🇮🇳 India · Drinks
Kokum Sharbat
By eatmundo · July 12, 2026
🇮🇳 INAI-generated imageA cooling, vibrant purple drink made from the kokum fruit, famous for its digestive properties and refreshing sweet-tangy profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 10g of dried kokum rinds in 150ml of warm water for 20 minutes to rehydrate.
- 2
Mash the rinds using a spoon to release all the deep purple color and tangy essence into the water.
- 3
Strain the liquid into a clean glass, discarding the rinds once squeezed dry.
- 4
Stir in 20g of powdered sugar and a pinch of black salt to balance the intensity.
- 5
Add 50ml of chilled water or coconut milk for a richer variation.
- 6
Garnish with a sprig of fresh mint to enhance the cooling sensation.
- 7
Serve immediately over a few ice cubes for a revitalizing summer experience.
Frequently Asked Questions
What is Kokum Sharbat?+
Kokum Sharbat is a cooling non-alcoholic beverage originating from India, typically prepared with kokum extract, sugar, water, black salt, and mint. It is primarily consumed during the summer months to provide relief from high temperatures and aid in digestion.
Should I use dried kokum rinds or ready-made kokum concentrate?+
Using dried kokum rinds soaked in hot water provides a more authentic, deep flavor, but store-bought concentrate is a perfectly acceptable time-saving alternative.
Does the coconut milk need to be full-fat or light?+
Full-fat canned coconut milk is recommended to achieve the signature creamy texture and rich mouthfeel required to balance the sharp acidity of the kokum.
Can I prevent the coconut milk from curdling when mixing with the acidic kokum?+
Yes, ensure the kokum extract is completely cooled to room temperature before slowly whisking in the coconut milk to prevent separation.
Is it necessary to strain the kokum mixture?+
Absolutely; strain the soaked kokum liquid through a fine-mesh sieve or muslin cloth to remove all fibrous bits and ensure a smooth, pleasant drink.
🇮🇳 INAI-generated imageMundo Match
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