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

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.

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:

kokum juice

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course:beverages & drinks
Servings (change the number to scale):1 medium size bowl
4.86 from 7 votes
kokum juice recipe, kokum sherbet recipe
kokum juice is a refreshing and rejuvenating summer drink.


(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

  • 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.


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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia



Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

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 directly5 stars

    • 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. 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

  3. 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.

  4. 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.

    Thanks.5 stars

    • 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.

  5. 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.

    • i don’t think you can make kokum sherbet with salted kokum. the ones which i had were not salted. i have also never tried this way. so unable to help you.

  6. 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.

    • 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.

  7. how to make a south indian recipe named rasam which is made by garlic. One more how to prepare a sweet tomato chutney?

  8. 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

  9. 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.

  10. 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 you5 stars

    • 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.

      • 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.

  11. Thanks. I have brought th efruits and want to “take care ” of them asap. This is what I had in mind.

  12. 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..

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

  14. 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.

  15. 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.

    • 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 🙁