Indian Mulberry Juice in 16 Minutes

Instructions:

1. Prep the fruit. Rinse the mulberries under cold running water and carefully remove any green stems. Note: Stems can add a bitter, woody taste if left in.
2. Create the puree. Combine the cleaned berries and water in a blender. Pulse for 30 seconds until you have a coarse puree. Note: Don't over blend into a complete liquid; we want some structure for the simmer.
3. Simmer the mixture. Pour the puree into a saucepan over medium heat. Bring it to a gentle simmer for 5 minutes until the liquid looks deep purple and smells fragrant. Note: Ensure it does not reach a rolling boil to keep the fresh taste.
4. Integrate seasonings. Stir in the honey and black salt. Mix for 1 minute until the honey is fully dissolved.
5. Extract the nectar. Pour the mixture through a fine mesh strainer or muslin cloth into a pitcher. Press firmly on the solids with a spoon until no more thick juice escapes.
6. Add the brightness. Stir in the lemon juice while the liquid is still warm. Note: Adding it now helps the flavor meld better than adding it to cold juice.
7. Chill the drink. Place the pitcher in the fridge for at least 30 minutes until it feels ice cold to the touch.
8. Final touch. Pour into glasses over ice and garnish with fresh mint leaves.