Kokum Juice Recipe: Indian summers call for refreshing drinks like kokum juice—a delicious, tangy, and cooling beverage commonly enjoyed in Goan and Konkani households. This traditional drink, also known as Kokum Sharbat, is made from kokum, a fruit known for its vibrant color and numerous health benefits. This guide will show you how to make kokum juice syrup from scratch, including tips on how to make a kokum concentrate that can be stored and used all summer long.
About Kokum Juice Recipe
Kokum (Garcinia Indica) is a tropical fruit found mainly in the Western Ghats and coastal regions of India. Known for its rich antioxidant and cooling properties, kokum is celebrated in Ayurveda as a remedy for balancing “pitta” (body heat). The fruit is dried to make amsol or solam, a tangy, purple-hued ingredient commonly used in regional Indian cuisines, especially in summer beverages and sour curries.
Why Make Kokum Juice Recipe?
Ready-made kokum syrups often contain excessive sugar, so a homemade kokum juice recipe allows you to control the sweetness and create a healthier, more natural drink. Whether made with fresh kokum or dried amsol, this refreshing drink can be spiced up with a touch of cumin powder and cardamom for added depth and flavor.
Health Benefits of Kokum Juice
Not only is kokum juice delicious, but it’s also loaded with health benefits: Kokum Juice Recipe
- Natural coolant: Kokum juice is perfect for hot days, instantly cooling down the body.
- Digestive aid: This drink supports digestion and appetite, making it a great accompaniment to heavy meals.
- Heart-healthy: Kokum contains compounds beneficial for heart health.
- Boosts mood: Known in Ayurveda for calming “pitta,” kokum can help reduce anxiety and lift the mood.
- Antioxidant powerhouse: Kokum is packed with antioxidants that promote skin health and fight cellular damage.
Ingredients: Kokum Juice Recipe
- 1 cup fresh kokum fruit (or 1 cup dried kokum if fresh isn’t available)
- 2 cups water
- 2 cups sugar (adjust to taste)
- 5 to 6 cardamoms (crushed or powdered)
- 1 teaspoon roasted cumin powder
- A pinch of black salt or regular salt (optional)
Step-by-Step Guide to Making Kokum Juice
1. Preparing the Kokum Mixture
- If using fresh kokum, split the fruit to separate the seeds from the pulp and outer skin.
- Combine the pulp and chopped outer skin in a blender and grind into a coarse paste.
2. Straining the Mixture
- Add a little water to the kokum paste and strain the juice using a sieve or muslin cloth, pressing down to extract maximum juice.
- Set aside the strained juice while preparing the sugar syrup.
3. Making the Sugar Syrup
- In a pan, add 2 cups of water and 2 cups of sugar. Stir continuously over medium heat until the sugar dissolves and forms a light syrup. Do not overcook, as this can lead to a burnt flavor.
- Let the syrup cool completely. Kokum Juice Recipe
4. Combine and Flavor
- Once the syrup has cooled, mix in the strained kokum juice, crushed cardamom, roasted cumin powder, and a pinch of black salt (if using).
- Stir everything well and pour the juice into a clean jar or bottle. The kokum concentrate can be stored in the refrigerator for up to 6 months.
5. Serving Kokum Juice
- To serve, add 1-2 tablespoons of kokum syrup to a glass of cold water, stir, and top with ice cubes.
- Optional: Freeze the kokum mixture into ice cubes or popsicles for an extra cooling treat.
Expert Tips for Perfect Kokum Juice Recipe
- Adjust sweetness: If you prefer a less sweet version, reduce the amount of sugar or use jaggery as a healthier alternative.
- Spice up your drink: Adding spices like cumin and cardamom enhances flavor, but feel free to skip them for a simpler taste.
- Storage: Stored in an airtight jar, the syrup stays fresh for several months, making it a convenient summer refresher.
- Chill before serving: Kokum juice is best served cold. Consider using chilled water or adding ice cubes for maximum refreshment.
- Freeze for variety: Pour the juice into popsicle molds or ice trays to enjoy kokum popsicles or flavored ice cubes.
FAQs about Kokum Juice Recipe
How can I make kokum juice if I only have dried kokum?
Yes, dried kokum (amsol) works well too. Soak it in warm water for 20 minutes, then blend and strain for the juice.
What are the best spices to add to kokum juice?
Cumin powder and cardamom are popular, but you could also try ginger or black pepper for a unique twist.
Can I replace sugar with a healthier alternative?
Yes, you can substitute jaggery for sugar, but it will slightly alter the flavor.
How long can I store homemade kokum juice?
In a clean, airtight jar, homemade kokum syrup lasts about 6 months in the refrigerator.
Can I use kokum juice as a marinade or cooking ingredient?
Absolutely! Kokum juice’s tangy flavor can enhance curries, dals, and even marinades for a unique taste.
Beat the heat this summer with kokum juice—a vibrant, tangy drink that’s both refreshing and health-boosting. It’s a must-try for fans of Indian summer drinks!