Check boxes to add ingredients to cart
Cool, tangy and highly refreshing, this sharbat—a style of drink beloved throughout the Indian diaspora, as well as the Persian diaspora—stars Konkan Kokum. This recipe can be as simple as soaking the kokum petals in lightly sweetened hot water until the dried fruit releases all of its sour goodness, but you can also add other flavorings. Try it with a bit of toasted cumin and Aranya Pepper to cool the palate down after a spicy meal and aid in digestion. Or, for a more floral version, try pairing the tart, cranberry-like kokum with fragrant Panneer Rose.
Serve over ice with a splash of chilled still or sparkling water. Or, channel your inner bartender, and use in cocktails. The Paneer Rose Kokum Sharbat is particularly drinkable with a little shot of vodka added or top with sparkling wine!