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chilled Kokum Sherbet to beat the heat
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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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Beverages
Cuisine: Indian
Keyword: Binna Sherbet, Goan Cuisine, Kid Friendly Food, Non-alcholic drink, Summer Coolers
Servings: 1.5 litre
Calories:
Author: ArchanaPotdar

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.

Video