Combine the mulberries, rock salt, and jaggery powder in a small pan. Add water.

Bring the mixture to a boil and let it simmer on low heat for 15 minutes.

Let the mixture cool to room temperature, then blend it.

Once blended into a smooth consistency, strain the mixture into a pitcher/jar.

Cool the strained mixture in the fridge for a few hours. To serve, combine the sharbat/syrup with water and ice per glass, according to taste. Enjoy!