Separate stem and other dirt particles from falsa and wash thoroughly.
In a food processor blend falsa with little water. Work in 3 batches adding about 1 cup of water in each batch. Using pulsation gives 2-3 pulses only so the seed separates from pulp without grinding seeds.
Place a coarse strainer over a bowl. Transfer the blended falsa to the strainer and extract juice by pressing with a rubber spatula. Work in two batches.
Transfer the residue from the strainer to a bowl and mix with about 1 cup of water. Strain again. (Pro tip: You may squeeze the residue with your hands to extract all the remaining juice.)
Once Falsa juice is extracted, add sugar and salt to make falsa syrup. Store syrup in air tight container in freezer and use as needed.
Make sharbat by mixing water and ice as needed. Serve chilled.
Notes
Falsa: Use fresh and crisp fruit because it will last longer without getting acidic.Sweetener: Sugar is most commonly used to sweeten but jaggery or any sweetener would be good. Just remember you'd need a lot of it to balance the tartness of falsa.Black salt: This ingredient is most commonly used to cut down the tartness and enhance the flavor. You can use pink salt too. Use half of the measure if using table salt which is more potent.IF not freezing and storing the syrup for more than 24 hours in the fridge then boil the juice for 30 seconds. The color, taste, and nutrients diminish after boiling so try to consume fresh juice or freeze the syrup.To Use: You can use this syrup to make false popsicles and sorbet.