kokum sherbet or kokum juice recipe, how to make kokum sherbet recipe

kokum-sherbet-easy

kokum sherbet or kokum juice is a summer coolant and is popular in goa. kokum is available in small cans and bottles in every store there.

i usually avoid buying the readymade kokum sherbet as i find them too sweet and also white sugar is added to it. i prefer to make my own kokum sherbet.

kokum also known as garcinia indica is a fruit bearing plant from the mangosteen family. the plant yields dark red colored fruits. you can see the dark red color fruits in the below pics. read more about kokum here on wiki.

kokum sherbet

the outer cover of the fruit is dried in the sun to get what we call as kokum or aamsol. after drying they yield blackish purple color. they are sour to taste and have a sweetish aroma.

this dried kokum is used to sour curries, dals and veggie dishes in the maharashtrian, gujarati, konkan, kerala and goan cuisine. it is mostly used to sour fish & prawn curries in the malvan and goan cuisine.

the dried fruit is a mildly souring agent. i add the kokum to my dals as well as make kokum curry-sol kadhi from it.

kokum aamsol

recently when buying veggies in the local market, i saw these red kokum fruits and had to buy it. i knew instantly what i was going to make from these red lovelies.

kokum fruit

usually i make kokum sherbet from dry kokums. this is the first time i made the sherbet from fresh kokum fruits. if you can manage to get semi dry or dry kokums than do make kokum sherbet at home. they are the best cooling fruits in nature.

when you slice the kokums into two there will be the outer cover and the soft pulp inside with the seeds. these kokums which i had were very ripe. the outer shell had a very sour and a mild sweet taste while the inner pulp was very sour.

kokum fruits sliced

i sliced kokums all into two. removed the seeds with the pulp. then removed the pulp also. discarded the seeds. chopped the outer cover. put them in a blender and blended till smooth.

kokum blended

then strained the entire mixture and kept aside…. i forgot to take a pic of this one :-(

you can now add sugar to the strained mixture or cook sugar with water till the sugar dissolves. make a thick sugar syrup. then add the strained kokum extract to the sugar solution when it cools. spice the sherbet with some powdered cardamom and cumin.

the kokum sherbet has to be refrigerated. store in an airtight jar or a bottle. for a serving of one glass of water, add 1-2 tablespoon of the kokum sherbet. serve chilled with ice cubes added to the kokum sherbet.

kokum sherbet from scratch

a few health benefits of kokum:

  • kokum is one of the best natural coolants for the body.
  • kokum is excellent in reducing the pitta dosha as per ayurveda.
  • kokum sherbet and kokum curry helps in digestion and improves the appetite.
  • kokum is rich in vitamin c and is an anti oxidant.
  • kokum is also used to treat heat rash. on a side note i remember my mom rubbing the kokum on the heat rash which we would get as kids.

so what are you waiting for…. beat the heat this summer with this refreshing and rejuvenating summer drink of kokum sherbet.

kokum sherbet

if you are looking for more indian summer drinks then do check salted chaasmint juicejaljeera, aam ka panna and sweet lassi.

check notes below for making kokum sherbet from dry kokum:

4.8 from 4 reviews
kokum sherbet
 
PREP TIME
COOK TIME
TOTAL TIME
 
kokum sherbet - refreshing and rejuvenating summer drink.
AUTHOR:
RECIPE TYPE: beverages
CUISINE: goan
SERVES: 1 medium size bowl
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup kokum fruits, chopped or dry kokums
  • 2 cups water
  • 2 cups sugar
  • 5-6 cardamoms powdered or crushed
  • 1 tsp roasted cumin powder
  • a pinch or two of black salt or salt (optional)
INSTRUCTIONS
  1. rinse the kokum fruits in water. (see notes below on making the sherbet from dry kokum)
  2. chop the kokum fruits and remove the seeds.
  3. keep the pulp and the outer cover.
  4. grind the fruit and pulp with little water.
  5. strain the whole kokum mixture.
  6. boil the sugar and water until the syrup becomes a little thick.
  7. cool the sugar syrup and then add the strained kokum mixture to it.
  8. add the roasted cumin powder and powdered cardamom.
  9. mix well. store kokum sherbet in a jar or bottle and refrigerate.
  10. when serving, dissolve 1 or 2 tbsp of the kokum sherbet in one glass of water.
  11. add ice cubes and serve chilled kokum sherbet.
NOTES
follow this method if making the kokum sherbet from dry kokum peels:
1: rinse the dry kokum in water.
2: soak them in 2 cups of water for 3-4 hours.
3: collect the kokum in a blender and reserve the water.
4: grind them with some of the reserved water to a smooth mixture.
5: boil sugar with the remaining reserved water till the mixture becomes thick.
6: cool the sugar syrup and then add the kokum mixture to it.
7: add the powdered cardamom and cumin powder.
8: mix well and store in an airtight bottle or jar in the fridge. if you do not want to make sugar syrup, then just dissolve the sugar in the kokum extract. in this case you don't need 2 cups of water. just 1 cup water can be used to soak the dry kokums and then grind them to a smooth paste. also you will need 1 cup sugar.
NUTRITION INFORMATION
SERVING SIZE: 4-5




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  1. rewa chadha says

    Hello Chef. Went through your recipe of making kokum sherbat and have some queries related to it.Recently my son went to Shirdi &bought Half kg of fresh kokam smeared with salt. Want to know how to wash them to remove salt from them , to prepare the sherbet so that it can be stored and preserved for the summers (without keeping in the fridge).Secondly, how many bottles of half kg. Ketchup bottles can be made from these kokum. Hope to have a prompt and positive reply fr om your side on the a bove mentioned e-mail. Thanks. Rewa.

  2. sonia says

    hi Dassana,

    your recipes are simply amazing. thanks to you for all this wonderful work.

    i have heard that in ayurveda they recommend that we replace kokum with tomatoes in our usual cooking. so, my questions if whether we need to grind kokum and store in fridge for later use (like tomato puree?) . can we something like a onion tomato bhuna masala but with kokum instead?

    need your guidance please.

    • says

      no need to grind kokum. you just add whole kokum in the recipe while cooking. 2 to 3 kokums is enough for a serving of 4 people. if ground kokum is added, it will make the dish sour. you can keep the kokum in the fridge or at room temperature.

  3. Sumita says

    My question is about losing weight.What is the difference in the content of HCA..hydroxicitric acid (which helps lose weight) between. Kokum which is called garcenia indica and garcenia cambogia which is called kodumpalli. Can I get kodumpalli in ahmedabad? Please see Dr. Oz on you tube on garcenia cambogia

  4. usha says

    Garcinia cambogia, Kudampuli (Gambooge), Malabar temrind,used in kerala to make fish curry,curry ext is same as this kokam or both are different?
    as being an gujarati we use brown color kocum some times black color kocum ,i was wanted to know diffrance and its medicinal value if u know please reply.

  5. Sandy says

    I am sure you definitely have some Goa connection . As most Goan dishes which you mentioned mostly Goans know about it.

    I loved your blog. I do not know from where to start but I will prepare Mattar paneer first.

    Keep up your good work. God bless you

    • says

      always better to refrigerate any syrup that we make at home. since like commercially produced syrup or squashes we don’t add preservatives at home. so my suggestion would be to refrigerate the syrup.

      • says

        you can preserve fresh kokum. generally the rind is sun dried and preserved with salt. you can check on google how exactly this method is achieved.

  6. Manjari says

    Hi
    I had always known about wat is called aamsul. But came to know about the fruit just a few years back.

    Can you please tell me wat the fruit is called in India.

    I have this drink in summers..

  7. suhani says

    i made the sherbet yesterday..it tastes so good even my hubby liked it..i used the dry kokum..thanks dassana

  8. says

    Gorgeous drink and a gorgeous color too! I love this drink. I use a lot of kokum in my cooking since my hubby ‘s family is originally from Goa.

  9. says

    I knew about dry kokum and use in cooking. but ever seen fresh kokum fruit. I doubt that I can find it in USA here. I khow you said that this can be made using dry kokum but I am curious to use fresh one. I love the color of drink. must be tasting awesome.

    • says

      the taste of the sherbet was fresh. quite different than the one made with dry kokums. i don’t think you will be able to get fresh kokum in USA :-(