Yet another cooling & refreshing summer drink . !!!!!!!!!!!!!!
Kokum sherbet is an exotic popular coastal drink made from the thick extracted juice of kokum & sugar . It is a refreshing tangy chilled beverage extremely beneficial during the hot summer days.Kokum sherbet is an exotic and delicious juice well known to counteract the heat.
This soothing summer cooler Kokum Sherbet is revitalizing and an exceptional cure for acidity and chilled sherbet is a healthy substitute for carbonate or caffeinated drinks and an brilliant acidity reliever.
Kokum is scientifically known as Garcinia Indica or also called as Amsool or Sol. The Kokum tree blooms from November to February and the fruits ripen in April-May. The Kokum fruit (ratamba) looks very similar to the small variety plum and is dark purple color when ripe. The fruits are harvested when ripe and only the rind is preserved by drying in the sun which is the Kokum. Sometimes salt is also rubbed onto the rind to speed up the drying process.
Kokum is mainly used as a souring agent just like tamarind. It has a fruity and tangy flavor. Kokum fruit is considered to act as a Cholagogue, and is also used in treatment of skin rashes caused by allergies. Kokum fruit is steeped in sugar syrup to make Amrut-Kokum, and is used to avoid sunstroke. While buying kokum, look for soft, pliable rinds. Good quality kokum is dark purple in color.
Sol Kadhi is one of the excellent appetites arousing drink prepared with kokum and coconut milk. It involves almost no cooking. This is one of the amazing drinks from the Konkani cuisine. Nowadays you even get readymade kokum syrup extracts bottles in supermarket.
Ingredients :
1 cup semi-dried kokum
1 cup sugar
1 teaspoon roasted cumin (jeera) powder
½ teaspoon black salt (sanchal)
Method
1. Soak the kokum in 1 cup of water for 2 to 3 hours. Drain and preserve the kokum water.
2. Purée the kokum in a blender using ½ cup of the preserved kokum water, to obtain a smooth purée. Boil sugar, pureed kokum, remaining 1/2 of preserved kokum water & salt for two to three minutes.
3 . Take off the heat, cool the syrup Add the, roasted cumin powder and black salt.Strain and pour into a sterilized air-tight bottle. and store in refrigerator.
4.While serving, put the 1 table spoon of kokum extract in the glass, add cold water along to your taste with 3 to 4 ice-cubes , mix well and serve.
Tips :
1.Semi-dried kokums are available at most provision stores. When kokum is in season, use the fresh ones.
2.Use mint leaves to garnish kokum sherbet.
3.Add pinch of chat masala & fresh roasted cumin powder while serving .
4. If using readymade kokum syrup extracts add 1 table spoon of kokum extract in the glass, add cold water along to your taste with 3 to 4 ice-cubes , mix well and sprinkle pinch of jeera powder (cumin powder) & serve
Kokum sherbet is an exotic popular coastal drink made from the thick extracted juice of kokum & sugar . It is a refreshing tangy chilled beverage extremely beneficial during the hot summer days.Kokum sherbet is an exotic and delicious juice well known to counteract the heat.
This soothing summer cooler Kokum Sherbet is revitalizing and an exceptional cure for acidity and chilled sherbet is a healthy substitute for carbonate or caffeinated drinks and an brilliant acidity reliever.
Kokum is scientifically known as Garcinia Indica or also called as Amsool or Sol. The Kokum tree blooms from November to February and the fruits ripen in April-May. The Kokum fruit (ratamba) looks very similar to the small variety plum and is dark purple color when ripe. The fruits are harvested when ripe and only the rind is preserved by drying in the sun which is the Kokum. Sometimes salt is also rubbed onto the rind to speed up the drying process.
Ingredients :
1 cup semi-dried kokum
1 cup sugar
1 teaspoon roasted cumin (jeera) powder
½ teaspoon black salt (sanchal)
Method
1. Soak the kokum in 1 cup of water for 2 to 3 hours. Drain and preserve the kokum water.
2. Purée the kokum in a blender using ½ cup of the preserved kokum water, to obtain a smooth purée. Boil sugar, pureed kokum, remaining 1/2 of preserved kokum water & salt for two to three minutes.
3 . Take off the heat, cool the syrup Add the, roasted cumin powder and black salt.Strain and pour into a sterilized air-tight bottle. and store in refrigerator.
4.While serving, put the 1 table spoon of kokum extract in the glass, add cold water along to your taste with 3 to 4 ice-cubes , mix well and serve.
Tips :
1.Semi-dried kokums are available at most provision stores. When kokum is in season, use the fresh ones.
2.Use mint leaves to garnish kokum sherbet.
3.Add pinch of chat masala & fresh roasted cumin powder while serving .
4. If using readymade kokum syrup extracts add 1 table spoon of kokum extract in the glass, add cold water along to your taste with 3 to 4 ice-cubes , mix well and sprinkle pinch of jeera powder (cumin powder) & serve
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