Name: Spiced Mulberry Cooler
Prep time: 10 min
Total time: 10 min
Ingredients: 15 Mulberry (nos fresh); 1/4 tsp Himalayan Salt (pink); 1/4 tsp Paprika; 1 tsp Sugar; 1/4 tsp Chaat Masala; 1 pinch Cumin Seed (jeera, of roasted); 1.5 leaves Mint Leaves

Spiced Mulberry Cooler

10 minutes

904 reads

4.75 from 8 votes

Indian

About Spiced Mulberry Cooler

I love my coolers to be more than just sweet—they should have a delightful mix of sweet, sour, and a punch of spunk. Adding a twist of spice perfectly balances these flavors, elevating the drink and making it a truly refreshing treat for the palate. When I stumbled upon a box of fresh mulberries, or Shahtoot as they're known in Hindi, I knew they were destined for a vibrant cooler that's perfect for the blazing summer days.

Mulberries, with their deep hues thanks to anthocyanins, are not just beautiful but also packed with nutrients like iron, riboflavin, vitamin C, and vitamin K. Their natural fiber content aids digestion, making this cooler both delicious and beneficial for your health. Blended with Himalayan pink salt, paprika, chaat masala, and a touch of sugar, this Spiced Mulberry Cooler delivers a unique fusion of flavors and wellness—an ideal mocktail to enjoy at home, whether you're unwinding on the weekend or hosting a party.

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Recipe Time & More

Prep10

Total10

Calories15 kcal

Serves

Served AsBeverages

Recipe TasteSalty Savoury Sweet

Ingredients

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Instructions

Wash and pat dry the fresh mulberries. DonTMt wash mulberries under running water as they are tender berries and often get squashed easily. Just soak them for a couple of minutes in a bowl of cold water and then drain / dry them in a colander.
In a mixer grinder jar, add the fresh mulberries along with salt, paprika powder, sugar, chaat masala powder, roasted jeera powder and 1-2 mint leaves.
Give all the ingredients a quick blitz until a thick flavoursome paste is formed.
Pour this in a glass, add required quantity of water, mix and serve it chilled.

Recipe Notes

When you buy mulberries, always store them in a chiller tray in a dry box minus the lid. Don’t overcrowd the berries as it leads to spoilage. Keep a tissue paper on the base of the tray so that the moisture levels are controlled. Don’t wash them until you use them. Keeps them fresh for longer. Use it within 2 – 3 days of buying else, make a compote and refrigerate or freeze them for using later.
Paprika powder is not very spicy but lends a great flavor and colour to the drink. Since I prefer spicy, I have used a good quantity of the same. You may tone it down as per your taste and preferences.
You can add rock salt or table salt instead of pink salt. I love the flavor and the taste of pink salt, hence added the same.
You can add more sugar, if required. Since the mulberries were naturally sweet and sour, I prefer not adding additional sweeteners. You can replace sugar with honey too.
I have not added lemons since the mulberries are naturally a mixture of sweet and sour. Also, the chaat masala powder has aamchur powder, which really balances the flavours.
You can add soda instead of water and make it more interesting. Since I avoid fizzy drinks as much as I can, I haven’t done the same.
Want to turn this into a cocktail, Add some vodka or gin, this would be fabulous!

Additional Tips

For an extra layer of zest, muddle a few fresh mint leaves with the mulberries before blending for a more pronounced herbal aroma and flavor.
If you prefer a fizzier cooler, top each glass with chilled soda water or sparkling mineral water just before serving—this also lightens the drink and adds a refreshing sparkle.
Try rimming your serving glasses with a blend of chaat masala and Himalayan pink salt to intensify the salty-sour punch with every sip and create an eye-catching presentation.
To make a vegan-friendly version without refined sugar, swap the sugar for coconut sugar or agave syrup, which will also add a subtle caramel undertone to the drink.