kokam sherbat

Ingredients

• 1.5 cup kokam
• 2.5 cup water
• 2 cup sugar
• 1.5 tsp cumin powder
• 1.25 tsp black pepper
• 1 pinch salt

Directions

1. 1Firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.
2. 2Transfer to a blender and blend to coarse paste.
3. 3Take the kokum paste to kadai.
4. 4Add 2 cup sugar and ½ cup water.
5. 5Mix well-dissolving sugar completely.
6. 6Further, add boil for 10-15 minutes stirring occasionally.
7. 7Boil until the mixture thickens and forms syrup consistency.
8. 8Turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of salt.
9. 9Mix well and pass the mixture through a sieve.
10. 10Make sure to squeeze of the pulp completely.
11. 11Now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated.
12. 12To make kokum juice from kokum concentration, take few ice cubes in a glass.
13. 13Pour 2 tbsp of prepared kokum syrup / kokum concentration.
14. 14Pour 2 cups of cold water and mix well.
15. 15Finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves.