About This Recipe
Note: Use semi- dried kokum for this recipe, available at Indian markets and online. If using ripe fruit, adjust sweetness to taste. Avoid using salted kokum to make this sharbat.
- 2 cups of water (480 ml), divided
- ¼ cup (30 g) semi-dried kokum rinds
- 1 Tbsp unrefined rock sugar, powdered
- 1 Tbsp (25 g) organic gulkand (rose petal jam)
- 1/4 tsp freshly ground black pepper
- 1 tsp black salt
Step 1Heat 1 cup of water; soak the kokum in the hot water for 30 minutes to rehydrate. Strain and reserve the water.
Step 2In a blender, add the kokum and half of the reserved water and blend to a smooth puree.
Step 3In a thick bottom saucepan, add 1 cup of water, the rest of the reserved soaking water and the sugar. On medium-low heat, bring to a gentle simmer. Simmer on low heat for 5 minutes to reduce the concoction by 3/4.
Step 4Stir in the kokum puree from your blender, add the gulkand, season with black pepper and black salt. Bring to a boil and turn off the heat. Once the mixture cools down, strain the kokum concentrate into a clean and dry glass bottle. You can store this concentrate in the refrigerator for up to 1 month. To make the sharbat, add 2 to 3 Tbsp (30 to 45 ml) of the kokum syrup in a glass of chilled water. Stir well and serve.
Substitutions: You can use any sweetener of your choice in place of jaggery.
Level Up: Garnish the drink with mint leaves. If you like a spicy hint to your drink, add a pinch of pepper.
Try It With: Kokum sharbat can be spiked with white spirits like gin and vodka.