Fresh, bright, and straightforward to put together, kokum juice recipe | kokam sharbat | kokum fruit juice | kokum syrup juice is a vegetarian Indian beverages made with 200 grams kokum / bhirand / muragalu / punarpuli / kaatampi, dry / fresh, water, and sugar in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 1 jar
- Category: beverages
- Cuisine: Indian
Ingredients
- 1½ cup 200 grams kokum / bhirand / muragalu / punarpuli / kaatampi, dry / fresh
- 2½ cup water
- 2 cup sugar
- ½ tsp cumin powder / jeera powder
- ¼ tsp pepper (crushed)
- pinch of salt
Method
- firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.
- transfer to a blender and blend to coarse paste.
- take the kokum paste to kadai.
- add 2 cup sugar and ½ cup water.
- mix well-dissolving sugar completely.
- further, add boil for 10-15 minutes stirring occasionally.
- boil until the mixture thickens and forms syrup consistency.
- turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of salt.
- mix well and pass the mixture through a sieve.
- make sure to squeeze of the pulp completely.
- now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated.
- to make kokum juice from kokum concentration, take few ice cubes in a glass.
- pour 2 tbsp of prepared kokum syrup / kokum concentration.
- pour 2 cups of cold water and mix well.
- finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
