Maharashtrian
Kokam Sherbet
- Duration:
- Serves: 4-5 people
Authenticity Slice
The usage of dry kokum peel gives this drink its authentic taste. In addition, use of fresh mint leaves for garnishing makes it tastier.
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Trivia Tadka
Kokam is a small tree found in Southern India especially in Coorg, Wayanadu and Konkan region. The ripened rind and juice of Kokum fruit is used for culinary science. It is one of the most important souring agents and has a central role in Konkani and Gujarati cuisines. Kokum fruit is also an excellent anti-oxidant. The fruit, also called ‘cool king’ of Indian fruits protects the human body from heat strokes.
Ingredients
- Dry kokam peel (1/2 cup)
- Warm water (for soaking) (1/2 cup)
- Sugar (1/2 cup)
- MTR Jeera/Cumin Powder (1/2 tsp)
- MTR Kali Mirch/Black Pepper Powder (1/4 tsp)
- Black salt (to taste)
For garnishing
- Mint leaves (pudina) (10)
Method
- Soak the dry kokam peel for 30 mins in warm water.
- After 30 mins, grind it along with sugar in a mixer to a fine paste.
- Add masala powders (MTR Jeera/Cumin Powder and MTR Kali Mirch/Black Pepper Powder) and 5 cups of water. Stir to mix and blend.
- Chill the sherbet for 30 mins before serving.
- Garnish with fresh mint leaves, add ice cubes and serve chilled.
