11 Ways Kokum Sherbet Supports Your Gut Health

7. How to make simple kokum sherbet at home — step-by-step (Practical)

Making kokum sherbet is straightforward and keeps well in the fridge. Ingredients: 20–25 dried kokum rind pieces, 1 cup jaggery or 1/2 cup sugar (adjust to taste), 4 cups water, 1 teaspoon roasted cumin powder (optional), mint leaves. Method: Rinse kokum rinds and simmer in 2 cups of water for 10–15 minutes until color deepens. Turn off heat and let steep 30–60 minutes. Strain the liquid, add jaggery or sugar while the liquid is warm so it dissolves, and then chill. To serve, dilute one part concentrate with 3–4 parts chilled water, add crushed ice and mint, and dust with roasted cumin if you like. For a North American pantry twist, use honey or maple syrup in place of jaggery. Store concentrate in a sealed jar for up to two weeks in the refrigerator. This homemade version controls sweetness and avoids additives found in some commercial syrups.