Kokum Sharbat – a refreshing and healthy summer drink
Summer is here and the heat is getting unberable . The weather is making us want to indulge in cooling and hydrating drinks.One such perfect summer cooler is Kokum Sharbat, which is not only tasty but healthy too. Kokum is said to have many medicinal uses. It is known to have anti-fungal and digestive properties. I personally prefer homemade sharbats and coolers than the store bought drinks, which are often full of preservatives.
This recipe of kokum sharbat does not involve any cooking and is very easy to make. I have also added sabja seeds to this sharbat. Sabja seeds are also known to reduce body heat.
What is Kokum
Kokum (Garcinia Indica) is a fruit that is native to India. It is grown on the Western coasts of India (Goa and Konkan region). It Is easily available in the stores in dried/semi-dried form. It is used as a souring agent in cooking and is extensively used in Maharashtrian & Goan cuisine. Kokum has medicinal uses and is a known to treat indigestion, acidity and heat rashes on the body.
Kokum Sharbat is a healthy and refreshing summer coolant. This is a simple recipe which does not involve cooking and gets made quickly. While kokum sharbat mix/ kokum sharbat is easily available in the market, it cannot beat the taste of this homemade kokum sharbat. This sharbat is made with dried kokums, basil seeds, black salt, sugar and roasted cumin powder. Addition of black salt and sugar balances the flavour perfectly
This Sharbat is
List of ingredients to make Kokum Sharbat
Semi dried Kokum
Roasted cumin powder
How to make Kokum Sharbat
Soak semi-dried kokum in hot water for 2 to 3 hours.
Soak sabja seeds in little water for 30 minutes.
After 30 minutes, the sabja seeds would have absorbed water and swollen up. Keep it aside.
After 3 hours, squeeze and mash the kokum in the bowl in which they are kept soaked.
Transfer the kokum alongwith the water to the mixer jar and blend to a coarse paste.
Strain the kokum paste and extract thick kokum juice. Discard the kokum after extracting juice.
To the kokum juice, add rock salt, sugar and roasted cumin powder. Mix well till the sugar dissolves.
Now add 4 glasses of chilled water.
Stir in the soaked sabja seeds. Give a mix. Serve chilled.
- Ice cubes can also be added to the sharbat while serving.
- Adding sabja seeds is optional.
- 150 grams of semi-dried kokum
- 1 tsp basil seeds (sabja seeds/ takmaria seeds)
- ½ tsp rock salt (kaala namak)
- 3 to 4 tsp sugar (cheeni)
- 1 tsp roasted cumin powder (jeera powder)
- 4 glasses of chilled water
- Soak semi-dried kokum in 1 cup of hot water for 2 to 3 hours.
- Soak sabja seeds in little water for 30 minutes.
- After 30 minutes, the sabja seeds would have absorbed water and swollen up. Keep it aside.
- After 3 hours, squeeze and mash the kokum in the bowl in which they are kept soaked.
- Transfer the kokum alongwith the water to the mixer jar and blend to a coarse paste.
- Strain the kokum paste and extract thick kokum juice.Discard the kokum after extracting juice.T
- o the kokum juice, add rock salt, sugar and roasted cumin powder.
- Mix well till the sugar dissolves.
- Now add 4 glasses of chilled water.
- Stir in the soaked sabja seeds. Mix well.
- Serve chilled.
More Kokum Recipes
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