Kokum Sherbet

Place the Kokum in a bowl and add 250 grams of warm Water. Let it soak for 30 to 60 minutes until softened.

Gently mash the soaked Kokum with your hands to extract its color and pulp. Strain the liquid through a fine-mesh sieve into a pitcher or large bowl, pressing the Kokum solids to extract as much juice as possible. Discard the solids.

In a small saucepan, combine the Jaggery with 100 grams of Water. Heat over a low flame, stirring continuously until the Jaggery completely dissolves. Do not boil vigorously. Strain this Jaggery syrup through a fine-mesh sieve to remove any impurities and let it cool slightly.