Kokum Juice Recipe (Kokum Sharbat)

When we moved to Pune from Bangalore a few years ago, I went to a friend’s house, where I was offered a refreshing drink made with Kokum. I had never tasted it before. Being from North India, I was accustomed to drinking Shikanji, Jal Jeera, and Aam Panna during the summers.

Upon being asked, 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. I had already tried Badam Sharbat and Kesar Chandan Sharbat, so I was excited to try this one as well. The process of making it is fairly easy, and I obtained a sufficient batch to last a few months. I have been making it every year since then. I am sharing the recipe with you all.

About Kokum Juice

Kokum Juice (Kokum Sharbat) is a refreshing beverage made in the Konkan region (Goa and Maharashtra) of India. It is popularly made during the summer to beat the scorching heat. Every summer, I make this sharbat and the delicious Kokum Chutney, and everyone in my family loves them.

To make this summer cooler, dried kokum rind is soaked in water, then made into a paste, and finally cooked with sugar, cumin, cardamom, and black pepper to create a concentrate. The concentrate is mixed with water or club soda just before serving.

Kokum Juice has a very unique flavor. It’s slightly sweet, tart, and cooling, similar to tamarind, but milder in flavor. It has fruity and floral undertones.

Enjoy kokum juice after a heavy meal, or serve it on a hot summer day.

How To Make Kokum Sharbat Recipe – Step By Step

Step 1: Rinse 200 g of dried or semi-dried kokum rind with water and soak it in 2 cups of water for 2 hours.

Step 2: Transfer the soaked kokum, along with the water, to a blender and blend until a smooth paste is formed.

Step 3: Add the kokum paste to a pan along with the following ingredients.

• 200 g granulated white sugar
• 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.

Step 4: Cook this mixture over medium-low heat for 25-30 minutes, stirring occasionally using a silicone or a wooden spatula.

Step 5: Remove the pan from the heat and let the mixture cool to room temperature.

Step 6: 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. Your kokum sharbat concentrate is ready.

Step 7: Store the kokum concentrate in a glass bottle in the refrigerator for up to 6 months. It is also freezer-friendly! You can freeze it for about a year in a freezer-safe zip-lock bag or container. Thaw and use whenever required.

Step 8: To prepare the kokum sharbat, add 3 tablespoons of kokum concentrate to a glass and top with chilled water or club soda.

Note: Shake the concentrate well before use.

Step 9: Add a few ice cubes to the glass. Garnish with a mint sprig and serve chilled.