Homemade Kokum Syrup & Sharbat.

“Homemade Kokum Syrup (Concentrate) & Sharbat (Juice)” … A refreshing and rejuvenating coolant. Here is an easy method of preparing kokum syrup at home that is very healthy and delicious … All you have to do is add on water and some ice cubes once you prepare the syrup and your drink is ready … though this is very good during summer time, it can be relished all round the year, if you have body heat / pitta (as known in ayurveda) problem too … Yummy Yumz ......

** Kokum is a fruit grown in the western ghat region of India, and is used both in cooking and as a medicine. Farmers harvest it commercially on the western belt from Gujarat through Maharashtra to Kerala. Botanically known as Gracinia Indica this fruit-bearing tree is also known as wild mangosten tree or red mangosten tree. The fruit is the size of lemon with deep red colour and white large seeds within. The tree flowers around winter time ie November to February and the fruit season lasts through March to May. The fruit in rich in anti oxidant properties and is used largely in Ayurveda known in the name of Vrikshamla. Though, this fruit is known / famous by an large as kokum in all regional languages in India it is also known in some other names in southern parts of India like Murgala in Kannada, Punampulli in Malayalam, Amsol / Katambi, Ratamba in Marathi, Murgal in tamil etc. I will not run into more details about kokum as it is famous worldwide and every Indian knows of its uses. 

** Coming to preparing Kokum Syrup, Many a times I used to buy branded one’s available in the market that are available in cans. But, it always remained unused at times or got spoilt over time, as most of the time, I prepare rasam or saar with dried kokum directly as we prefer spicier drinks compared to chilled one’s when it comes to kokum. I always stock the dried kokum available in market that lasts me through the year. I add it to rasams, saar, fish curry, virshey etc. too. My old stock of the same was not completely exhausted before I had bought new in the month of May this year. Somehow, it remained in the back shelf and I wanted to finish it off soon. That is when I decided to try out the syrup at home so that I could just prepare half a liter of the same, instead of wasting the whole lot buying in cans. I came across many methods, where it is soaked and ground etc. well I did not want to do all that, so I came up with my own easier method as I had about 4 cups of kokums. 

** Here is my easiest method of preparing the Kokum Syrup / Concentrate ….

** Wash the dried kokum fruit, so that there is not dirt in them and put it in a liter of hot water. I used about 4 cups of kokum. Now bring the water and kokum to a boil and let boil for 5 minutes, lower the heat, and simmer for 5 minutes. Remove and keep it aside covered to cool down. Say for 2-3 hours.

** The kokum is softened and completely soaked by this time. Tilt the vessel and remove the excess water. Retain the water aside, we need it. Now with a potato masher, mash the kokum by crushing it as much as possible. You can add in some strained water if needed. Crush all the kokum well. Now add back all the drained water and mix well, add another cup of water. Bring this to a boil and simmer for 5 minutes, mixing and crushing well in between.

** Note : You can also grind the softened kokum to a fine paste and continue the remaining procedure instead of using potato masher. Maybe the next time I will try that method.

** Remove from fire and cool a bit. Strain it through a muslin cloth into a clean dry stainless steel vessel. I got about 4-5 cups of strained kokum water. Now bring this kokum liquid to heating point, when hot, lower the heat to minimum and then add in 5-6 cups of sugar. Mix well. Bring to a boil on medium heat stirring often until all the sugar melts. Let the whole mixture cook on medium heat till it starts to thicken. 

** Note : Do not cut down on the quantity of sugar. Remember this is a concentrate / syrup and we need it to remain good. Salt and Sugar are always a sort of preservatives. Also, you can add less of the concentrate when you prepare the juice later on and that way lessen your consumption on sugar.

** Spices to be added : Add in ½ tsp of pepper powder, 1 tsp of kala namak, 1tsp of jeera powder, ½ tsp of fennel powder and mix well. Continue to simmer till the mixture has reduced to say 3 to 3.5 cups. Remove from fire and let cool. Strain through a fine sieve or you can again sieve the same using muslin cloth which is the best way to sieve drinks. Bottle the kokum concentrate immediately in a sterilized glass bottle and keep it in a cool place of the room. 

** Note : Stays good at cool room temperature for about 3 weeks. But, if you need to store it for longer, please put the bottle in the fridge and use as and when necessary. In fridge, it stays good for 3-4 months. 

** To prepare the Kokum Sharbat / Juice : Once the above kokum concentrate is done and over, preparing the sharbat / juice is breeze work. Just add in the concentrate / syrup to ¼ level of the glass and top it up with chilled water with a few ice cubes too and serve it immediately. 

** You can add in a little bit lesser or more concentrate as per your taste / liking and also keeping in note of the size of the glass. Do not serve kokum sharbat too sweet, it tastes best chilled with minimum sweetness. You can also prepare this and store it in fridge and serve the same as and when required. 

** “Homemade Kokum Syrup (Concentrate) & Sharbat (Juice)” is done and ready to be served. Serve it by preparing it as mentioned above. You can prepare this a week ahead and serve to your guests during functions. Enjoy this awesome sharbat / juice that is a storehouse of health benefits with your family and friends. You can garnish the juice with some crushed pudina leaves too. It is good for those who have pitta (as in Ayurveda) or body heat problem. It cools your body from within thus cleaning the system of the pitta. 

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