Soak kokam in water for some time. Boil water in a pan and add the soaked kokam to it. Add sugar a pinch of salt and a little red chilli powder. Reduce the flame when the water boils. Keep it on a low flame for three to four minutes. Remove it from the flame and set it aside for cooling. Once it has cooled, strain it to another bowl. In a serving glass, take some crushed mint leaves. Pour the sharbat into the glass. Top the drink with ice cubes. Garnish the glass with a slice of lemon and serve.