The Perfect DIY Kokum Syrup For Your Home Bar; Tried And Tested Recipe Inside
The kokum fruit is a tropical fruit native to the coasts of India. You won't see this one very often, which gives it an air of mystery. The fruit has a potent, sour flavour and dark purple skin that resembles a dried plum. There's no sugar here, but it adds a zesty taste to any meal or cocktail.
Kokum is a local fruit of the coastal areas, mostly found in states like Kerala, Maharashtra, and Goa. This is what makes it so unique. It is a staple in many classic dishes, particularly those from the coast. One reason why it is so popular is that it provides a naturally occurring, unartificial burst of acidic flavour.
One common way to incorporate kokum into cocktails is as a syrup or extract. Since syrup is the most organic form, it has skyrocketed in popularity. You get the ideal tangy flavour, different from various citrus profiles, with a smoother texture from the syrup. Cocktails or mocktails can be made with it more easily as well. The syrup softens the flavour while preserving its distinctiveness by reducing the bitterness.
Due to its consistency in flavour and accessible preparation, kokum syrup is well-sorted. So, kokum syrup is a mystery ingredient if you're seeking a unique way to add a touch of seaside flavour to your cocktails.
The Ultimate Recipe For DIY Kokum Syrup
Here’s what you’ll need to make kokum syrup:
- 500 g of dried kokum fruit
- 200 g of sugar
- Water (enough to soak the kokum, plus extra for the syrup)
That’s it! Simple, right? Just soak, strain, mix, and simmer.
Step-By-Step Guide
- If you want to add a special tang to your drinks, try making kokum syrup at home. It's straightforward and well worth the effort.
- Get yourself a dried kokum to begin. To bring out its tastes, soak it first. Gather some dried kokum and set it aside in a basin. Toss in some boiling water and make sure the fruit is completely covered. Soak it for at least half an hour. The kokum will begin to soften and release its deep purple-red colour into the water.
- After soaking, strain the kokum water through a fine screen to remove any solid particles. You now have a bright purple-red liquid bursting with the sour flavour of kokum.
- Then, in a saucepan, mix the sugar with the water infused with kokum. Simmer it over medium-low. Keep stirring the kokum liquid until all of the sugar has dissolved. Simmer, uncovered, for 10 to 15 minutes or until the mixture reduces somewhat. You'll end up with a concentrated syrup, as its thickness and taste are both enhanced.
- Transfer the syrup to a sterile container after it has set to room temperature. Store it in the refrigerator for a maximum of two weeks.
- Your homemade kokum syrup is now ready to be used as a tart garnish for cocktails, mocktails, or even drizzled over desserts.
Various Ways To Include Syrup In Drinks At Your Home Bar
If you make your own kokum syrup, here are creative ways to incorporate it into cocktails:
Kokum Mojito Cocktail
Infuse your traditional mojito cocktail with a unique flavour by combining lime juice, mint, and kokum syrup. The syrup brings a distinct sourness to the mix, complementing the fresh mint.
You will need:
- 15 ml kokum syrup
- 30 ml white rum
- 20 ml lime juice
- Fresh mint leaves
- Soda water
- Ice
Steps:
- Pour in the rum, lime juice, and kokum syrup after muddling the mint leaves in a glass.
- Pour soda water into the glass, then fill it with ice. Give it a little stir. Lastly, add a sprig of mint for garnish.
Kokum Gin Sour
In a gin sour, instead of using a traditional sour mix, try using kokum syrup. The sour syrup complements the gin so well, resulting in a flavourful cocktail that is both zingy and simple to drink.
You will need:
- 15 ml kokum syrup
- 30 ml gin
- 20 ml lemon juice
- 10 ml simple syrup
- Ice
Steps:
- Add gin, lemon juice, simple syrup, kokum syrup and shake with ice.
- Pour into a glass that has been chilled and top with a lemon twist for garnish.
- Kokum Lemonade
- For a zesty drink, combine kokum syrup with sparkling water and a pinch of fresh lemon juice. The tropical lemonade with a tart taste is the easy drink this recipe calls for.
Kokum Lemonade
For a zesty drink, combine kokum syrup with sparkling water and a pinch of fresh lemon juice. This recipe requires tropical lemonade with a tart taste.
You will need:
- 30 ml kokum syrup
- 15 ml lemon juice
- 20 ml Sparkling water
- Ice
Steps:
- Get a glass and combine the kokum syrup with the lemon juice.
- Add ice, then top with sparkling water and give it a good stir.
- Add a lemon wheel as a garnish.
Summing Up…
Kokum syrup is versatile enough to be drizzled over panna cotta, fruit salads, ice cream, and more. Its sour, acidic bite is a welcome counterpoint to sugary or creamy desserts. It's the ideal approach to take your dessert to the next level by adding a hint of seaside flavour without making it too sugary. It is a multipurpose ingredient popular for flavour, from the bar to the pantry!
Also Read: Kokum Uses: How to Store and Use It in Indian Cooking and Cocktails
Drink Responsibly. This communication is for audiences above the age of 25.
