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Kokum Sharbat served in a transparent glass

Kokum Sharbat

Kokum Sharbat is an excellent summer drink that you can make easily at home with dried black kokum or Kokum rinds. The best part of this summer coolant is that you can store the thick kokum concentrate in the fridge for days & use it whenever you want a chilled glass of Kokum Sharbat.
5 from 12 votes
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Course: Beverage, Drinks
Cuisine: Indian
Keyword: Kokam Sherbet, Kokum Juice, Kokum Sharbat
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 200 Milliliter
Calories: 160kcal



  • How to make Kokum concentrate or syrup?
  • In a deep bottomed saucepan take 5 cups water & add the dried black kokum.
  • Cover & simmer at medium low for 30 mins. The water will darken over time & start to reduce & become thick,
  • Strain the liquid & keep aside.
  • Grind the boiled kokum solids into a fine paste.
  • Mix with the strained liquid, add the roasted cumin powder, black salt to taste & mix well. The consistency should be thick but pourable & the color dark,.
  • Store it in the refrigerator in an airtight canning jar.

How to make Kokum Sharbat from the Kokum concentrate?

  • Scoop out 2 tablespoons Kokum concentrate in a glass. pour chilled water, you favorite sweetener. Stir to mix. Add ice-cubes. You may also garnish with some mint leaves. Serve chilled. Enjoy!


  1. How to make Roasted cumin powder or Jeera powder? Take some cumin seeds in a skillet, roast over medium flame until you get a lovely aroma. Turn off the flame & allow the seeds to cool down. Grind to a coarse powder. Store in an air tight jar for future use.
  2. Black whole Dried Kokum will yeild a muddy brownish colored Sharbat.
  3. Dried wet Kokum Rinds will make a slightly pinkish, reddish colored sharbat.
  4. After making a fine paste from the boiled kokum solids strain the puree very well. Discard the extract.
  5. The kokum concentrate should be watery. It should be a thick paste yet pourable consistency.
  6. The kokum concentrate keeps good in the fridge for 7-10 days when stored well in a dry air tight canning jar.
  7. You may skip the sweetener totally & that will give a slightly tangy, metallic sharbat that tastes super nice too.
  8. Sweetener Choices: Honey, Maple Syrup, cane sugar, palm sugar, white sugar, jaggery.



Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

Nutrition Facts
Kokum Sharbat
Amount Per Serving
Calories 160
% Daily Value*
Carbohydrates 39.8g13%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 160kcal | Carbohydrates: 39.8g