Wash and soak dry kokum in a cup of water for 30 minutes.

Grind kokum finely along with half cup of water in a blender or food processor.

Strain the juice using a hand strainer. You can use the base of a glass or other blunt object to press the mash and extract as much juice as possible from the strainer.

Dilute jaggery in half cup of water and add the same to kokum juice that is extracted. Depending on your taste buds, add additional water.

Kokum juice is ready. Serve chilled with an ice cube in it.

You can substitute jaggery by sugar too. I prefer jaggery over sugar, so used the same.

Adjust sweetness as per your preferences.