Kokum Sharbat
Kokum sharbat steeps dried kokum rinds with cumin, cardamom, sugar, and black salt for a ruby-red Maharashtrian cooler.
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2 hr 20 mintotal
20 min hands-on2 hr hands-off
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 2 hours of kokum soaking time before the ruby concentrate is simmered into syrup.
Method
Rinse the dried kokum once to remove dirt. Soak the kokum rinds in warm water for 1-2 hours.
1–2 hr
Once they soften, mash and squeeze the kokum pieces thoroughly with your fingers into the soaking water to extract maximum color and flavor.
Strain this dark red extract into a pan. Discard the squeezed-out kokum rinds.
Add the sugar to the pan with the kokum extract. Heat on a low flame, stirring constantly until the sugar dissolves completely and the mixture forms a slightly thick syrup.
Turn off the heat. Add roasted cumin powder, black salt, and cardamom powder to the warm syrup. Mix well.
Let the Kokum syrup concentrate cool completely.
To serve: In a tall glass, add a small amount of the prepared Kokum syrup.
Add ice cubes, then pour chilled water to fill the glass.
Stir well so the syrup mixes evenly with the water.
Garnish with a mint leaf if desired, and serve immediately.
How to tell it's done
A bright, ruby-red, crystal-clear liquid that strikes a sharp balance between tangy, sweet, and faintly salty.
Getting it right
Tip
The concentrated syrup can be stored in an airtight glass bottle in the fridge for months. Just mix with water whenever you want a drink.
What to serve it with
Serve chilled with coastal meals from Maharashtra or Goa, especially spicy seafood, rice, or fried snacks.
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