Kokum Sharbat

Project: Summer 30

Day #29: 

Drink – Kokum Sharbat

Kokum is a fruit seen in the western ghats and is predominantly used in Goan cuisine. The shell of this fruit is dried and preserved to be added to curries, sharbat, etc. This has an unique flavor with sour taste and substitutes usage of tamarind in gravies. Kokum sharbat or crush is relished widely to beat the summer heat as it is very cooling to the body. It aids good digestion as well and so can be served as a welcome drink or alongside dinner.


Athikaram: 3 – Neethar Perumai

Kural #29:

குணமென்னும் குன்றேறி நின்றார் வெகுளி
கணமேயும் காத்தல் அரிது.


For those on the top of mountain of good virtues it is difficult to sustain the anger even for a moment.

Kokum Sharbat
Serves 2
Kokum Sharbat, A Goan Summer Chiller
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  1. 1. Kokum Crush - 2 tbsp
  2. 2. Black salt - 1/4 tsp
  3. 3. Chilled water - 2 glasses
  4. 4. Sabja seeds - 1 tsp (optional)
  1. Soak the sabja seeds in 1/4 cup of water for 15 min or more.
  2. Take the kokum crush, black salt in a jug and dilute with chilled water. Adjust taste.
  3. Pour into the serving glass, top with soaked sabja seeds and serve immediately or refrigerate until serving.
  1. * With dried kokum or fresh kokum fruits the crush/ sharbat can be easily prepared at home. The crush that I got has sweet & salt taste along with cumin powder.
  2. * I prefer it very diluted with black salt to taste; for more tangy drink you can use 2 or 3 tbsp of crush per glass and skip black salt.
Grammars of cooking http://grammarsofcooking.in/

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