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5 from 1 vote

Kokum Sharbat

Kokum sharbat -Delicious summer cooler made with dried kokum

Prep Time15 mins
Total Time15 mins
Course: Beverages /drinks
Cuisine: Maharashtrian Cuisine
Keyword: kokum, Sharbat
Servings: 4 people
Author: anjanaskc


  • 12 Black Kokum
  • 3/4 cup Sugar / Chini
  • 1 cup Water / Paani
  • 1/2 tsp Black Salt / Kala Namak
  • 1/2 tsp Roasted Cumin Powder / Jeera Powder
  • 1 tsp Lemon Juice / Nimbu Ka Ras optional
  • Few Ice cubes


  • Soak kokum in a cup of warm water for 45 minutes.
  • Grind the soaked kokum in the mixer(along with the water) and make a smooth paste.
  • In a pan add sugar and water and boil for approx 5-8 minutes and make a syrup(thick like gulab jamun syrup)
  • Let the syrup cool down completely.
  • Add the kokum paste in the sugar syrup and mix well.
  • Strain the syrup through a fine sieve.
  • Now add black salt,roasted cumin powder and lemon juice in it.
  • Now the kokum sharbat concentrate is ready.
  • You can easily store this concentrate in the refrigerator for a week.
  • How to serve-Add 3 cups of chilled water and ice cubes in the concentrate(can also add some mint leaves)
  • Apply some lemon juice on the rim of the serving glass.
  • Mix some sugar and roasted cumin powder and spread it in a plate.
  • Dip the glass rim in this mixture..
  • Gently pour the sharbat in the glass and serve.