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Kokum Sherbet

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Time15 Min
DifficultyEasy
Serves2

Kokum Sherbet is readily available at local stores? So why make it at home? Firstly, Kokum Sherbet that you find at your local supermarket has preservatives and other additives and usually contains sugar. This takes away the goodness of Kokum. The Kokum Sherbet recipe that we have for you is completely sugar free as we are using jaggery, its much healthier and nutrient-rich counterpart. This Sherb ... et is actually quite easy to make and even if you don’t know anything about cooking, you can easily make it at home. It only takes about 15 minutes to make Kokum Sherbet at home and this recipe serves up to 2 people. Especially during summer, when you feel like having something cold and relaxing, Kokum Sherbet is an excellent choice as it is one of the best ways to beat the heat. Kokum has a cooling effect on our body and can aid in digestion and help relieve acidity. A touch of Jeera powder, Black salt, pepper and salt help balance the sourness of the Kokum and help you experience a plethora of different flavours in a single sip. You can easily store this Kokum syrup in a container and keep it in the fridge for days as long as you store it in an airtight container. Kokum Sherbet tastes best when served chilled. Add a few ice cubes to your Sherbet if needed and you can also top it with some mint leaves for extra freshness.

Nutrition Info. (per serving)

ProteinFatCarbsFibre94 Cal94 Cal94 Cal94 Cal
  • 1gProtein
  • 0gFat
  • 22gCarbs
  • 0gFibre

Ingredients

Dry Grocery

Kokum

Kokum

8 pieces

Salt

Salt

1 teaspoon

Jaggery

Jaggery

0.25 cups

Black Salt

Black Salt

0.5 teaspoons

Fruits & Vegetables

Mint W/o Roots

Mint W/o Roots

5 pieces

Other

Pepper

Pepper

0.25 teaspoons

Jeera Powder

Jeera Powder

0.5 teaspoons

Water

Water

2 cups

Directions
1
Place kokum in a bowl and soak for about 15-20 minutes in 1/2 cup hot water. Once soaked, blend to a coarse paste and set aside
2
In a thick bottom pan, add kokum paste, jaggery, salt, black pepper crushed, cumin powder and required amount of water. Mix it well
3
Once the mixture thickens and forms a syrup like consistency, turn off the flame
4
Pass this syrup through a strainer. Squeeze the pulp completely
5
This syrup can be stored in the refrigerator for upto two weeks, if stored in a clean airtight container
6
In a bowl add the 2 tablespoon kokum syrup, 1 cup chilled water, some mint leaves and black salt. Mix well (add a few ice cubes if needed)
7
Check seasoning and serve cold

Success!

We hope you had fun making it! Enjoy the meal.

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