Kokum Sarbat(Mangosteen Sherbet)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 50
- 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
View full nutritional breakdown of Kokum Sarbat(Mangosteen Sherbet) calories by ingredient
Introduction
This is a favourite amongst all the Konkanis----people hailing from the Konkan Region of Maharashtra as well as Goans and Karwaaris from the Karwaar region of Karnataka.This is the way my Great Grandma Ba-aji made it and I follow the same method.Both Coriander and Cumin Seeds are considered to be coolants and are used in various Recipes---either by themselves or together.Today ready made bottles of this Concentrate are readily available in shops.As a result, the Fruit is becoming hard to find in Mumbai markets.This recipe makes two different kinds of Syrup and both taste truly wonderful!!! This is a favourite amongst all the Konkanis----people hailing from the Konkan Region of Maharashtra as well as Goans and Karwaaris from the Karwaar region of Karnataka.This is the way my Great Grandma Ba-aji made it and I follow the same method.Both Coriander and Cumin Seeds are considered to be coolants and are used in various Recipes---either by themselves or together.Today ready made bottles of this Concentrate are readily available in shops.As a result, the Fruit is becoming hard to find in Mumbai markets.
This recipe makes two different kinds of Syrup and both taste truly wonderful!!!
Number of Servings: 50
Ingredients
-
1Kg fresh raw.Mangosteen Fruit
2 Kg.Granulated Sugar
4tbsps.Cumin Seeds
2tbsp.Sea Salt
OR
3 tbsps. Black Rock Salt
Directions
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.