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kokum juice concentrate /kokum sharbat recipe

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Total Time 1 hour 30 minutes
Ingredients Method Notes

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:
  1. Add the needed concentrate in a serving glass put some icecubes and needed water.
  2. 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.