Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
Check out my other favorite summer drinks here – 10 Must Try Summer Coolers.
Jump to:
What Is Kokam
Kokum (Garcinia Indica) is a tropical fruit tree native to the Western Ghats region of India. It belongs to the same family as Mangosteen. Kokam is also called Aamsol in some parts of the country.
It is a small, dark purple fruit known for its tangy and sour taste.
The outer covering of this fruit is dried and is a popular ingredient in Indian cuisine, particularly in coastal regions. It is used to make various drinks, chutneys, curries, and pickles.
Kokum is also used in traditional medicine to aid digestion, reduce inflammation, and treat skin conditions. Its juice is a popular summer drink in India and is said to have cooling properties.
You can find it in any Indian grocery store or online portals like Amazon.
You can read more about kokum here.
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.
This drink is vegan and gluten-free and you can easily double or triple the recipe.
Here are some more Indian drinks that you may like
Ingredients
Kokum – This recipe uses dried or semi-dried kokum. Kokum has many health benefits. Read about them 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.
How To Make Kokum Sharbat
Rinse 7 oz (200 g) dried, or semi-dried kokum with water and soak it in 2 cups of water for 2 hours.
Transfer the soaked kokum along with the water to a blender and blend to make a smooth paste.
Add the kokum paste to a pan along with
- 7 oz (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.
Cook this mixture on medium-low heat for 25-30 minutes, stirring a few times.
Remove the pan from heat and let the mixture cool down 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.
Store the kokum concentrate in the refrigerator for up to 6 months in a glass bottle.
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.
Pro Tips By Neha
Don’t use salted kokum to make this sharbat.
Always refrigerate the syrup after making it. Since there are no added preservatives, refrigeration will ensure it stays good.
Frequently Asked Questions
To make sharbat using fresh kokum, cut the fruit in half. Discard the pulp and seeds of the fruit. Chop the outer cover into small pieces and blend them in a blender with water. Strain this mixture and then cook it with sugar and other ingredients, as mentioned below in the recipe.
Storage Suggestions
Kokum concentrate will last about 6 months in a glass bottle or a covered container in the refrigerator. Use a clean and dry spoon to take out the concentrate for every use.
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.
The best way to freeze it is in the form of ice cubes. Just thaw one cube and enjoy the beverage on a hot summer day.
You Might Also Like
Recipe Card
Kokum Juice Recipe (Kokum Sharbat)
Ingredients
- 7 ounces dried or semi-dried kokum (200 g)
- 4 cups water (divided)
- 7 ounces granulated white sugar (200 g)
- 1 teaspoon roasted cumin powder
- 1 teaspoon green cardamom powder
- 2 teaspoons black salt
- ½ teaspoon black pepper powder
Instructions
- Rinse kokum with water and soak it in 2 cups of water for 2 hours.
- Transfer the soaked kokum along with the water to a blender and blend to make a smooth paste.
- Add the kokum paste to a pan along with sugar, the remaining 2 cups of water, cumin powder, ground cardamom, black salt, and black pepper powder. Mix well to combine.
- Cook this mixture on medium-low heat for 25-30 minutes, stirring a few times.
- Remove the pan from heat and let the mixture cool down 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.
- Store the kokum concentrate in the refrigerator for up to 6 months in a glass bottle.
- 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.
Harper
Can wet kokum be used?Does store bought wet kokum need to be washed before use?
Neha Mathur
Hi Harper, I assume that you are talking about semi-dried kokum. If yes, then yes, it can be used. Rinse it with water before soaking.
Raman Preet Kaur
yes I tried, it came out very well. loved it. thanks..
Yasna
Lovely recipe and gorgeous fragrance. I will post a pic as soon as I can on Instagram. Thank you!
Neha Mathur
Thanks
Nishtha Katiyar
Hi neha ,
I recently bought kokum rind so it would be kind of you too let me know how to use rind for the sharbat or in drinks !! Thanks. In advance ☺️🙏
Neha Mathur
I have used Kokum Rind in the recipes. Just follow it as is.
Sas
Nice and doable recipe.
Neha Mathur
Thnx 🙂
shalini mehta
Hi,
I used your recipe and the sharbat came out very well. Thanks a lot! Though, the only concern was that there were residues in it, either because of sugar put directly or the rinds. How can i improve it next time?
Neha Mathur
Hi, You have to strain the mixture once it is ready. It will not have residue then.
Mita
Really this recipe helped, as I ve brought a bottle of kokum juice from goa, hope ur recipe will be ahit thnx
Neha Mathur
Thnx 🙂
Dhillon
Thank you