Prepare the kokum: Rinse ½ cup dried kokum rinds under running water to remove any dust. Place them in a large bowl.

Soak for extraction: Pour 2 cups of hot (not boiling) water over the rinds. Cover and let soak for 2-3 hours, or overnight in the fridge for deeper flavor. The water will turn a vibrant purple-red as the kokum releases its essence.

Blend the mixture: Transfer the soaked kokum and water to a blender. Pulse on medium speed for 1-2 minutes until it’s a coarse paste. Avoid over-blending to prevent bitterness.

Strain the concentrate: Line a fine-mesh sieve or cheesecloth over a bowl. Pour the blended mixture through it, pressing with a spoon to extract as much liquid as possible. Discard the solids – you’ve got your kokum concentrate!

Sweeten it up: In a small saucepan, dissolve ½ to ¾ cup sugar or jaggery in 1 cup of water over low heat to make a simple syrup (about 5 minutes). If using jaggery, strain it for smoothness. Skip this if you prefer raw mixing.

Mix the sharbat: Combine the kokum concentrate with 4-5 cups cold water in a large pitcher. Stir in the sweetener syrup, roasted cumin powder, black salt, and a pinch of regular salt. Taste and adjust – add more sweetener if too tart.

Add optional flavors: Stir in cardamom powder or chopped mint leaves for a twist.

Chill and serve: Refrigerate for at least 30 minutes. Pour over ice cubes in glasses, garnish with mint or lemon, and enjoy your refreshing homemade kokum sharbat!