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Kokum Juice Recipe

Time and servings

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Ingredients

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

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Instructions

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

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Step-by-step

1
firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.kokum syrup juice
2
transfer to a blender and blend to coarse paste.kokum syrup juice
3
take the kokum paste to kadai.kokum fruit juice
4
add 2 cup sugar and ½ cup water. alternatively use jaggery / gud for a healthy alternative.kokum fruit juice
5
mix well-dissolving sugar completely.kokam sharbat
6
further, add boil for 10-15 minutes stirring occasionally.kokam sharbat
7
boil until the mixture thickens and forms syrup consistency.kokam sharbat
8
turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of black salt (kala namak).kokum juice recipe
9
mix well and pass the mixture through a sieve.kokam sharbat
10
make sure to squeeze of the pulp completely.kokam sharbat
11
now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated.kokum juice recipe
12
to make kokum juice from kokum concentration, take few ice cubes in a glass.kokum juice recipe
13
pour 2 tbsp of prepared kokum syrup / kokum concentration.kokum juice recipe
14
pour 2 cups of cold water and mix well.kokum juice recipe
15
finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves.kokum juice recipe

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Video

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Notes

  • firstly, adjust the amount of sugar depending on the sourness of kokum.
  • also, if using fresh kokum discard the seeds and just blend the pulp.
  • additionally, adding pepper is optional, however, it enhances the flavour.
  • finally, sugar can be replaced with jaggery to make kokum juice / kokum sharbat.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kokum-juice-recipe-kokam-sharbat/