Directions

1. Firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.
2. Transfer to a blender and blend to coarse paste.
3. Take the kokum paste to kadai.
4. Add 2 cup sugar and ½ cup water.
5. Mix well-dissolving sugar completely.
6. Further, add boil for 10-15 minutes stirring occasionally.
7. Boil until the mixture thickens and forms syrup consistency.
8. Turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of salt.
9. Mix well and pass the mixture through a sieve.
10. Make sure to squeeze of the pulp completely.
11. Now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated.
12. To make kokum juice from kokum concentration, take few ice cubes in a glass.
13. Pour 2 tbsp of prepared kokum syrup / kokum concentration.
14. Pour 2 cups of cold water and mix well.
15. Finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves.