Kokum Sharbat

Kokum (Garcinia Indica)  fruit is widely used in Konkani and South Indian food. Mostly it is used as a souring agent in food items (same as Tamarind). Kokum sharbat is a drink that has cooling properties when consumed.


  • Kokum – 100 gms
  • Sugar – 4-5 tbsp (can be adjusted to taste)
  • Black Salt – Adjust to taste
  • Black Pepper Powder – Adjust to taste
  • Roasted Cumin Powder – Adjust to taste
  • Mint Leaves – For garnishing

Method of Preparation:

  1. Soak kokum in water for 20-25 mins.
  2. Blend soaked kokum and sugar along with 1/4th cup of water till fine paste. WP_20160612_006
  3. Strain if the paste is not fine. For me, it was a very fine paste. So straining was not required.
  4. Then add 1/2 tsp of black salt, 1/2 tsp of black pepper powder, 1/2 tsp of freshly ground roasted cumin. Quantity of these items can be adjusted to taste. WP_20160612_010
  5. Pour 1-2 tbsp of this concentrate in to serving glass. Add chilled water to it.

  6. Garnish with fresh mint leaves.
  7. Serve chilled.                                                                                                                                              kokum sharbat


Note: This concentrate can be stored in refrigerator for almost over a week.

Please try the recipe and let me know your feedback and suggestions.



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