Kokum Sharbat
Kokum Sharbat
About this Recipe
Kokum sharbat is a favorite summer beverage across the Konkan coast in India, and it’s quite common to find stalls in cities such as Mumbai selling the drink by the glass to commuters on a hot summer day. The sharbat is made from fruit rinds and has cooling and digestive benefits. Jaggery, black salt, and a dash of cumin play the perfect foil to kokum’s intrinsic sourness. Together, they make for a chatpata (lip-smacking) drink.
The Benefits
In traditional medicine, kokum is used to treat inflammation, dermatitis, diarrhea, acidity and to promote digestion. The fruit is rich in bioactive compounds such as anthocyanin and garcinol, both powerful antioxidants and hydroxyl citric acid (HCA), a natural appetite suppressant that is used in pharmaceuticals as an anti-obesity ingredient.
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.
Ingredients
2 to 3 (Makes about 250 ml kokum syrup) SERVES
- 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
Directions
-
Step 1
Heat 1 cup of water; soak the kokum in the hot water for 30 minutes to rehydrate. Strain and reserve the water. -
Step 2
In a blender, add the kokum and half of the reserved water and blend to a smooth puree. -
Step 3
In 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 4
Stir 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.
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