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 this refreshing 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 an afternoon drink that is surely addictive.
To add on to its benefits, this Kokam Juice also helps in weight loss.
For gatherings, serve with the vibrant Frozen Mango Daiquiri for nice color contrast.
What is Kokam?
Kokam is a fruit belonging to the same family as mangosteen and has culinary and medicinal uses.
It is native to the southern states of India and the ripe fruit is dark Purplish in color.
Its botanical name is Garcinia Indica. You can read more about kokum here.
The outer covering of this fruit is dried and used in culinary space to give a tart flavor to the dishes.
It is also called aamsol in some parts of the country.
Some other dishes that use Kokum are
- It has anti-inflammatory properties and is used for the treatment of sores.
- It has anti-fungal and antioxidant properties.
- Kokum stimulates appetite and improves digestion.
- It has anti-aging properties.
- It reduces body heat and makes you feel fresh.
This concentrate can be stored for up to 6 months in the refrigerator.
You can also freeze it for up to a year. Just thaw and use when required.
You can also freeze it in ice cube trays. Just take out one cube and use it.
Pro Tips by Neha
Don’t use salted kokum to make this sharbat.
Always refrigerate the syrup after making it. Since we haven’t added any preservatives in it, refrigeration will make sure it stays good.
How to make it fresh Kokum?
To make sharbat using fresh fruit, Cut the fruit into half.
Discard the pulp and the seeds of the fruit.
Chop the outer cover in small pieces and then blend them in a blender.
Strain this mixture and then cook it with sugar and other ingredients mentioned below.
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Step By Step Recipe
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 the refrigerator.
Kokum Juice Recipe
- 200 g Dry Kokum
- 4 cups Water
- 200 g Sugar
- 1 tsp Roasted Cumin Powder
- 1 tsp Cardamom Powder
- ½ tsp Black salt
- Salt to taste
- 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 along with 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.
- To make the sherbet, pour 3 tbsp of kokum concentrate and top up with chilled water.
- Add a few ice cubes in the glass.
- Serve chilled.