Pour water in a pan and put sugar in it ; keep the pan on high heat.
Boil the mixture until it becomes thick. Then reduce the heat to medium-low.Add vinegar and mix well, turn off the heat.
Note: At this point, take a spoonful of the syrup and take some within your thumb and index finger. Check that it should be of one thread consistency.
Strain the sugar syrup through a fine sieve and let it cool to room temperature.
Add color and essence and stir to mix well. Fill the syrup in a clean and dry bottle.
Take two glasses and put crushed ice, pour 2 tablespoons khus sharbat syrup in each glass and fill the glass with chilled water.
Tip: store the squash bottle in fridge.
