Ingredients
- Kokum petals (dried) : 10-12 pieces
- Sugar : 1 tablespoon (adjust accordingly)
- Water : 2 cups
- Black salt : ¼ teaspoon
- Roasted cumin powder : ½ teaspoon
- Mint leaves : a few (optional, for garnish)
- Ice cubes : as needed
Preparation
Wash the dried kokum petals and soak them in 1 cup of warm water for 30 minutes.
After soaking, mash the kokum gently to extract the juice and strain the liquid.
In a pan, dissolve sugar with 1 cup of water over medium heat. Stir continuously until fully dissolved.
Add black salt and roasted cumin powder to the syrup. Let it cool.
Combine the kokum extract with the sugar syrup. Adjust the salt and spices to taste.
Pour the kokum sharbat into glasses. Add ice cubes and garnish with mint leaves if desired.
Serve chilled for a refreshing experience.
Servings : 3
Notes
- Adjust sugar to your taste; kokum is naturally tangy.
- Store the concentrate in the refrigerator for up to a week and dilute as needed for serving.
- Optionally, add a squeeze of lemon juice for extra tanginess.
