• Amita Garg

kokum sharbat:

Updated: May 26

kokum is a tropical dark purple to black fruit available at the coastal regions of India. Its sour and sweet taste is considered a nice addition to a number of different Maharashtrian, Gujarati and Goan dishes. Kokum powder is used in different curries dal and vegetables and kokum juice is a healthy summer drink coolant. Dried Kokum is generally soaked in water than pulp is used just like tamarind. Kokum is rich in vitamin C, helps in digestion, cools down the body and very good for heat stroke and heat rashes in summer. It is very refreshing after a workout.

This year beat the heat with this homemade natural coolant.

Ingredients-

  • Dry kokum

  • 2 cups of water

  • 2 cups sugar

  • 1 teaspoon roasted cumin powder

  • 1-2 pinch of black salt or salt

How to Make-

  1. Rinse the dry kokum in water and soak them in 2 cups of water for 2hours. Kokum will become soft and water will become deep purple wine colour.

  2. Grind them with some of the reserved water to a smooth mixture. Strain.

  3. Boil sugar with the remaining reserved water about 8 to 10 minutes, until the mixture becomes

  4. Add the kokum mixture to it.

  5. Add salt and cumin powder and

  6. cook another 4-5 minutes.

  7. Cooldown and store in an airtight bottle or jar in the fridge for 2-4 weeks.

For Serving-

  1. In a tall glass, add 1/4 Kokum Sharbat and 3/4 water.

  2. Add some ice cubes and mint leaves.

  3. Serve chilled.

Tips-

  1. You can adjust sugar according to your taste.

  2. You can also add cardamom powder.

Step By Step Recipe Of Kokum Sharbat:

Rinse the dry kokum in water and soak them in 2 cups of water for 2hours. Kokum will become soft and water will become deep purple wine colour. Grind them with some of the reserved water to a smooth mixture. Strain.


Strain. Boil sugar with the remaining reserved water about 8 to 10 minutes, until the mixture becomes. Add the kokum mixture to it. Add salt and cumin powder and cook another 4-5 minutes.


In a tall glass, add 1/4 Kokum Sharbat and 3/4 water. Add some ice cubes and mint leaves. Serve chilled.






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