Kokum Sharbat – a refreshing and healthy summer drink
Mumbaikars are desperately waiting for rains, to get respite from the rising heat. The heat is getting unbearable, and 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. Lets take a look at the recipe.
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.
- 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.
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