By Shreya Sarpal
April 18, 2026
From Goa kitchens, kokum sherbet pours a deep pink, tangy sip that instantly cools you down. It’s slightly sharp, lightly sweet, and tastes like summer hitting pause.
½ cup dried kokum 3 tbsp sugar ½ tsp roasted cumin powder ¼ tsp black salt 3 cups cold water Ice cubes as needed
Soak kokum in warm water until soft and deeply coloured.
Mash well to extract the tangy juice, then strain the liquid.
Add sugar, cumin powder, and black salt, stirring till dissolved.
Pour in cold water and mix until well balanced.
Add ice and serve chilled for a refreshing drink.