INGREDIENTS
1½ cup 200 grams kokum / bhirand / muragalu / punarpuli / kaatampi, dry / fresh
2½ cup water2½ cup water
2 cup brown sugar
½ tsp cumin powder / jeera powder
¼ tsp pepper, crushed
pinch of salt
INSTRUCTIONS
firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.
transfer to a blender and blend to coarse paste.
take the kokum paste to kadai.
add 2 cup brown sugar and ½ cup water.
mix well-dissolving sugar completely.
further, add boil for 10-15 minutes stirring occasionally.
boil until the mixture thickens and forms syrup consistency.
turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of salt.
mix well and pass the mixture through a sieve.
make sure to squeeze of the pulp completely.
now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated.
to make kokum juice from kokum concentration, take few ice cubes in a glass.
pour 2 tbsp of prepared kokum syrup / kokum concentration.
pour 2 cups of cold water and mix well.
finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves.
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