Kokam Sherbat (Kokum Sherbet)
Easy
1 minute
Highball
Soft Zero Proof
Kokam Sherbat (Kokum Sherbet)
Easy
1 minute
Highball
Source: Elixiary Curated Collection
Ingredients
- Semi-dried kokum1/2 cup
- Sugar5 tbsp
- Roasted cumin seed (jeera) powder1 tsp
- Black salt (sanchal)1/2 tsp
- Water1/2 cup for soaking/syrup; plus 3/4 cup chilled water per glass to serve
Instructions
- 1Mix semi-dried kokum with water.
- 2Soak for 30 minutes.
- 3Strain the mixture.
- 4Reserve the kokum water.
- 5Blend the soaked kokum with half of the reserved kokum water to a coarse mixture.
- 6Boil the remaining kokum water with sugar for about 3 minutes.
- 7Stir until the sugar dissolves.
- 8Let the syrup cool.
- 9Stir together the cooled syrup and the coarse kokum mixture.
- 10Strain the mixture.
- 11Mix in roasted cumin powder and black salt to make a kokum syrup.
- 12Add 2 tbsp kokum syrup to a tall glass.
- 13Top with 3/4 cup chilled water.
- 14Stir.
Pro Tip
- Serve immediately.
- Serve over ice if desired.
Tags
Style New Era
Flavor Sour
Flavor Savory
Strength Low Abv
Ingredients
- Semi-dried kokum1/2 cup
- Sugar5 tbsp
- Roasted cumin seed (jeera) powder1 tsp
- Black salt (sanchal)1/2 tsp
- Water1/2 cup for soaking/syrup; plus 3/4 cup chilled water per glass to serve
Instructions
- 1Mix semi-dried kokum with water.
- 2Soak for 30 minutes.
- 3Strain the mixture.
- 4Reserve the kokum water.
- 5Blend the soaked kokum with half of the reserved kokum water to a coarse mixture.
- 6Boil the remaining kokum water with sugar for about 3 minutes.
- 7Stir until the sugar dissolves.
- 8Let the syrup cool.
- 9Stir together the cooled syrup and the coarse kokum mixture.
- 10Strain the mixture.
- 11Mix in roasted cumin powder and black salt to make a kokum syrup.
- 12Add 2 tbsp kokum syrup to a tall glass.
- 13Top with 3/4 cup chilled water.
- 14Stir.
Pro Tip
- Serve immediately.
- Serve over ice if desired.
Tags
Style New Era
Flavor Sour
Flavor Savory
Strength Low Abv
