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

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kokum juice recipe, kokum sherbet recipe

kokum juice is a refreshing and rejuvenating summer drink.

4.86 from 7 votes
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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.


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. read more about kokum here on wiki.

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 kokums. this is the first time i made the juice from fresh kokum fruits. if you can manage to get semi dry or dry kokums then 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 for kokum juice recipe

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 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 indian summer drinks then do check salted chaasmint juicemango lassi, aam ka panna, neer mor and sweet lassi.

kokum sherbet or kokum juice recipe below:

kokum juice recipe, kokum sherbet recipe
4.86 from 7 votes

kokum juice recipe

kokum juice is a refreshing and rejuvenating summer drink.
course beverages & drinks
cuisine goan
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 1 medium size bowl
author dassana

ingredients (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 teaspoon roasted cumin powder (bhuna jeera powder)
  • 1-2 pinch of black salt or salt (optional)

how to make kokum juice recipe

  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 juice in a jar or bottle and refrigerate.

  10. when serving, dissolve 1 or 2 tbsp of the kokum juice in one glass of water.

  11. add ice cubes and serve chilled kokum juice.

recipe notes

follow this method if making the 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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i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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45 comments/reviews

  1. Hello.. Amazing recepie.. Thanks…I had a question.. How long can the prepared sherbet be stored? And what’s the difference in making sugar syrup and adding sugar directly

    • anannya, this can be stored for about 6 months to 1 year if refrigerated. sugar syrup based sherbets or drinks can be stored for a long time as the concentrated sugar syrup acts as preservative. if just sugar is added, then the shelf life decreases considerably. so in this case, the sherbet will stay good for some days or about a week.

  2. For how long can semi dried kokum be stored ? Any info on that ?

    • for a year i think. the completely dried ones stay good for a couple of years.

  3. face book: this fruit is very good for health particularly for dia betics

    all can use this and it i svery tasty and good for the heAlth

  4. Hi,
    I have a question about the recipe that describes how to proceed if having using dried Kokum, in STEP 6 it says to mix sugar syrup with mixture , so after grinding the soaked Kokum , we mix the whole grinded paste to the sugar syrup. Confused if should strain it first or not.

    • the mixture needs to be strained. i will add this bit in the steps too.

  5. Hi,

    I made this kokum sharnat today and I must say that it changed my opinion about how kokul sharbat tastes actually. My husband always orders kokum cooler at a specific restaurant whenever we go there as he loves it but I never liked that taste. I tried your recipe for my husband so that he can get it at home but it was smelling so good that I could not resist and had a glass of it. It was amazing. Its so good. I just loved it. I am following your blog for quite sometime now and I love each and every recipe of yours. I think for the housewives like us who are not good cooks, ur blog makes a lot of difference.


    • we are very pleased to know this neha 🙂 thankyou so much for your kind and positive words. glad we could help you in learning new recipes and cooking and you are always welcome.

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