A Refreshing Change from Sugary Drinks
For generations, Indian summers have been synonymous with coolers like shikanji, aam panna, and lassi. While these classics remain beloved, a growing consciousness around health and wellness is driving a shift in our beverage choices. Many are now seeking
options that are not just cooling but also low in sugar and packed with natural benefits. Enter the modern, health-forward mocktail. Capitalising on this trend, vibrant and tangy infusions of kokum and jamun are emerging as popular choices. These drinks sidestep the processed sugars and artificial flavours of packaged sodas and juices, offering a guilt-free way to stay hydrated and refreshed.
The Power of Indigenous Superfruits
At the heart of this trend are two of India’s own superfruits. Kokum (Garcinia indica), a small, purple-red fruit from the western coast, is a traditional powerhouse. Known for its distinct tangy flavour and natural cooling properties, it has long been used to combat heat and aid digestion. Kokum juice is celebrated for its ability to reduce acidity and protect the body against dehydration and sunstroke. Jamun (Syzygium cumini), or the Indian blackberry, is another seasonal favourite. This deep purple fruit is lauded for its unique sweet and tart flavour. Traditionally used in Ayurvedic medicine, jamun is rich in antioxidants, vitamins, and minerals that help boost immunity and improve digestion. It is also particularly noted for its potential to help regulate blood sugar levels, making it a smart choice for many.
The Cold Steeping Method Explained
The preparation method is just as important as the ingredients. Instead of boiling or blending, these mocktails are often made by cold steeping. This involves infusing the dried kokum peels or deseeded jamun fruit in cold water for several hours, typically overnight in the refrigerator. This gentle process has two main advantages. First, it extracts the delicate flavours and vibrant colours of the fruits without drawing out the bitterness or astringency that can come from high heat. The result is a smoother, more nuanced taste. Second, cold steeping helps preserve the heat-sensitive nutrients, like Vitamin C, which are abundant in both kokum and jamun. It’s a low-effort technique that yields a high-quality, flavourful, and nutrient-rich base for any mocktail.
Crafting Your Own Healthy Summer Cooler
Making these refreshing drinks at home is surprisingly simple. For a basic cold-steeped kokum infusion, soak a handful of dried kokum peels in a litre of cold water overnight. The next day, strain the beautiful ruby-red liquid. You can enjoy it as is or add a pinch of black salt and roasted cumin powder for a classic masala flavour. For a jamun version, muddle a cup of fresh, deseeded jamun in a pitcher, top with cold water, and let it steep for a few hours. To turn these infusions into mocktails, get creative. Add a splash of lime juice, a few muddled mint leaves, or some thinly sliced ginger. For a touch of fizz, top your glass with plain soda water. Since the fruits provide natural sweetness, you can often skip sugar entirely, or use a minimal amount of a natural sweetener if desired.
