With this year’s killer heat continuing, I am thinking of newer and different ways to cool down. One of the best possible cooling drinks is Kokum Sherbet. This tangy sweet drink is very popular is Maharashtra, especially in Konkan and Malvan.
In Maharashtra, we get packaged Kokum Sherbet concentrate in abundance during summer; but nothing beats freshly made Kokum Sherbet. It is very simple to make and the undiluted mix can be lasts for quite a while if refrigerated.
- Dried Kokum – 1/4 Cup
- Sugar – 3/4 Cup
- Roasted Cumin – 1 tsp
- Water – 3 Cups
Method to Make the Concentrate
- Powder the roasted cumin.
- Soak the Kokum in 1 Cup warm water for about 1 hour.
- Grind the soaked Kokum along with the water it is soaked in.
- Dissolve the sugar in 2 Cups water.
- Mix the cumin powder, sugar syrup and Kokum extract.
- Boil the mixed liquid for about 3 to 5 minutes.
- Let it cool to room temperature.
- Using a soup strainer or a fine cotton cloth, strain the liquid.
- Discard the strained solids.
- Refrigerate the Kokum Sherbet concentrate in an airtight, sterilised bottle.
Method to Make 1 Cup Sherbet
- Mix 1/4 Cup of cold concentrate with 3/4 Cup of cold water.
- If required, add a pinch of black salt and/or 1/2 tsp lemon juice.
- Serve chilled.
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