Cool and Tangy Kokum Sharbat Recipe: Your Go-To Summer Refresher

The Kokum Sharbat Recipe is a refreshing, tangy, and mildly sweet summer drink, perfect for cooling down on hot days. Made from kokum, a fruit celebrated for its cooling properties, this traditional Indian beverage is especially popular in coastal regions. Besides being delicious, kokum is rich in antioxidants and known for aiding digestion, making this sharbat a wholesome choice to beat the summer heat. If you’re looking for a hydrating drink or a unique treat to impress guests, this easy Kokum Sharbat Recipe is sure to be a favorite.

Why is it called “Kokum Sharbat”?

Kokum Sharbat is named after kokum, a tropical fruit native to India, primarily found in the Western Ghats. Known scientifically as Garcinia indica, kokum is prized for its tangy flavor and cooling effects on the body. In Indian Ayurvedic traditions, kokum is used to balance pitta dosha, the element of heat, which is why kokum-based drinks are popular in the hot summer months. This traditional drink is cherished across Indian households for its health benefits and unique flavor, making “Kokum Sharbat” a name that truly represents its cooling and refreshing nature.

How should Kokum Sharbat Taste?

Kokum Sharbat offers a balanced flavor profile of tanginess and mild sweetness. The kokum fruit imparts a tart, berry-like flavor that’s refreshing and slightly sour, with a hint of sweetness that complements its acidity. When combined with spices like cumin and black salt, this drink develops a delightful complexity—perfectly sweet, tangy, and mildly spiced. The texture is smooth and light, with a vibrant reddish-pink color that’s as inviting as its taste, making it a refreshing drink that excites the taste buds and cools the body.

How to Make Kokum Sharbat Super Yummy

To make the best Kokum Sharbat, use dried kokum or kokum syrup made from fresh kokum fruit. For added flavor, roast cumin seeds until fragrant, then grind them into a fine powder to mix with the sharbat. Adding a pinch of black salt enhances the drink’s tanginess and digestive properties. To sweeten, use jaggery or honey instead of refined sugar for a more natural, earthy sweetness. Letting the sharbat chill in the refrigerator for at least an hour allows the flavors to meld beautifully, resulting in a perfectly balanced and refreshing drink.

Kokum Sharbat Recipe

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Beverage

Cuisine Indian

Servings 4

Calories 50 kcal

Equipment

Blender
Fine strainer
Large mixing bowl

Ingredients

15-20 dried kokum petals
4 cups water
2-3 tablespoons jaggery or honey
1 teaspoon roasted cumin powder
1/2 teaspoon black salt
1/4 teaspoon salt adjust to taste
Fresh mint leaves optional, for garnish

Instructions

Soak the dried kokum in 1 cup of warm water for 10 minutes until softened.
In a blender, combine the soaked kokum with the water it was soaked in. Blend until smooth.
Strain the mixture through a fine strainer into a large bowl to remove any pulp.
Add the remaining 3 cups of water to the strained kokum juice.
Stir in jaggery or honey, roasted cumin powder, black salt, and regular salt. Adjust sweetness to taste.
Mix well until all ingredients are combined.
Chill in the refrigerator for at least an hour.
Pour into serving glasses, garnish with fresh mint leaves, and enjoy chilled!

Notes

For added flavor, try adding a pinch of chaat masala or a few fresh mint leaves.
Store leftover Kokum Sharbat in the refrigerator for up to 3 days.

Conclusion

Kokum Sharbat is a fantastic, easy-to-make drink that brings both health benefits and a burst of flavor. Its unique taste, beautiful color, and cooling effect make it an ideal summer beverage for family gatherings, casual evenings, or anytime you need a refreshing pick-me-up. Try this recipe to experience the tangy and sweet taste of kokum and stay refreshed and hydrated all season long!