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
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.
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.