Kokam, a purple berry grown mostly in the coastal regions of India is at the base of this delicious and refreshing drink. This berry itself is quite useful and has medicinal properties. It is even used in dried form to lend a sour taste to lentils (dal) and veg or non-veg curries.
- Dried Kokam, soaked for an hour 2 tablespoons
- Sugar To taste
- Black salt 1/2 teaspoon
- Roasted Cumin powder 1 teaspoon
- Black pepper powder (optional) 1/2 teaspoon
- Mint leaves 6 – 8
- Water 2-1/2 cups
- Crushed ice 1/2 cup
- Transfer the soaked kokam along with the soaking water to the jar of a blender.
- Add sugar, black salt, roasted cumin seeds powder, black pepper powder and half of the mint leaves and grind to make a smooth paste.
Tip: Sugar syrup and Kokam paste mixture can be combined and preserved in the refrigerator for quite some time.
- Place a fine sieve over a bowl filled with 2-½ cups of water. Strain the ground Kokam paste through this sieve by rubbing with the edge of a spoon. This will help dissolve the paste in the water.
- Put crushed ice in serving glasses and pour the sharbat over it.
- Serve chilled garnished with mint leaves.
Preparation Time: 10 minutes