a fine mesh strainer into a small pitcher or 2-cup measuring cup, gently pressing on the kokum petals to extract every bit of sour juice. Reserve the soaked kokum petals for another use, or use to garnish your drink. Taste and adjust sugar, as necessary.
3. To serve, add 1/4 cup sharbat to a small glass, fill with ice, and stir to chill the drink. Top with a splash of sparkling water, or for an alcoholic libation, add some vodka or top with sparkling wine.

For the kokum cumin sharbat

1. Combine the water and sugar in a small saucepan and bring to a boil over medium high heat. Turn off the heat, stir in the kokum petals, cumin, pepper, and salt, and allow to sit at room temperature for at least 2 hours. You can also transfer to an airtight container and refrigerate overnight.
2. Strain the sharbat through a fine mesh strainer into a small pitcher or 2-cup measuring cup, gently pressing on the kokum petals to extract every bit of sour juice. Reserve the soaked kokum petals for another use, or use to garnish your drink. Taste and adjust sugar, as necessary.
3. To serve, add 1/4 cup sharbat to a small glass, fill with ice, and stir to chill the drink. Top with a splash of cold still or sparkling water.

For the kokum rose sharbat

1. Combine the water and sugar in a small saucepan and bring to a boil over medium high heat. Turn off the heat, stir in the kokum petals and panneer rose, and allow to sit at room temperature for at least 2 hours. You can also transfer to an airtight container and refrigerate overnight.
2. Strain the sharbat through a fine mesh strainer into a small pitcher or 2-cup measuring cup, gently pressing on the kokum petals to extract every bit of sour juice. Reserve the soaked kokum petals for another use, or use to garnish your drink. Taste and adjust sugar, as necessary. 
3. To serve, add 1/4 cup sharbat to a small glass, fill with ice, and stir to chill the drink. Top with a splash of sparkling water, or for an alcoholic libation, add some vodka or top with sparkling wine.