Kokum Sherbet
by Tarla Dalal
kokum sherbet recipe | kokum juice | how to make kokum juice at home | with 17 amazing images.
kokum sharbat is one of the popular summer drinks to beat the heat. Learn how to make kokum juice at home.
kokum sherbet is made from kokum, jeera, black salt and sugar.
Jeera and black salt are perfect flavourings for this tangy kokum juice, which has an enjoyable texture thanks to a little smart thinking – of grinding half the kokum coarsely. Although the procedure seems to have more than half a dozen steps, we assure you that once you have soaked the kokum it will take just a couple of minutes to have this peppy kokum juice ready in your hand. It is a very refreshing Indian Drink/Sherbat.
To make kokum sherbet, combine the semi-dried kokum and ½ cup of water in a bowl, mix well and keep aside for 30 minutes. Strain the kokum water and keep it aside. Blend the soaked kokum in a mixer using half the kokum water and blend till coarse. Keep aside. Combine the remaining half kokum water and sugar in a small non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool it. Add the coarse kokum mixture and mix well. Strain it using a strainer. Finally add cumin powder. When serving, add 2 tablespoon of this syrup into a tall glass along with ¾ cup of chilled water.
While kokum sharbat mixes are easily available in the market, nothing can beat the taste, pulpy texture and pristine aroma of this fresh and natural Kokum Sherbet, prepared in your own kitchen.
Tips for kokum sherbet. 1. Use the semi-dried variety of kokum only. These have no seeds and are perfect for this recipe. 2. Ensure that the sugar has melted well. 3. Make this in a large batch and store refrigerated to sip on when you come home in the summer.
Enjoy kokum sherbet recipe | kokum juice | how to make kokum juice at home | kokum sharbat.
Also check out for more refreshing drink recipes like Minty Mango Delight, Angoor ka Sherbat, Chaas, Coconut Water with Coconut Meat, Khus Lime Float and Lime Cup.
Kokum Sherbet recipe - How to make Kokum Sherbet
Preparation Time: Cooking Time: Total Time:
Makes 3 glasses
For Kokum Sherbet
1/2 cup semi dried kokum
5 tbsp sugar
1 tsp roasted cumin seeds (jeera) powder
1/2 tsp black salt (sanchal)
- Method
- Combine the semi-dried kokum and ½ cup of water in a bowl, mix well and keep aside for 30 minutes.
- Strain the kokum water and keep it aside.
- Blend the soaked kokum in a mixer using half the kokum water and blend till coarse. Keep aside.
- Combine the remaining half kokum water and sugar in a small non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Transfer the mixture into a deep bowl and allow it to cool completely.
- Once cooled, add the coarse kokum mixture and mix well. Strain it using a strainer.
- Add the roasted cumin seeds powder and black salt and mix well.
- When serving, add 2 tablespoon of this syrup into a tall glass along with ¾ cup of chilled water.
- Repeat step 8 to make 2 more glasses.
- Serve immediately.
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What is kokum sherbet made of?
- Kokum sherbet is made of 1/2 cup semi dried kokum, 5 tbsp sugar, 1 tsp roasted cumin seeds (jeera) powder and 1/2 tsp black salt (sanchal).
Tips for kokum sherbet
-
Use the semi-dried variety of kokum only. These have no seeds and are perfect for this recipe.
-
Ensure that the sugar has melted well while cooking.
-
Make this in a large batch and store refrigerated to sip on when you come home in the summer.
How to soak kokum
-
To soak kokum for kokum sherbet recipe | kokum juice | how to make kokum juice at home, add 1/2 cup semi dried kokum in a bowl. Use the semi-dried variety of kokum only. These have no seeds and are perfect for this recipe.
-
Add ½ cup of water for soaking.
-
Mix well and keep aside for 30 minutes. This step is necessary to extract the flavours of the kokum.
-
Strain using a strainer and keep both the soaked kokum and kokum water aside.
How to make kokum syrup
-
To make kokum syrup of for kokum sherbet recipe | kokum juice | how to make kokum juice at home, blend the soaked kokum in a mixer using half the kokum water and blend till coarse. Keep the blended kokum mixture aside.
-
Pour the remaining half of kokum water in a small non-stick pan and add 5 tbsp sugar to it.
-
Mix well and cook on a medium flame for 3 minutes, while stirring occasionally. The sugar has to melt completely. After cooking, the mixture will thicken slightly.
- Transfer the mixture into a deep bowl and allow it to cool completely.
-
Once cooled, add the blended kokum mixture and mix well.
-
Strain it using a strainer. You will get a clear liquid at this stage.
-
Add 1 tsp roasted cumin seeds (jeera) powder to it.
-
Add 1/2 tsp black salt (sanchal). This perfectly perks up the taste of kokum sherbet recipe | kokum juice | how to make kokum juice at home.
- Mix well. The kokum syrup is ready. You can store this in the refrigerator and use as required.
How to make kokum sherbet
-
To make kokum sherbet recipe | kokum juice | how to make kokum juice at home, add 2 tbsp of the prepared kokum syrup into a tall glass.
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Pour ¾ cup of chilled water over it.
- Repeat steps 1 and 2 to make 2 more glasses.
-
Serve kokum sherbet recipe | kokum juice | how to make kokum juice at home immediately.
| Energy | 160 cal |
| Protein | 0 g |
| Carbohydrates | 39.8 g |
| Fiber | 0 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 0 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0 mg |
Very refreshing
healthy yet tasty
It is tasty and refreshing sherbet.
Edited after original posting.