Kokum Sherbet (Cooler)
A vibrant, tangy, and sweet Indian cooler made from dried kokum rinds, balanced with a hint of roasted cumin and black salt for a truly refreshing experience.
For 4 servings
Soak Kokum: Place the dried kokum rinds in a medium bowl. Pour 2 cups of warm water over them. Let them soak for at least 30 minutes, or up to 1 hour, until they soften and release their deep purple color into the water.
Extract Pulp: Once softened, use your clean hands to gently mash and squeeze the kokum rinds in the water for a few minutes. This crucial step helps to extract maximum flavor and pulp from the rinds.
Strain: Pour the kokum liquid through a fine-mesh sieve into a clean pitcher or bowl. Press down firmly on the solids in the sieve with the back of a spoon to extract as much liquid as possible. Discard the spent kokum rinds.
Sweeten and Season: Add the granulated sugar, roasted cumin powder, and black salt to the strained kokum liquid. Stir vigorously until the sugar and salt are completely dissolved. Taste and adjust the sweetness or seasoning as needed. If the concentrate is too strong, add the remaining 1 cup of water, or less, to achieve your desired consistency.
Chill and Serve: Refrigerate the prepared sherbet for at least 30 minutes to chill thoroughly. To serve, fill individual glasses with ice cubes, then pour the chilled kokum sherbet over them. Garnish with a fresh mint sprig or a thin lime slice, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Quality Kokum: Use good quality, deep purple dried kokum for the best color and flavor. Avoid any that look faded or brittle, as they may lack potency.
- 2Adjust Sweetness: Kokum's natural tartness can vary, so always taste the sherbet concentrate before chilling and adjust the sugar to your personal preference. Jaggery can be used as an alternative sweetener for a more rustic flavor.
- 3Mashing is Key: Do not skip the step of mashing the soaked kokum; it significantly enhances the flavor extraction and ensures a more robust sherbet.
- 4Roast Cumin Fresh: For the most aromatic cumin powder, lightly roast whole cumin seeds in a dry pan over medium heat until fragrant (about 1-2 minutes), then grind them fresh using a mortar and pestle or a spice grinder.
Adapt it for your goals.
Spicy Kick
Add a small piece of finely chopped green chili or a pinch of red chili powder along with the other spices for a subtle, intriguing heat.
Ginger InfusionGinger Infusion
Grate a small piece of fresh ginger (about 1 inch) and add it to the kokum while soaking, then strain it out with the rinds. This adds a warm, zesty note.
Herbal TwistHerbal Twist
Muddle a few fresh mint leaves or basil leaves directly into the serving glass before pouring the sherbet for an aromatic and refreshing boost.
Why this is on our healthy list.
Digestive Aid
Kokum is traditionally known in Ayurveda to aid digestion, stimulate appetite, and relieve acidity, making it a great post-meal or pre-meal drink.
Antioxidant Rich
It contains potent antioxidants, particularly anthocyanins, which help combat free radical damage in the body and support overall cellular health.
Natural Coolant
Kokum is a natural coolant for the body, making this sherbet an excellent choice for beating the heat, preventing dehydration, and soothing the digestive system during hot weather.
Frequently asked questions
Yes, if fresh kokum is available, you can use it. You'll need to extract the juice and pulp, which might require blending and straining. The quantities might need adjustment as fresh kokum can be more potent; start with less and adjust to taste.
