kokum juice recipe | kokam sharbat | kokum fruit juice | kokum syrup juice

kokum juice recipe | kokam sharbat | kokum fruit juice | kokum syrup juice with detailed photo and video recipe. basically, a healthy and refreshing cool drink or beverage prepared mainly from the kokum fruit or garcinia indica. it is a simple drink to prepare and involves preparing the concentrated kokum syrup for future use. later the syrup is diluted with water as per the preference and served with cold ice.

kokum juice recipe | kokam sharbat | kokum fruit juice | kokum syrup juice with step by step photo and video recipe. the summer season can be daunting with the heat and humidity making it very uncomfortable for everyone. evidently, we resort to refreshing and chill juice recipes which can be either store-bought or natural and organic homemade recipes. kokum juice or kokam sharbat is one such healthy recipe prepared with dry kokum fruit / fresh kokum fruit.

there are a couple of juice recipes, that is nostalgic to me and kokum juice recipe and kokam fruit is one among them. i personally, big fan of kokam fruit and especially the sour leaves from the kokam tree. back then, my first preference was eating the fruit as it rather than converting it to juice and the consume it. moreover, even the leaves are edible and i used to love the combination of sour leaves with sweet ripe fruit. but things changed gradually and i hardly find any trees left now and i can only fetch these awesome fruits via stores. and most of the time it would be sun-dried which can only be used for juice and rasam.

furthermore, some important tips, recommendations and serving ideas for a perfect kokum juice recipe. firstly, the recipe can be prepared from fresh fruits or store bought dry kokum fruits. i have used the dry version, but if you have access to fresh ones then remove the seeds and blend it to a thick pulp followed by the same procedure as dry version. secondly, i have used 2 cups of sugar and it should be ideal for this recipe. but depending on your preference and sour level, you can plus or minus the quantity. lastly, i recommend using 2 tbsp of concentrated kokum syrup to 2 cups of water while preparing the kokum fruit juice. also, add some ice while serving for the chill effect.

finally, i would like to highlight my other beverage recipes collection with this post of kokum juice recipe. it includes recipes like, thandai, mango milkshake, bottle gourd juice, masala soda, badam milk, mango lassi, nimbu paani, sol kadhi, buttermilk, chocolate milkshake, cold coffee and oreo milkshake. further, i request you to check my other recipes collection like,

• snacks recipes collection
• street food recipes collection
• rice recipes collection

kokum juice video recipe:

recipe card for kokum juice recipe:

how to make kokam sharbat with step by step photo:

1. firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.
   
2. transfer to a blender and blend to coarse paste.
   
3. take the kokum paste to kadai.
   
4. add 2 cup sugar and ½ cup water. alternatively use jaggery / gud for a healthy alternative.
   
5. mix well-dissolving sugar completely.
   
6. further, add boil for 10-15 minutes stirring occasionally.
   
7. boil until the mixture thickens and forms syrup consistency.
   
8. turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of black salt (kala namak).
9. mix well and pass the mixture through a sieve.
   
10. make sure to squeeze of the pulp completely.
    
11. now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated.
    
12. to make kokum juice from kokum concentration, take few ice cubes in a glass.
    
13. pour 2 tbsp of prepared kokum syrup / kokum concentration.
    
14. pour 2 cups of cold water and mix well.
    
15. finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves.
    

notes:

• firstly, adjust the amount of sugar depending on the sourness of kokum.
• also, if using fresh kokum discard the seeds and just blend the pulp.
• additionally, adding pepper is optional, however, it enhances the flavour.
• finally, sugar can be replaced with jaggery to make kokum juice / kokum sharbat.