Kokum sherbet
By Bhaktivedanta Hospital – Diet
department
•Kokum – ½ Cup
•Cumin seeds (roasted and ground) – 1 Tsp
•Water – 4 cups
•Sugar – 2 cups
Preparation
1. Soak dried kokum in hot water to cover until soft. Using a blender or food
processor, puree with cumin seeds. Strain the puree, discarding the solids.
2. Boil water with sugar to make syrup. Add the strained puree to the cooled syrup and
mix well.
3. Add 1/4 cup of the mixture to a large glass of ice-cold water and mix well. Serve
chilled with ice.
