Kokum Sarbat(Mangosteen Sherbet)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
1Kg fresh raw.Mangosteen Fruit2 Kg.Granulated Sugar4tbsps.Cumin Seeds2tbsp.Sea Salt OR3 tbsps. Black Rock Salt
PREPARATION
Roast the Cumin Seeds and powder these.Wash and wipe the fresh Mangosteens dry.Cut into halves and peel these.Separate the Peels from the Pith.
METHOD 1(Fresh Kokum Juice)
Crush the pith in a little Water with your hands and leave aside for 1 hour..In 1 Kg. of Sugar add 500ml. of Water and Dissolve it.Cook on low flame till slightly sticky.Cool to room temprature and add the crushed Mangosteen Pith.Mix well and strain through a fine Sieve or Muslin Cloth to remove all the Fruit.Add the Cumin Seed Powder and the Black Rock Salt and mix well.Bottle and store in the 'Fridge----add 1.5-2 tbsps.per Glass of cold Water,stir in well and drink. This lasts for2-3 months if kept refrigerated.
METHOD 2 (Suncooked Kokum Syrup)
Turn the Peels into small containers and fill these with twice as much Sugar and place in a Glass Jar.Close the lid of this Jar and keep in strong Sunlight for the Sugar to melt and form a Syrup.This process requires 5 days to8 days for the juice to run and the Syrup to begin forming.Shake the Jar well daily.Add the roasted Cumin Seed Powder along with the Salt just a day before bottling it.This stays on the shelf----add the required quantity to a Glass before mixing in cold Water---a refreshing drink is ready!!!This has cooling properties and helps keep the body cool in the Summer heat.Besides it's digestive properties help to keep the heavy bloated feeling at bay----try it!!!
This Syrup lasts for 6 months on the shelf----kept in a dark,cool spot.
Number of Servings: 50
Recipe submitted by SparkPeople user KOMAL53.
Roast the Cumin Seeds and powder these.Wash and wipe the fresh Mangosteens dry.Cut into halves and peel these.Separate the Peels from the Pith.
METHOD 1(Fresh Kokum Juice)
Crush the pith in a little Water with your hands and leave aside for 1 hour..In 1 Kg. of Sugar add 500ml. of Water and Dissolve it.Cook on low flame till slightly sticky.Cool to room temprature and add the crushed Mangosteen Pith.Mix well and strain through a fine Sieve or Muslin Cloth to remove all the Fruit.Add the Cumin Seed Powder and the Black Rock Salt and mix well.Bottle and store in the 'Fridge----add 1.5-2 tbsps.per Glass of cold Water,stir in well and drink. This lasts for2-3 months if kept refrigerated.
METHOD 2 (Suncooked Kokum Syrup)
Turn the Peels into small containers and fill these with twice as much Sugar and place in a Glass Jar.Close the lid of this Jar and keep in strong Sunlight for the Sugar to melt and form a Syrup.This process requires 5 days to8 days for the juice to run and the Syrup to begin forming.Shake the Jar well daily.Add the roasted Cumin Seed Powder along with the Salt just a day before bottling it.This stays on the shelf----add the required quantity to a Glass before mixing in cold Water---a refreshing drink is ready!!!This has cooling properties and helps keep the body cool in the Summer heat.Besides it's digestive properties help to keep the heavy bloated feeling at bay----try it!!!
This Syrup lasts for 6 months on the shelf----kept in a dark,cool spot.
Number of Servings: 50
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 112.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 93.4 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.0 g
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