Kokum sherbet and panna

Kokum sherbet is a very refreshing drink which help to deal with the hot summers, it is cooling and hydrating. Kokum is also known to aid digestion.

Ingredients : 

Kokum syrup:

Ripe kokum : 20

Sugar : 2 tsp per kokum

Salt : 1/4 tsp

Cardamom powder : 1/4 tsp

Pepper powder : 1/4 tsp

Kokum panna : 

Jaggery : as required 

Salt : 1/4 tsp

Cardamom powder : 1/4 tsp

Pepper powder : 1/4 tsp

Procedure :

Kokum syrup:

Wash the kokum and dry them using a cloth,  then cut them into halves 

Remove the seeds and keep the in another pot. Fill each half of the kokum rind with sugar. 

Then place them  in a glass jar. Put some sugar in between.  Then put salt, cardamom powder and pepper powder on top.

Allow it to release its juice and form a syrup. 

The fruits will release it's juice within a day. Use a spoon and press rinds below the syrup so that it doesn't dry up from the top. Let it process for a week or a month. During this time give it a shake every day.

Serving:

When serving take the required quantity of the kokum syrup 

Then add cold water/ soda as per the sweetness you desire. Add in a few crushed mint leaves for an extra flavour.

If you don't have access to fresh kokum, boil water then add kokum rind and red hibiscus flowers for colour. Let it steep for some time, then remove the flowers and rind, add sugar and spices. Let it cool. 

Kokum panna: 

Take the seeds in a separate pot, add salt, jaggery/ sugar, cardamom powder, pepper powder.

mash it using your fingers to release the pulp.

Then add some cold water or soda and some muddled mint leaves. You could also add sprite instead of jaggery/ sugar and water. 

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