Kokum sharbat
Deep pink Konkan cooler from dried kokum, roasted jeera and a touch of jaggery: 30 kcal.
- Time
- 15 min
- Makes
- 1 serving
- Level
- Easy
- Gear
- No equipment
Per serving
1 glass (250 ml)
- Calories
- 30kcal
- Protein
- 0g
- Carbs
- 7g
- Fibre
- 0g
- Fat
- 0g
- Sugar
- 6g
Dried kokum petals soaked in water give a sour, slightly fruity drink that people on the west coast swear by in the hot months. Bottled kokum syrup is mostly sugar; soaking the dried petals yourself and sweetening with a single teaspoon of jaggery keeps it light and tart. Drink it after lunch or when you come in from the heat.
- Hydration
- Low calorie
- No cook
- Budget
- Lunch
- Anytime
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Ingredients
Method
- 1
Soak the kokum petals in 100 ml of the water for 15 minutes, squeezing them with your fingers a few times until the water turns deep pink.
- 2
Remove the petals and squeeze out the last of their juice. Stir the jaggery into the pink water until dissolved.
- 3
Add jeera powder, black salt, salt and the remaining 150 ml water. Stir, add ice and serve.
Tips
- Soak a big batch of kokum overnight in the fridge to make a concentrate that lasts the week.
- Add 2 crushed mint leaves and a small piece of grated ginger for a sharper version.
Swaps
- Add 50 ml thin coconut milk and skip the jaggery and it becomes sol kadhi, a different drink on this list.
Storage
Kokum concentrate (without jaggery or salt) keeps 1 week in the fridge.
Nutrition is estimated per serving from IFCT 2017 and USDA FoodData Central and rounded. Your ingredients and portions will differ a little.
More drinks
Cucumber lemon infused water
A jug of water with cucumber, lemon and mint that you actually want to finish: 8 kcal a glass.
- 5 min
- Calories
- 8 kcal
- Protein
- 0 g protein
