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kokam sharbat
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3.85 from 13 votes

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

easy kokum juice recipe | kokam sharbat | kokum fruit juice | kokum syrup juice
Course beverages
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time 3 hours
Total Time 25 minutes
Servings 1 jar
Author HEBBARS KITCHEN

Ingredients

  • cup 200 grams kokum / bhirand / muragalu / punarpuli / kaatampi, dry / fresh
  • cup water
  • 2 cup sugar
  • ½ tsp cumin powder / jeera powder
  • ¼ tsp pepper crushed
  • pinch of salt

Instructions

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