1. Place some pomegranate pearls into a blender container. Add kokum syrup, salt, roasted cumin powder, black salt and ice and blend till slushy.
2. Quarter the lemon and rub one quarter along the rim of stemmed glasses. Place the powdered sugar in a plate and dip the rim of the glass in it to give the glass a frosted effect.
3. Pour the mixture into the prepared glass and serve immediately.