Maharashtrian · 4 glasses

Kokum Sharbat

Deep pink, sharply sour, and it keeps for months as a concentrate.

25 min Some work Vegetarian

Ingredients

  • 20 dried kokum petals
  • 300ml water
  • 300g sugar
  • 1 tsp roasted cumin powder
  • 1 tsp black salt
  • Cold water and ice to serve

Method

  1. Soak the kokum in the water for 20 minutes, then squeeze and strain, keeping the liquid.
  2. Heat it with the sugar until dissolved and slightly syrupy. Do not boil it hard or the colour dulls.
  3. Off the heat, stir in the cumin and black salt. Cool completely.
  4. Bottle it. The concentrate keeps two to three months in the fridge.
  5. Three tablespoons per glass, topped with cold water and ice.

Questions people ask about Kokum Sharbat

How long does Kokum Sharbat take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Kokum Sharbat?

Heat it with the sugar until dissolved and slightly syrupy. Do not boil it hard or the colour dulls.

Can I make Kokum Sharbat ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Kokum Sharbat vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made kokum sharbat keep?

Best made and drunk the same day. Anything blended with fruit separates within a couple of hours, so stir or shake it before pouring.

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