KoKum Fig Sharbat
Kokum Sharbat (Kokum Juice) is a refreshing beverage from Goa popularly made during summers to beat the scorching heat outside. Kokum is soaked and then cooked along with sugar, cumin, cardamom, and black pepper to even out the sourness of the kokum. This purple-red fruit can help you overcome your hunger pangs with a yummy twist. It helps in stabilizing your appetite and managing your cravings. It contains hydroxycitric acid that inhibits fat synthesis and cholesterol formation. It can reduce fat composition by accelerating fat burning in the body. Some of the incredible benefits of kokum are:
- It keeps you from being exhausted in the heat, relieves sunstrokes, and charges up the mind and body.
- It’s an excellent hydrator even for your skin.
- it even freshens up your face by preventing puffy eyes after a long night.
- The antioxidant garcinol present in kokum can help in fighting inflammation and reducing rheumatoid pain.
- It is antibacterial and antifungal, which keeps you safe from summer food infections.
- It serves as a tonic to your liver and heart and reduces oxidative stress caused due to excessive alcohol consumption.
- This desi super drink is a natural antacid that can put acidity to rest.
Adding figs to kokum not just brings in the right flavour but a variety of other benefits too. The high fiber content in figs helps in maintaining a healthy digestive system and thus prevents constipation. Rich in Vitamin K and calcium, figs help in supporting strong bones. The potassium-rich flavour induces proper electrolyte balance in summers while keeping blood pressure in check, and the sweetness also curbs sugar cravings. With its good iron content and healthy carbohydrates, figs can rejuvenate your energy levels and help in bringing the hemoglobin up.
Recipe Taken From
50 Desi Super Drinks By Lovneet Batra
Ingredients
- 1⁄2 cup semi-dried kokum
- 1⁄2 cup soaked fig
- 1 tsp roasted cumin seed powder
- 1⁄2 tsp black salt
- 2 cups water
Recipe
Combine the semi-dried kokum and half a cup of water in a bowl, mix well and keep aside for 30 minutes.
Strain the kokum water and keep it aside.
Soak figs in half a cup of water overnight.
Blend the soaked kokum in a mixer using half the kokum water and blend till coarse. Keep aside.
Combine the remaining half kokum water and fig in a small pan. Mix well while cooking on a medium flame for 3 minutes, stirring occasionally.
Transfer the mixture into a deep bowl and let it cool completely.
Once cooled, add the coarse kokum mixture and mix thoroughly to combine all the goodness together. Strain and pour the syrup using a strainer.
Add the roasted cumin seeds powder and black salt to enhance the flavor.
At the time of serving, add 2 tablespoons of this syrup into a tall glass along with a three-fourth cup of chilled water.
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