Kokum Juice Recipe Kokum Sharbat Whiskaffair

on Apr 08, 2023, Updated Sep 04, 2023 Here are some more Indian drinks that you may like: Konkani Solkadhi, Haldi Doodh, Rose Lassi, Thandai, and Kanji Drink. After moving to Pune, I went to a friend’s house, who offered me a refreshing drink made with Kokum. I had never tasted it before. On asking, she said she had used ready-made kokum concentrate to make the sharbat. I loved the drink, but I am always wary of using store-bought syrups and sharbat, as they are loaded with sugar, artificial colors, and preservatives. So I decided to make it at home. The process is fairly easy, and I got a good enough batch to last a few months. I am sharing the recipe with you all.

About Kokum Juice (Kokum Sharbat)

Kokum Sharbat (Kokum Juice) is a refreshing beverage from the Konkan region (Goa and Maharashtra) popularly made during summer to beat the scorching heat. To make this summer cooler, dried kokum is soaked in water, made into a paste, and then cooked with sugar, cumin, cardamom, and black pepper to make a concentrate. The concentrate is mixed with water or club soda just before serving. Enjoy kokum juice after a heavy meal, or serve it on a hot summer day. Check out my other favorite summer drinks here – 10 Must Try Summer Coolers. Don’t use salted kokum to make this sharbat. You can read more about kokum here. Sugar evens out the sourness of the kokum. It also acts as a preservative. Others – You will also need roasted cumin powder, green cardamom powder (elaichi powder), water, black salt (kala namak), and black pepper powder. Transfer the soaked kokum along with the water to a blender and blend to make a smooth paste.

200 g granulated white sugar remaining 2 cups of water 1 teaspoon roasted cumin powder 1 teaspoon ground cardamom 2 teaspoon black salt ½ teaspoon black pepper powder

Mix well to combine. Remove the pan from heat and let the mixture cool to room temperature. Pass the mixture through a fine-mesh strainer. Press with the back of a spoon to get as much extract as possible. Discard the leftovers. To make the sherbet, pour 3 tablespoons of kokum concentrate into a glass and top up with chilled water or club soda. Note – Shake the concentrate well before using. Add a few ice cubes to the glass. Garnish with a mint sprig and serve chilled.