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Kokum Sharbat | Summer Drink

Kokum Sharbat

5 from 1 vote
Kokum Sharbat is a traditional, tangy, and refreshing summer drink popular across India’s Konkan and Maharashtra regions, known for its cooling and digestive benefits. It is made from dried kokum rinds and is often enjoyed chilled to combat heat and dehydration.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 Servings
Course: Appetizer, Drinks
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Dried or semi-dried kokum rinds: 200 grams 7 oz
  • Water: 4 cups 960 ml, divided
  • Granulated white sugar: 200 grams 7 oz
  • Roasted cumin powder: 1 teaspoon 5 g
  • Green cardamom powder: 1 teaspoon 5 g
  • Black salt kala namak: 2 teaspoons (10 g)
  • Black pepper powder: ½ teaspoon 2.5 g
  • Lemon juice: 1 tablespoon 15 ml
  • Mint leaves: For garnish

Equipment

  • Blender
  • Fine-mesh strainer
  • Thick-bottomed saucepan
  • Measuring cups and spoons
  • Glass bottles or jars for storage

Method
 

  1. Rinse the kokum rinds under running water, then soak them in 2 cups of warm water for 2–3 hours or overnight to soften.
  2. Transfer the soaked kokum and water to a blender and blend into a smooth paste.
  3. In a thick-bottomed saucepan, combine the remaining 2 cups of water and sugar. Cook over medium-low heat until the sugar dissolves and the syrup becomes slightly thick (about 5–10 minutes).
  4. Add the kokum paste to the syrup, along with cumin powder, cardamom powder, black salt, black pepper, and lemon juice. Stir well to combine.
  5. Simmer the mixture over medium-low heat for 25–30 minutes, stirring occasionally, until it thickens into a syrupy consistency.
  6. Remove from heat and let the mixture cool to room temperature.
  7. Strain the mixture through a fine-mesh strainer, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids.
  8. Transfer the concentrate to a clean glass bottle and refrigerate.
  9. To serve, pour 3 tablespoons (45 ml) of the concentrate into a glass, add chilled water or club soda, and stir well.
  10. Add ice cubes and garnish with fresh mint leaves before serving.

Notes

Safety Notes:
Use a thick-bottomed pan to prevent scorching during simmering. Ensure all utensils and bottles are clean and dry to prevent contamination.
Substitutions:
Use jaggery instead of sugar for a richer flavor and natural sweetness.
Replace lemon juice with a pinch of citric acid if unavailable.
Storage: The concentrate can be stored in the refrigerator for up to 6 months or frozen for up to a year.
Pro Tips:
Shake the concentrate well before using, as it may separate over time.
For a more intense flavor, use fresh kokum if available.
The drink is best served chilled with a generous amount of ice.
This recipe is naturally vegan and gluten-free.
It can be made ahead and stored for extended use, making it ideal for summer preparation.