Kokam Sharbat / Kokum Sherbet Recipe
Its scorching summer in Mumbai right now and this heat calls for some cool drinks and soothing snacks. Here is homemade Kokam sharbat recipe which is easy to prepare, quick and far far better than store bought kokam sharbat syrup. It is free from preservatives additional colour and essence.
This is the first time I have tried making this syrup at home. Till now I was restricted to make store bought rose or orange sharbat. But this summer my hubby got a heat stroke and he was advised to include foods which are cool for our body. So I decided to give it a try at home. It was so perfect that nobody could guess that it was homemade.
Here we are using dry kokam which are generally used in dals and curries for tangy taste. Dry kokam is not only a great cooling agent but also a rich source of vitamin c and antioxidants. In summer it is widely prepared and served because it treats heat rash as well as improves appetite. During summer generally we do not feel like eating at all. Kokam helps in digestion and gives a soothing effect to our tummy.
This recipe has perfect tangy and sweet taste along with rock salt which goes amazingly well. Here I have also added little citric acid or limbu phool. It gives it an extra tangy taste. As we add sugar syrup while preparing this sharbat it reduces the tangy taste of this drink. And to balance the tangy and sweet taste we add citric acid or limbu phool to it. Make sure you do not add too much of it as it is very strong in taste.
Check out pictorial and easy recipe of Kokam Sharbat below.