Kokum sarbat
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A deep red, sweet-sour summer drink made from the kokum fruit of the Konkan coast.
Region: Konkan coast, MaharashtraOccasion: Summer drinkTime: 15 min + 2 days for the syrupServes: About 10 glassesVegan
Ingredients
- 2 cups fresh kokum fruit rinds (or 1 cup dried kokum soaked overnight)
- 2 cups sugar
- 1 tsp roasted cumin powder
- ½ tsp black salt
- Cold water to serve
Method
- Layer the fresh kokum rinds and sugar in a clean glass jar. Close and keep in the sun or a warm place for 2–3 days, shaking daily, until a thick red syrup forms. (With dried kokum, simmer the soaked rinds with sugar and a little water for 10 minutes and strain.)
- Strain the syrup and store it in a clean bottle.
- For each glass, mix 2–3 tbsp syrup with cold water, a pinch of cumin powder and black salt.
- Stir well and serve chilled.
History
Kokum (Garcinia indica) trees grow along the Konkan coast, where the fruit is dried and used in curries, sol kadhi and drinks.
Significance
Kokum sarbat is drunk in summer to cool the body and is sold by small Konkan producers across Maharashtra.