Ingredients
- 15–20 pieces (about ½ cup) Dried kokum (amsul)
- 2 cups (for soaking) + 2 cups (for the sharbat) Water
- ½ to ¾ cup (adjust to taste) Sugar
- ½ tsp (optional, for flavor) Cumin powder
- ¼ tsp (optional, for tanginess) Black salt
- ¼ tsp (optional) Cardamom powder
- Ice cubes – as needed
- Mint leaves – for garnish (optional)
Directions
Kokum Sharbat is a traditional Indian summer drink made from dried kokum petals (Garcinia indica), known for their deep red color, tangy taste, and excellent cooling properties. This delicious beverage is especially popular in the western coastal regions of India, such as Goa, Maharashtra, and Karnataka. Kokum is not only refreshing but also valued in Ayurveda for its digestive benefits and ability to reduce body heat.
To make Kokum Sharbat, dried kokum is soaked in water to extract its rich flavor and color, then blended with sugar and a touch of spices like cumin and black salt to enhance its taste. Served chilled, often with ice cubes and mint, this drink is a perfect natural remedy to stay hydrated during hot days. It’s quick to prepare, requires no cooking, and can be stored as a concentrate or syrup for instant use.
Whether you’re looking for a healthy alternative to artificial soft drinks or a traditional way to beat the heat, Kokum Sharbat is a must-try. Its unique flavor, vibrant color, and cooling effect make it a favorite in many Indian households.
Here’s an approximate nutritional breakdown for one glass (about 200 ml) of Kokum Sharbat made with sugar:
| Nutrient | Amount (per 200 ml) |
|---|---|
| Calories | 90–120 kcal |
| Carbohydrates | 22–28 g |
| Sugars | 20–25 g |
| Protein | 0 g |
| Fat | 0 g |
| Fiber | 1–2 g |
| Vitamin C | Small amount |
| Sodium | ~100 mg |
✅ Nutritional Benefits:
Cooling effect: Helps reduce body heat
Digestive aid: Kokum is known to ease digestion and prevent acidity
Low fat and cholesterol-free
Vegan and gluten-free
Disclaimer: The nutritional information provided for Kokum Sharbat is approximate and based on standard ingredients and serving sizes. Variations in ingredients and preparation methods may affect the actual nutritional values. For accurate dietary advice, please consult a healthcare professional or nutritionist.
Steps
1 Done | Soak KokumRinse the dried kokum well. Soak it in 2 cups of warm water for about 2 hours (or overnight for a deeper flavor). |
2 Done | Extract the JuiceAfter soaking, mash the kokum pieces slightly with your hands or a spoon to extract the juice. Strain the mixture through a sieve. Discard the solids. |
3 Done | Prepare the SharbatIn a bowl or blender, add the kokum extract, sugar, 2 more cups of water, and the optional spices (cumin powder, black salt, cardamom). Mix or blend well until the sugar dissolves completely. |
4 Done | ServePour into glasses over ice cubes. Garnish with mint leaves if desired. |
5 Done | 💡 TipsYou can make a kokum syrup by boiling the extract with sugar until slightly thick and store it in the fridge for up to 2 weeks. Adjust spices and sweetness to your liking. Kokum has a natural tang, so no lemon is needed. |
