Kokum Cooler

Kokum Cooler

Lazy hot summer afternoons or evenings call for something refreshing, cold and rejuvenating and above all quick to make. What's better than having a super cool homemade glass of mock tail. To beat the heat the best way is to have your favorite mocktail in your hand, grab a book or your favourite TV show and just sit back and enjoy.
Kokum Cooler or Kokam Sharbat is one super delicious,super healthy, super easy drink made with dried kokum.
I personally love this Sharbat as it is sweet, sour and tangy, all at the same time.
Kokum is a very healthy and cooling fruit.

The fresh fruit is preserved with sugar to make a bright-red squash. Kokum squash or kokum concentrate is used in preparing a drink, i,e., Kokum Sharbat or Kokum Cooler which is bright red in colour. The syrup is diluted with water to make a refreshing drink.

However, the same can be prepared with dried ones too. Similar to tamarind, kokum skins are usually available as dried rind or fruit, and infused in hot water. The deeper the colour the better the kokum.

The dried outer covering is used as a staple souring agent typically in Coastal areas of India and specially in Konkan region. Kokum yields a peculiar flavour. Hence, it is used as a souring agent, it is used as an alternative to tamarind in curries and other dishes.

Kokam has many medicinal benefits too. It is an excellent source of anti-oxidants, thus helps to minimise the impacts of many diseases. It also promote cell regeneration and repair.Cold blend of Kokum is used as local application in rashes on the skin. It is also good for stomach and helps in digestion.

Let's start making our very delicious summer cooler by having a look at it's ingredients.

Preparation Time: 15 minutes

Soaking Time: 45 minutes

Serves: 4


Kokum- 14-15

Sugar- 1 cup

Water- 1 cup+ 3 cups(chilled)

Lemon juice- 4 tablespoon

Chaat masala- 1 teaspoon

Few mint leaves

Few Ice cubes


Start by soaking kokum in 1/2 cup of warm water for 45 minutes

Meanwhile, Add 1 cup water and sugar to a saucepan over medium-high heat.

Bring the mixture to a simmer.

Stir so that the sugar dissolves completely and remove from heat.

Let it cool down to room temperature before using.

When the kokum is soaked enough grind in the mixer(along with the water) and make a smooth paste.

Add the kokum paste in the sugar syrup and mix well.

Strain the syrup through a fine sieve.

Now add chaat masala and lemon juice in it.

Add 3 cups of chilled water and ice cubes in the concentrate(can also add some mint leaves)

Serve chilled.



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