Kokum Juice Recipe | Kokum Sharbat

Indian summers are as a lot concerning the Kokum Juice or Kokum Sharbat, as they’re about Shikanji, Mint Juice, Aam Panna and different basic drinks. This Kokum Juice recipe is a well-liked in Goan and Konkan households. Kokum Sharbat can also be frequent at each retailer in Goa. An excellent coolant, do that straightforward Kokum Sharbat recipe for all issues refreshing and rejuvenating for the physique. I share the strategies for making Kokum Juice syrup in addition to Kokum Sharbat.

What’s Kokum

Kokum or Garcinia Indica belongs to the mangosteen household. Flourishing within the Western Ghats of India and the Andaman and Nicobar Islands, additionally it is generally known as ‘Vrikshamla’ in Ayurveda. It’s thought-about as one of the crucial cooling fruits wealthy in antioxidants, flavonoids and different vitamins.

The kokum plant is a fast-growing tree bearing small and crimson coloration fruits, that are related in dimension to that of cherry tomatoes or plums. The fruit might be consumed in its recent type, minus the seeds and even dried and utilized in flavoring and including a pure pink coloration to numerous Indian dishes.

The outer cowl of the fruit is dried within the solar to get what we name as dried kokum or amsol. After drying, the blackish purple yield has a bitter style and a sweetish aroma.

This dried kokum is used as a souring agent in curries, dals and different vegetable dishes in Maharashtrian, Gujarati, Konkani, Kerala and Goan cuisines. Additionally it is a main ingredient to bitter fish and prawn curries in Malvani and Goan cuisines.

The cooling kokum curry or Solkadhi is a quintessential summer season accompaniment. Aside from this, I additionally use kokum to organize the Kokum Sharbat recipe, Khatti Meethi Dal and Sorak Curry at dwelling.

Extra On This Kokum Juice

I normally keep away from shopping for the readymade Kokum Juice as I discover it overly candy. It additionally has white sugar added in large portions that I wish to keep away from. Thus, I’ve been counting on my home made Kokum Juice recipe since a very long time.

Normally, I make the Kokum Sharbat from dried kokum. Nonetheless, this Kokum Juice recipe is constituted of recent kokum. If in case you have semi dry or dried kokum too, this recipe is as ok.

If you slice the kokum into two, there’ll be the outer cowl and the comfortable pulp inside with the seeds. The outer shell has a really bitter and delicate candy style and the inside pulp is extraordinarily bitter.

Be certain to discard the seeds, then mix the pulp and chopped outer cowl and pressure the combination. Cool and add it to a thick sugar syrup.

Whether or not to spice this Kokum Sharbat recipe or no with some cumin and cardamom, is totally your selection. I prefer it this fashion, so I normally add them.

The easiest way to retailer this Kokum Juice is to refrigerate the combination in hermetic jar or bottles. Whereas serving, combine about 1 to 2 tablespoons of the kokum combination in a single glass of water. High with ice cubes and sip on to beat the summer season warmth!  

Well being Advantages of Kokum

The very native to India fruit kokum, isn’t just a powerhouse of nutritional vitamins, minerals and antioxidants, however can also be low in fat and energy. This Kokum Juice or Kokum Sharbat is among the finest methods you may devour this nutritious fruit.

Beneath are among the many well being advantages of kokum.

• It is among the finest pure coolants for the physique and elevates the temper immediately.
• This fruit has digestive properties and helps bettering the urge for food. Thus, Kokum Curry and Kokum Juice are nice accompaniments throughout or after a meal.
• As per Ayurveda, kokum is great in decreasing the ‘pitta dosha’ within the human physique.
• Consumption of kokum safeguards us from the chance of most cancers, helps in decreasing melancholy and anxiousness.
• Kokum is nice for folks with diabetes and extremely efficient for the guts and pores and skin too.
• Kokum can also be used to deal with warmth rash and cracked heels. On a facet word, I bear in mind my mother rubbing kokum on the warmth rashes which we’d get as youngsters.

Knowledgeable Suggestions

1. Don’t overcook the sugar syrup as this will lead to a charred taste within the juice. Additionally, regulate the amount of sugar in line with the sourness of the kokum fruit.
2. It’s important to discard the seeds of the kokum fruit earlier than grinding the pulp.
3. You can also make this Kokum Juice recipe with dried kokum too. Nonetheless, it’d result in a distinction in style as in comparison with the one made with recent kokum.
4. Be certain to chill the sugar syrup earlier than including the strained kokum combination to it.
5. You need to use jaggery as an alternative of sugar to make this Kokum Sharbat recipe more healthy.
6. Relying in your style preferences, you may skip the cumin powder and the cardamom powder.
7. The Kokum Sharbat stays good for about 6 months to 1 12 months as it’s made with sugar syrup. Be certain to retailer it in a clear jar or bottle.
8. The easiest way to serve Kokum Juice is chilled with ice cubes. In case you don’t wish to accomplish that, you should use chilled water to dissolve the kokum syrup and devour it instantly.
9. You possibly can freeze the Kokum Sharbat into ice cubes or popsicles for cooling, refreshing treats.

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Kokum Juice Recipe | Kokum Sharbat

By Dassana Amit

Kokum Juice is a refreshing and rejuvenating summer season beverage. The Kokum Sharbat drink standard in Goan and Konkan households. Kokum Juice can also be frequent at each retailer in Goa.

Prep Time 20 minutes

Cook dinner Time 20 minutes

Complete Time 40 minutes

Cook dinner ModeStop your display screen from going darkish whereas making the recipe

• Rinse the kokum fruits in water. (See notes beneath on making the sharbat from dried kokum).

• Chop the kokum fruits and take away the seeds.

• Hold the pulp and the outer cowl.

• Grind or mix the fruit and pulp with little water in a mixer-grinder or blender to a effective consistency.

• Pressure the kokum combination.

• Boil the sugar and water till the syrup turns into just a little thick and sticky. It may be ½ string consistency.

• Cool the sugar syrup after which add the strained kokum combination to it.

• Add the roasted cumin powder and powdered cardamom.

• Combine nicely. Retailer Kokum Juice in a clear jar or bottle and refrigerate.

• When serving, dissolve 1 or 2 tablespoons Kokum Juice in a single glass of water.

• Add ice cubes and serve chilled.

Easy methods to make Kokum Juice from dried kokum

1. Rinse the dried kokum in water.
2. Soak them in 2 cups of water for 3 to 4 hours.
3. Accumulate the kokum in a blender and reserve the water. Hold this soaked water apart.
4. Grind or mix them with among the reserved water to a easy combination in a mixer-grinder or blender. Pressure and put aside.
5. Boil sugar with the remaining reserved water until the syrup seems little thick and sticky. 
6. Cool the sugar syrup and add the strained kokum paste to it.
7. Add the powdered cardamom and cumin powder.
8. Combine nicely and retailer in an hermetic bottle or jar within the fridge. If you don’t want to make sugar syrup, then simply dissolve the sugar within the kokum extract. On this case, you don’t want 2 cups of water. Simply 1 cup water can be utilized to soak the dried kokum after which grind them to a easy paste. Additionally, you will want 1 cup sugar or add as wanted. However with this technique, the shelf life will likely be significantly lowered. 

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This Kokum Juice Recipe from the archives first revealed in Might 2012 has been republished and up to date on November 2022.