Kokum Sharbat Recipe: Konkan's Secret Summer Drink Using a Multicook Kettle

What Is Kokum Sharbat?

Kokum sharbat is a tangy-sweet summer drink made from dried kokum rinds. It comes from the Konkan coast of India - the strip that runs through Maharashtra, Goa, and Karnataka. Families there have made this drink for generations to beat the heat.

I first tasted kokum sharbat at a friend's home in Ratnagiri. One sip, and I knew this was not just another summer cooler. The deep purple colour, the sweet-sour balance, the cooling feel after you drink it - nothing else tastes quite like it. Since then, I make a batch of concentrate every April using our Multicook Kettle 600W to boil the sugar syrup. It takes about 30 minutes from start to finish.

Why Do Konkan Families Swear by This Drink?

Kokum sharbat is the go-to summer drink across the Konkan belt because kokum fruit has a natural cooling effect on the body. In Ayurveda, kokum is known to reduce "pitta" - the body heat that rises in Indian summers. That is why you will find this drink in almost every Goan and Maharashtrian kitchen from March to June.

Unlike packaged cold drinks, kokum sharbat has no artificial colours. The deep purple-red colour comes from anthocyanins in the kokum rind. These are the same natural pigments found in jamun and beetroot. So you get a drink that looks beautiful, tastes great, and is actually good for you.

Ayurvedic tradition: Kokum has been used in Ayurvedic medicine for centuries to treat heat-related problems, support digestion, and cool the body - traditional Konkan and Ayurvedic practice.

What Ingredients Do You Need?

Kokum sharbat needs only five simple ingredients that you can find at any Indian grocery store. The dried kokum rinds are the star - they give the drink its colour, flavour, and health benefits. Here is the full list.

Step-by-Step Kokum Sharbat Recipe

This kokum sharbat recipe makes a thick concentrate that you can store in the fridge for up to 6 months. You dilute it with cold water when you want to serve. The multicook kettle makes the syrup step easy because you get precise temperature control without standing over a stove.

1. Rinse the dried kokum - Wash 1 cup of dried kokum rinds under running water to remove any dust. Pat dry.
2. Soak for 4 hours - Place the kokum in a bowl with 2 cups of water. Let it soak for at least 4 hours or overnight. The kokum will soften and the water will turn deep purple.
3. Blend the soaked kokum - Transfer the softened kokum along with the soaking water to a blender. Blend until you get a smooth paste. Strain through a fine mesh sieve and press with a spoon to extract all the juice.
4. Boil the sugar syrup in the multicook kettle - Pour 2 cups of water and 3/4 cup sugar into the InstaCuppa Multicook Kettle 600W. Set it to boil. Stir until the sugar dissolves fully. Let it simmer for 3-4 minutes.
5. Mix the kokum extract with the syrup - Add the strained kokum juice to the hot sugar syrup in the kettle. Stir well. Add cumin powder, black salt, cardamom, and black pepper. Cook for another 5 minutes on low heat.
6. Cool and store - Turn off the kettle. Let the concentrate cool to room temperature. Pour into a clean glass bottle and store in the fridge.

To serve: Add 2-3 tablespoons of the concentrate to a glass of cold water. Add ice cubes and stir. For parties, pour the diluted sharbat into an InstaCuppa Glass Beverage Dispenser so guests can serve themselves.

How Long Does Kokum Sharbat Last?

Kokum sharbat concentrate lasts up to 6 months in the fridge when stored in a clean, airtight glass bottle. The natural acidity of kokum acts as a preservative. Make sure you use a dry spoon every time you scoop out the concentrate - moisture can spoil it faster.

One batch of this recipe makes about 500ml of concentrate. That is enough for roughly 15-20 glasses of sharbat. I usually make two batches in April and they last through the entire summer.

Party tip: When hosting, dilute the full batch in a glass beverage dispenser with cold water and ice. Add mint leaves and thin kokum slices for a beautiful setup. Guests love it because they can pour their own glass without waiting.

What Are the Health Benefits of Kokum?

Kokum fruit (Garcinia indica) is more than just a flavouring agent. It contains hydroxycitric acid (HCA), garcinol, and anthocyanins - compounds that researchers have studied for their antioxidant and anti-inflammatory effects. Here are the main benefits.

• Cooling effect - Kokum naturally cools the body, which is why Konkan families drink it during peak summer.
• Supports digestion - HCA in kokum helps the body produce digestive enzymes. This can reduce bloating and acidity after meals.
• Rich in antioxidants - Garcinol and anthocyanins fight free radicals that damage cells. The deep purple colour is a sign of high antioxidant content.
• Low calorie - Kokum fruit has about 60 calories per 100 grams. The sharbat itself is much lower because you dilute the concentrate.
• May support weight management - HCA has been studied for its role in reducing fat production, though results vary across studies.

Research note: A review published in the Journal of Pharmacy Research found that Garcinia indica has antioxidant, anti-inflammatory, and hepatoprotective properties - PMC, NIH, 2021.

Tips for the Best Kokum Sharbat

After making dozens of batches, here are the small details that make a big difference in how your kokum sharbat turns out.

• Soak longer for deeper colour - 4 hours is the minimum. Overnight soaking gives a richer colour and stronger flavour.
• Use jaggery instead of sugar - Jaggery adds a caramel-like depth. Use powdered jaggery so it dissolves easily in the kettle.
• Roast the cumin fresh - Dry roast cumin seeds in a pan for 2 minutes, then grind. Pre-packed cumin powder loses its aroma over time.
• Do not skip the black salt - This is what gives kokum sharbat its signature "Indian sharbat" taste. Regular salt will not work the same way.
• Strain well - Press the blended kokum through the sieve properly. The more juice you extract, the more concentrate you get.
• Boil the syrup in the multicook kettle - The 600W kettle boils water in about 5 minutes. You get a rolling boil that dissolves sugar fast without scorching.

Saran Reddy

Founder, InstaCuppa | Building kitchen tools that give busy Indian moms their time back