kokum juice recipe, how to make kokum juice | kokum benefits | kokum sherbet

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Kokum juice recipe – kokum juice is a summer coolant and is popular in goa. Kokum is available in small cans and bottles in every store there.

kokum-sherbet-easy

I usually avoid buying the readymade kokum juice 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.

kokum sherbet recipe

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 kokum to various dishes Like Khatti meethi dal, sorak cury And also to make Kokum curry-sol kadhi From it.

kokum aamsol recipe

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 for kokum juice recipe

Usually I make kokum juice from dry kokum. this is the first time I made the juice from fresh kokum fruits. If you can manage to get semi dry or dry kokum then do make kokum sherbet at home. They are the best cooling fruits in nature.

When you slice the kokum into two there will be the outer cover and the soft pulp inside with the seeds. These kokum 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 for kokum juice recipe

I sliced kokum 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 for kokum sherbet recipe

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 juice 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 recipe 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 juice 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 juice.

kokum sherbet recipe

If you are looking for more beverages then do check:

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kokum juice recipe, kokum sherbet recipe

kokum juice

4.75 from 8 votes
Kokum juice is a refreshing and rejuvenating summer drink.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Goan
Course: Beverages

Servings 1 medium size bowl
Units

Ingredients

  • 1 cup kokum fruits, chopped or dry kokums
  • 2 cups water
  • 2 cups sugar
  • 5-6 cardamoms, powdered or crushed
  • 1 teaspoon roasted cumin powder
  • 1-2 pinch of black salt or salt (optional)

Instructions

  • Rinse the kokum fruits in water. (see notes below on making the sherbet from dry kokum)
  • Chop the kokum fruits and remove the seeds.
  • Keep the pulp and the outer cover.
  • Grind the fruit and pulp with little water.
  • Strain the whole kokum mixture.
  • Boil the sugar and water until the syrup becomes a little thick.
  • Cool the sugar syrup and then add the strained kokum mixture to it.
  • Add the roasted cumin powder and powdered cardamom.
  • Mix well. Store kokum juice in a jar or bottle and refrigerate.
  • When serving, dissolve 1 or 2 tbsp of the kokum juice in one glass of water.
  • Add ice cubes and serve chilled kokum juice.

Notes

How to make kokum juice 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. Strain and keep aside.
  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.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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47 Comments

  1. Hi, thank you for sharing the recipe. I tried with dry kokums. It is nice but getting little bit charred taste of kokum. Is it because I boiled it too long while making sugar syrup? I made sugar syrup by adding sugar to kokum water. Shall i make sugar syrup separately in normal water first and then add to kokum mixture? In this case how much quantity of water you suggest? Thank you.

    1. Welcome. The charred taste could be due to overcooking of the sugar syrup. Dried kokum will not give that charred taste. It is better to cook everything together as then the sugar helps in preserving the syrup. Cooking the syrup separately and then adding to kokum mixture will introduce some water in the syrup and can spoil the syrup while storing. The rawness of the kokum will also not go away with this method.

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