Kokum Sherbet In Summer: Follow This Simple Recipe To Make The Traditional Mocktail
One of the drinks that is popularly prepared in summers is the pinkish, purple kokum sherbet. Made from kokum syrup, essentially a mixture of kokum fruit and sugar, this drink is complete with sweet and tangy notes and has a cooling effect in warm weather. Traditionally, kokum syrup is prepared as a summertime mocktail with the addition of cool water and ice cubes served in the afternoon or as a mid morning cooler.
Kokum In Traditional Culinary And Mixology Cultures
Found along the Kokan coast, kokum fruit is harvested and left to dry in the summer sun before being turned into syrup or a salted souring agent. Dried kokum petals or fruits can then be used to prepare kokum syrup or a kokum extract which can in turn be utilised to make a wide variety of recipes.
Along with using kokum for making sherbets, it is also used to prepare the famed sol kadhi, which brings together the juice of this fruit with fresh coconut milk. This sour, tangy and slightly spicy drink, made so with the addition of ginger shavings and chopped coriander is a favoured pairing with Konkani-style fish and mutton dishes as well as other regional delicacies.
So too, kokum is an excellent ingredient for building acidity in savoury curries and vegetable preparations and is often used as a souring agent which brings diverse flavours together in these spicy and umami recipes. Evidently, kokum has a wide variety of uses yet, the one which remains popular in summer weather is the kokum sherbet, served cold in a tall glass filled with ice.
Here is a simple recipe to make the kokum sherbet from scratch, that including making homemade kokum syrup:
Ingredients
For Homemade Kokum Syrup
1 cup dried kokum rinds or petals
2½ cups water
1½ cups sugar
¼ tsp black salt for savory notes
½ tsp roasted cumin powder
A pinch of cardamom powder or saffron
For Kokum Sherbet
2 tablespoons kokum syrup
90 ml sparkling water or chilled water
Ice cubes as required
Cumin powder for garnish
Method:
For the kokum syrup
– Soak 1 cup dried kokum rinds or petals in ½ cup water to remove all dust from the fruit. Next, warm 1 cup of water and transfer the kokum rinds into this and soak it overnight to deepen colour and flavour extraction.
Add the soaked kokum with its water to a pan and simmer. To this, add another cup of water and simmer gently so the colours of the fruit are brought out well. Once this blend is uniformly mixed, take it off the pan and strain through a fine sieve or muslin cloth to remove solids.
For seasoning the leftover liquid, add 1½ cups sugar, ¼ tsp black salt for savory notes, ½ tsp roasted cumin powder and a pinch of cardamom powder or saffron. Stir gently until all the sugar is dissolved in the mixture and it acquires a syrupy quality. Transfer into a can or a bottle and store in a cool place. The kokum syrup can now be used to prepare kokum sherbet and other mocktail variations.
For the kokum sherbet:
– Bring the kokum sherbet together by adding 2 tablespoons of homemade kokum syrup to a tall highball glass filled with ice. Into this mix add 90 ml sparkling water or chilled water according to the desired finish. Sprinkle some cumin powder on the sherbet as a garnish. This chilled mocktail is now ready to be served!
Pro Tip: Prepare a more tropical version of this mocktail by swapping out the sparkling water with 90 ml tender coconut water while serving the drink at a tiki party or island-themed summer gathering.
Drink Responsibly. This communication is for audiences above the age of 25.
