Break the wood apple and take the pulp out. Soak the pulp in 1 1/2 cups of water for about an hour or so. Using your fingers or a fork, break down the soaked pulp. Strain the fibre and seeds out pressing the pulp through a strainer. Discard the seeds and solids. You can refrigerate this pulp for a few days if not using immediately.

If you have sugar syrup you can use that. I prefer powdered jaggery. Put the pulp and powdered jaggery in a large bowl. You might need to add more as wood apple pulp can be quite sour to taste. Stir well to dissolve, adding the remaining ingredients and more water to dilute. Adjust the amount of jaggery and other ingredients to suit your taste.

Serve at room temperature, over ice or chilled.