Kokum Sherbet Recipe

Kokum Sherbet or Binna Sherbet is a refreshing Traditional Indian Summer Delight! In tradition, Kokum Sherbet is made using fresh fruit. However, not everyone has access to the fruits, so I am including the method of making the sherbet with the dried kokum peels, called Sola.

It is a popular sweet, tangy drink made from Kokum fruit in Maharashtra, Goa, and Karnataka coastal regions. It is known for its cooling properties, digestive benefits, and unique flavour. You can serve it as kokum sherbet or mix it with fizzy Kokum Soda, a perfect drink to beat the summer heat. 

If you love natural, refreshing drinks, Kokum Sherbet is a must-try. It is easy to prepare, incredibly flavorful, and packed with health benefits. Plus, with Kokum Soda, you get a fizzy, tangy summer cooler that rivals any store-bought soda drink!

I grew up in the Vidharba region, and living in a cosmopolitan society broadened my tastes. Here, we celebrated festivals together and enjoyed food from all over India.  So, while one aunty made delicious Shikanji, we flocked to different aunty’s place for Mattha, Pankam, and Thandai. I remember one aunty telling the other to send in what we refused at home. We will all come and finish it!  
I prefer Shahi Shikanji, Futi Kadhi, Aam Panha, and Mango Lemonade to ready-made fizzy drinks.

What is Kokum?

• Kokum, or sola or aamsul, is widely used in Maharashtrian, Gujarati, Kannada, Assamese, Malvani, and Goan cuisine. I
• t comes from the Garcinia Indica tree, an endemic species of India’s Western Ghats, belonging to the mangosteen family (Clusiaceae). The dried skins of its fruit are called binna and have culinary, pharmaceutical, and industrial applications.
• The binna fruit starts green and turns bright red as it ripens in the summer. Under favourable conditions, the tree produces an abundance of fruit. Each berry contains 5 to 8 seeds, surrounded by sweet and sour pulp.
• Dried sola has a deep red-pink colour and a tangy taste.
  • It is an excellent alternative to tamarind. As it is rich in antioxidants, it is commonly used to aid digestion, reduce acidity, and cool the body. For example, at the first sign of acidity and heat stroke, we will drink Sol Kadhi or Futi Kadhi.
• Fresh Kokum is often preserved with sugar to make a bright-red squash, which is diluted with water and bottled as a refreshing beverage known as Kokum Sarbat.
• In Konkani and Marathi, the unsweetened extract of the fruit is called angel.
  • In Maharashtra, this unsweetened agal can is used to make Sol kadhi, Amti, and Dal Dhoki curry.
  • Add water, sugar, and roasted cumin seeds to a teaspoon of agal, and you will get a delicious Sherbet.

Ingredients for Binna Sherbet

The ingredients you will need for the quantities are in the recipe card.

Using fresh fruits or Binna:

• Fresh ripe  Binna Fruits
• Water
• Sugar
• Rock salt
• Roasted cumin seed powder
• Crushed Black  peppercorns are optional, but I love the taste it gives

Using the dried Kokum or Sola:

• Kokum  or dried amsul
• Sugar  
• Water 
• Roasted cumin powder
• Black salt

How to make Kokum Sherbet

Using the Fresh Fruit:

• Soak the washed and cut fruit for 12 hours.
• Separate the seeds and peels.
• Strain the liquid and the seeds.
• Grind the peels and squeeze them through a cheesecloth.
• Add sugar, salt, roasted cumin powder, and black pepper powder (if using).
• Store in glass bottles.

Using the dried Kokum:

• Soak the dried Kokum in warm water for 2-3 hours.
• Strain the liquid and add sugar and water.
• Simmer till it thickens. Cool and store.

Equipment

Using the Fresh Fruit:

• Big Bowl
• Knife and Board
• Strainer
• Mixer/ Grinder
• Cheesecloth
• Glass Bottles

Using the dried Kokum:

• Bowl
• Strainer
• Saucepan
• Glass Bottles

Protips for Kokum Sherbet

• Adjust the quantity of sugar according to your taste.
• Store the Sherbat in glass bottles and refrigerate.

FAQ's for Binna Sherbet

Related Recipes

If you like natural coolers this Summer, try these! They are easy and refreshing!

Summary: If you like natural, refreshing drinks, Kokum Sherbet is a must-try. It is easy to prepare, incredibly flavorful, and packed with health benefits. Plus, with Kokum Soda, you get a fizzy, tangy summer cooler that rivals any store-bought soda drink!
Have you tried making Kokum Sherbet at home? Share yourfeedback and let me know the variations you made in the comments below!

Kokum Sherbet Recipe

This easy Kokum Sherbet recipe uses fresh Kokum to create a tangy, antioxidant-rich drink perfect for summer heat and acidity relief.

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Course: Beverages

Cuisine: Indian

Keyword: Binna Sherbet, Goan Cuisine, Kid Friendly Food, Non-alcholic drink, Summer Coolers

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 1.5 litre

Calories:

Author: ArchanaPotdar

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Equipment

• 1 Big bowl
• 1 Knife and board
• 1 Strainer
• 1 Mixer/Grinder if using the fresh fruit
• 1 cheesecloth
• 1 Glass Bottles I need 5 of 250 ml bottles
• 1 Saucepan If using the dried Sola

Ingredients

Using Fresh Fruits:

• 20 Binna fruits
• 1 litre Water
• 1 kg Sugar
• 1 teaspoon rock salt
• 1 teaspoon cumin seed powder
• 1 teaspoon Black Pepper powder optional

Using Dried Kokum Peels or Sola:

• 1 cup dried Kokum
• 1 cup Sugar adjust to taste
• 2 cups Water
• ½ teaspoon cumin seed powder Roasted
• ½ teaspoon rock salt

To serve

• 3 Ice cubes for serving
• 100 ml Water

For Kokum Soda:

• 100 ml sparkling water or Soda water
• 3 ice cubes

Instructions

Method for Kokum Sherbet with fresh fruits

• Wash and clean the 20 Binna fruits.
• Cut the fruits into pieces so that the seeds can be separated easily.
• Add 1 litre Water and set aside for 12 hours.

After 12 hours:

• Separate the seeds and the skin.
• Strain the seeds and the other residue in a strainer. Collect the liquid.
• Blend the peels fine in a mixer grinder using the strained liquid.
• Add the peels to a cheesecloth, strain and squeeze out the liquids in a big bowl. Squeeze out the seeds, too.
• Add 1 kg Sugar in small portions to the strained liquid. Adjust the sugar to suit your taste, adding it after the first lot dissolves and you taste the Sherbet.
• Add 1 teaspoon rock salt, 1 teaspoon cumin seed powder, and 1 teaspoon Black Pepper powder.
• Store the kokum sherbet in bottles, but before that, enjoy a glass diluted to suit your taste.

Using Dried Kokum Peels or Sola:

• Soak 1 cup dried Kokum in warm 2 cups Water for 2-3 hours until soft.
• Strain the soaked Kokum and collect the juice.
• Add 1 cup Sugar and simmer on low heat for 10-15 minutes until the mixture thickens.
• Add ½ teaspoon cumin seed powder and ½ teaspoon rock salt.
• Stir well and let it cool.
• Store in glass bottles.
• The concentrated Kokum Sherbet stores well at room temperature for 2-3 weeks. However, if you plan to store it for extended periods, refrigerate it.

Serving Kokum Sherbet:

• Add 3 Ice cubes to mix 2-3 tablespoons of the kokum syrup with chilled 100 ml Water. Traditionally, we garnish it with roasted cumin seed powder, but no cardamom powder is added.

For Kokum Soda:

• Replace water with 100 ml sparkling water add 3 ice cubes for a fizzy twist.

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