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Kokum Sharbat – Homemade and 100% Natural

699.00 399.00

Units Sold: 153

Refresh yourself with tongue-tickling kokum tanginess with the aroma of roasted cumin and punch of black salt. Made in very small batches and the slow cooking process of this sherbet retains all the nutrients and tastes of Kokum.

Description

Many may not like Summers, but I do, really do. One of the reasons is that we get to enjoy/relish some really refreshing summery drinks. The satisfaction of sipping on some chilled refreshing drink after a long day is magical. This summer, stay away from artificially flavored, highly processed drinks, and stay hydrated with the natural ones. We, at Masala Monk, have always thrived to bring the best flavors and textures keeping using the natural ingredients and staying away from chemical taste enhancers.

Kokum is a sour fruit widely used in making curries and sharbat, especially in the Konkan region of India. A few benefits of Kokum:

  • Excellent source of Anti-oxidants
  • Aids digestion
  • Immunity booster
  • good for heart and brain

Refresh yourself with tongue-tickling kokum tanginess with the aroma of roasted cumin and punch of black salt. Made in very small batches and the slow cooking process of this sherbet retains all the nutrients and tastes of Kokum.

Directions to use: Add 1-1.5 tbsp of this concentrate to 1 measuring cup of chilled water. Top it off with ice for best results.

Pro tip
: Add a shot of white rum/gin to the above and it makes a great cocktail.

Ingredients
Kokum, desi khand, cumin, black salt, and lemon.

Nutritional Facts
:
Approx. values per 40g
Energy (kcal): 103
Fat (g): Nil
Protein (g): 0.7
Carbohydrates (g): 25.1
Sugar (g): 19.9

Storage
: Once opened, keep refrigerated.

Best Before
: 6 months from the date of manufacture.

Net weight
: 250g

Additional information

Weight 250 g
Dimensions 5 × 5 × 5 in

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Mohit Arora, a true foodie by heart, has brought some of his family recipes and his own recipes to be shared with fellow foodies who share the same passion. Having traveled to different parts of the world has brought him a thorough knowledge of flavours and textures, which he plays around when he creates new recipes and it becomes a new product from his kitchen.

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