Kokam Sharbat

Kokam sharbat or kokum juice is a popular Goan summer coolant drink which is perfect to sip on warm summer days as it is very refreshing. Here is how to make Kokam Sharbat Recipe.

When has another year gone by, and just why has summer descended on us already? I do love summers, especially here in Bangalore, where summer temperatures are just high enough to relax with an incredible iced coffee in one hand, while being pleasant enough to be outdoors at noon, reading a book under the trees. Wait, what am I talking about- that was at least a few years ago.

A variety of factors, most of them man-made, have caused this Garden City to turn into yet another metropolis that sees the forty mark in summers. I do believe that on such summer afternoons, when it feels so hot and the roads are desolate because everyone is indoors, this kokum sharbat or Kokum Juice can cool more than your body.

It can cool the soul, and I don’t say this lightly. With the heady combination of cumin, cardamom and black pepper, and sugar to even out the sourness of kokum, this is one afternoon drink that is surely addictive.

To add on to it’s benefits, this Kokam Juice also helps in weightloss. For gatherings, serve with the vibrant Coconut Mango Cooler for a nice colour contrast.

What is Kokam?

Kokam is a fruit belonging to same family as mangosteen and has culinary and medicinal uses. It is native to southern states of India and the ripe fruit is dark Purplish in colour. It’s botanical name is Garcinia Indica. You can read more about it here.

Kokum Benefits

• It has anti-inflammatory  properties and is used for the treatment of sores.
• It has anti fungal and anti oxidant properties.
• Kokum stimulates appetite and improves digestion.
• It has anti ageing properties.
• It reduces the body heat and makes you feel fresh.

You might also like

Aam Panna

Strawberry Basil Lemonade

Jaljeera

Thandai

How to make Kokam Sharbat Step By Step

Soak the dry kokum in 4 cups of water for 1-2 hours.

Mash it nicely and strain the water.

Add the leftover Kokum in a pan.

Add sugar, roasted cumin powder, cardamom powder, black salt and regular salt.

Cook on low heat for 6-8 minutes until sugar melts.

Add the Kokum water in the pan and bring the mixture to a boil. Cook for another 5 minutes. Remove the pan from heat and let the mixture cool. Strain the mixture and store in a glass bottle in refrigerator.

Kokum Juice (Sharbat) Recipe

4 from 8 votes

Print

Kokum Sharbat

Kokum sharbat or kokum juice is a popular Goan summer coolant drink which is perfect to sip on warm summer days as it is very refreshing.

Course Drinks

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10 people

Calories 78 kcal

Author Neha Mathur

Ingredients

• 200 g Dry Kokum
• 4 cups Water
• 200 g Sugar
• 1 tsp Roasted Cumin Powder
• 1 tsp Cardamom Powder
• 1/2 tsp Black salt
• Salt to taste

Instructions

1. Soak the dry kokum in 4 cups of water for 1-2 hours.

2. Mash it nicely and strain the water.

3. Add the leftover Kokum in a pan along with sugar, roasted cumin powder, cardamom powder, black salt and regular salt.

4. Cook on low heat for 6-8 minutes until sugar melts.

5. Add the Kokum water in the pan and bring the mixture to a boil.

6. Cook for another 5 minutes.

7. Remove the pan from heat and let the mixture cool.

8. Strain the mixture and store in a glass bottle in refrigerator.

9. To make the sherbet, pour 3 tbsp of hokum concentrate and top up with chilled water.

10. Add a few ice cubes in the glass.

11. Serve chilled.

Nutrition Facts

Kokum Sharbat

Amount Per Serving

Calories 78

% Daily Value*

Sodium 121mg5%

Potassium 3mg0%

Carbohydrates 20g7%

Sugar 19g21%

Calcium 5mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.