Kokum Sharbat

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A perfect drink for summers; Kokum Sharbat is a Konkani beverage made from dried kokum (garcinia indica) and a handful of ingredients.

This bright colored drink is easy to make and has the perfect sweet and sour taste when served with cold water and mint sprigs.

Prep Time10

Cook Time15

Total Time25

Course: Drinks

Cuisine: Indian, Maharashtrian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 82kcal

Author: Smruti

Ingredients

For Soaking

7 oz dried or semi-dried Kokum (200 grams)
2 cups hot water

For the Syrup

7 oz sugar (1 cup)
2 teaspoon roasted cumin powder
1 teaspoon salt
1 teaspoon rock salt
¾ teaspoon black pepper powder
1 cup water
1 lemon (juiced)

For the Drink

1 cup cold water
¼ cup ice cubes
3-4 sprig mint leaves

Instructions

To make the kokum syrup

In a bowl add dried kokum.
7 oz dried or semi-dried Kokum
Add hot water and soak the kokum covered for 2-3 hours. It is okay to soak them overnight too.
2 cups hot water
Once the kokum soaks well open the cover.
Add the kokum with the water to a blender.
Blend till the kokum is completely broken down.
Remove in a bowl and set aside.
In a thick bottom pan add water. Turn on the flame.
1 cup water
Add the sugar to the water and cook on medium flame.
7 oz sugar
Cook till the sugar melts and the syrup starts to form.
Add the kokum purée and continue to cook.
Once the syrup is thickening, add the seasonings.
2 teaspoon roasted cumin powder, 1 teaspoon salt, 1 teaspoon rock salt, ¾ teaspoon black pepper powder
Also add the lemon juice and mix well.
1 lemon
Cook for another 4-5 minutes till the syrup thickens further.
Turn down the flame and let the syrup cool down. Transfer to a clean bottle and store in the refrigerator.

To make the drink

Add ice cubes in a glass.
¼ cup ice cubes
Then add 3 tablespoons of the prepared syrup.
Next add chilled water or soda.
1 cup cold water
Top with some mint leaves and enjoy.
3-4 sprig mint leaves

Video

Notes

Using the right kokum: Use fresh, semi-dried or dry kokum for the recipe. Make sure they are not salted else the syrup will be way too salty than sweet. The time and temperature of water required to rehydrate them varies based on type.
Refrigerating the syrup: As we do not add any preservative in making this kokum syrup, it is essential to refrigerate it after making. This will ensure it stays fresh longer and does not spoil.
Lemon Juice: Though kokum is naturally sour we also add some lemon juice to the recipe. This is because lemon is a natural preservative and it also keeps the sugar from crystalizing over time.
Replacing Sugar: Jaggery is easy to use in the syrup instead of sugar. However, depending on the color of the jaggery, the syrup will also look different. Same goes fro syrup made with brown sugar.
Cooking the sugar: It is important to cook the sugar syrup but not make it super thick before adding the kokum. This is because sugar syrup is a natural preservative and keeps the syrup longer. Adding sugar and cooking the kokum with it will make the syrup but it will have a much shorter shelf life.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition