kokum juice concentrate /kokum sharbat recipe

This kokum juice concentrate can be listed among the other thirst quenching summer drinks. These heart consoling natural summer drinks are always needed to make the season more comfortable and pleasant. The kokum juice has cooling properties and moreover the colour from this tangy fruit is itself very attractive. Mostly in all coconut based gravies and curry’s they use this kokum as such and adding a few itself will bring the required sourness to the dish. Many of us think that kokum and kodampuli are the same but the fact is that even though they are souring agents they are different.

Kokum will be purplish black when dried and I have one recipe in my blog named solkadhi using this kokum fruit. I got this dried kokum once when I visited Pondicherry because here in my place  Iam not getting it at all. When making this sherbet I felt like adding more sourness to bring balance to this recipe so I have added lemon juice. Another reason for adding lemon juice is that it will preserve well. Always serve this kokum juice chilled with ice cubes and sure it will quench your thirst.

kokum juice concentrate /kokum sharbat recipe

INGREDIENTS:

Kokum dried fruit – 1 cup
Sugar – 2 cups
Lemon juice – 1/4 cup
Water to soak kokum and grind – 1 cup
Water for sugar – 11/4 cup
Roasted cumin powder – 1 tsp
Black salt – 1 tsp

METHOD:

1.Soak kokum for one hour in 1cup of hot water then grind them coarsely using same water and keep.

2.In a thick bottomed pan add sugar and 11/4 cup water and let it dissolve.
3.Once dissolved filter for dust and transfer to same pan and let it boil.

4.When the syrup becomes thick add the ground paste with black-salt,roasted cumin powder to it and boil for 2-3 minutes.

5.Then pass this syrup through a strainer.

6.The concentrate will be quite thick and when it cools add lemon juice and stir nicely.
7.Store it a sterilized airtight glass bottle.

To prepare the juice:

Add the needed concentrate in a serving glass put some icecubes and needed water.
Serve it chilled.

kokum juice concentrate /kokum sharbat recipe

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Total Time 1 hour hr 30 minutes mins

Ingredients

  

• Kokum dried fruit - 1 cup
• Sugar - 2 cups
• Lemon juice - 1/4 cup
• Water to soak kokum and grind - 1 cup
• Water for sugar - 11/4 cup
• Roasted cumin powder - 1 tsp
• Black salt - 1 tsp

Instructions

 

• Soak kokum for one hour in 1cup of hot water then grind them coarsely using same water and keep.
• In a thick bottomed pan add sugar and 11/4 cup water and let it dissolve.
• Once dissolved filter for dust and transfer to same pan and let it boil.
• When the syrup becomes thick add the ground paste with black-salt,roasted cumin powder to it and boil for 2-3 minutes.
• Then pass this syrup through a strainer.
• The concentrate will be quite thick and when it cools add lemon juice and stir nicely.
• Store it a sterilized airtight glass bottle.

To prepare the juice:

• Add the needed concentrate in a serving glass put some icecubes and needed water.
• Serve it chilled.

Notes

This can be kept in fridge even for more than a month as we have added lemon juice in it.
Instead of sugar you can try it with jaggery.
I added lemon juice for balancing the tanginess.
While serving the juice you can add some hand crushed mint leaves.