Kokum sherbet


Kokum sherbet

Kokum sherbet

200 grams kokum rinds

½ cup + 2 tablespoons sugar

Salt to taste

1/2 teaspoon cumin powder

Soak the kokum in two cups of lukewarm water for ten to fifteen minutes. Mash the kokum and strain its pulp.

Boil the sugar, kokum pulp, salt and cumin powder with a little water for two to three minutes.

Take off the heat, cool the syrup and store in a refrigerator.


To serve, pour a little kokum syrup in a glass. Add cold water as required, mix well and serve chilled. 

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