Mulberries are such a rare commodity in Mumbai that I instantly gobble up any that I am able to get. Although they grow in nearby Mahabaleshwar, the fruit is so delicate that half of it gets overripe by the time it reaches the markets. Which is why I am always on the lookout for just-ripe mulberries. And which is why I ended up with a pack of underripe, tangy fruit instead.
So I made a mulberry syrup. Throughly washed a cup of mulberries, then put them in a pan with 3 tbsp caster sugar and 1/4 cup water. Cooked them until the mulberries got just a little mushy. Then, when they cooled down a little, I pureed them in the blender and passed them through a sieve.
To make the actual drink, I put a tbsp of this syrup in a champagne flute, sprinkled some rock salt, filled the glass with ice cubes and topped with plain soda (sparkling water). Now isn't that a gorgeous color to have around on a summer night.