12 Traditional Indian Summer Drinks to Beat the Heat

8. Kokum Sharbat

Kokum Sharbat comes from India’s western coast and uses kokum, a deep purple fruit with a pleasantly sour profile. Make a concentrated syrup by boiling kokum skins with water and sugar, then strain and dilute to taste with chilled water. Add a pinch of roasted cumin and black salt for authentic balance. Kokum is prized for its cooling properties and is lighter than tamarind-based drinks while offering a unique fruit tang that pairs well with seaside cuisine. Kokum is gaining attention for its use as a natural cooling agent traditionally consumed in tropical regions. If kokum is hard to find locally, a small amount of tamarind concentrate with less sugar can provide a similar tang, though the flavor won’t be identical. Store kokum concentrate refrigerated for several days; dilute as needed. Serve with crushed ice and a sprig of mint for a refreshing coastal-style cooler that’s gentle on the stomach.