Kokum Sherbet Recipe

Cooking Directions

• STEP 1.Soak dried kokum in water for a few hours until it softens.
• STEP 2.In a blender, blend the soaked kokum along with the water to make a smooth paste.
• STEP 3.Strain the kokum paste to remove any solids and transfer the liquid to a saucepan.
• STEP 4.Add sugar, salt, black salt, roasted cumin powder, and black pepper powder to the saucepan.
• STEP 5.Bring the mixture to a boil and simmer for a few minutes until the sugar dissolves completely.
• STEP 6.Remove from heat and let the sherbet cool down.
• STEP 7.Once cooled, transfer the sherbet to a glass bottle or jar and refrigerate.
• STEP 8.To serve, dilute the sherbet with water or soda as per taste and garnish with mint leaves.
• STEP 9.Enjoy the refreshing and tangy Kokum Sherbet!

Cooking Tips

• Adjust the sweetness and tanginess of the sherbet by adding more or less sugar and kokum.
• You can add a pinch of black salt and roasted cumin powder for an extra flavor boost.
• For a fizzy version, add soda water instead of plain water while serving.

Storage and Serving

• Store the Kokum Sherbet in the refrigerator for up to a week.
• Serve chilled in glasses or as a base for mocktails and cocktails.
• You can also add a scoop of vanilla ice cream to make a delicious Kokum Sherbet float.