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

Jump to Recipe

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:

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

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.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares667
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.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

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.

  2. 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

    1. 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.

  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.

  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.

    Thanks.5 stars

    1. 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.

  6. 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.

    1. 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.

  7. 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.

    1. 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.

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

  9. 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

    1. i do not know what is the difference in the content of HCA. it will be not easy to get kodumpalli in ahmedabad.

  10. 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.

    1. kudampuli is different and has a different taste & flavor. both kokum and kudampuli are not same. though both are used as souring agents. the color of the kokum depends on the kind and variety of kokum. apart from being cooling to the body, kokum helps to balance an aggravated pitta dosha. here are some more health benefits – http://completewellbeing.com/article/tangyble-kokum/

  11. 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

  12. The recipe is simple. If I use the dry kokum, do I have to refrigerate the syrup?5 stars

    1. 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.

      1. 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.

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

  14. 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..

    1. i am sorry manjari, i did not understand your question clearly.

      which fruit are you talking about?

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

    1. same amount… 1 cup dry kokum… have mentioned it in the recipe details already 🙂

  16. 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.

  17. 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.

    1. 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 🙁