Beyond Sugary Summer Drinks
When the heat is relentless, it’s easy to reach for a brightly coloured bottled drink or a syrupy soda. However, many of these commercial options are laden with refined sugar and artificial additives that can lead to energy crashes and don't effectively
hydrate the body. The real secret to summer cooling lies in traditional ingredients that have been used for generations. Indigenous fruits like kokum and jamun offer a powerhouse of nutrients and natural cooling properties without the need for processed sugars, making them a smarter, healthier choice for hydration.
Kokum: The Tangy Coolant from the Coast
Hailing from the Western Ghats, kokum (Garcinia indica) is a small, purple-red fruit celebrated for its distinct tangy flavour and impressive health benefits. Traditionally used in coastal cuisines, it is a well-known digestive aid that can help soothe acidity and indigestion. Its most prized quality during summer is its ability to act as a natural body coolant, helping to reduce internal heat and prevent dehydration. Rich in antioxidants and essential minerals, kokum helps replenish electrolytes lost through sweat, making it an ideal ingredient for a revitalising summer beverage.
Jamun: The Jewel of Indian Summers
Jamun, or the Indian blackberry, is a quintessential summer fruit with a unique sweet, tart, and astringent taste. Beyond its delicious flavour, jamun is packed with Vitamin C and iron, which help boost immunity. It is particularly noted for its benefits in supporting blood sugar control, as it has a low glycemic index. Like kokum, jamun possesses natural cooling properties that make it perfect for beating the summer heat. Its deep purple hue not only creates a visually stunning drink but also signifies the presence of powerful antioxidants called anthocyanins, which protect the body's cells from damage.
The Gentle Art of Cold Steeping
While kokum and jamun have long been used in sherbets and juices, the method of cold steeping offers a modern and healthier approach. Unlike boiling or using sugary concentrates, cold steeping involves infusing the fruits in cold water for several hours. This gentle process extracts the flavour and nutrients slowly, resulting in a smoother, less acidic taste. More importantly, it helps preserve heat-sensitive vitamins and antioxidants that can be lost during heating. The result is a more flavourful, nutrient-dense beverage that captures the pure essence of the fruits without any bitterness.
How to Make Your Own Iced Infusions
Creating these refreshing drinks at home is remarkably simple. For a kokum infusion, take 8-10 dried kokum rinds and soak them in a litre of cold water. Let it steep in the refrigerator for at least 4-6 hours, or overnight for a stronger flavour. Strain the liquid and serve chilled. For a jamun infusion, deseed a cup of fresh jamun, lightly crush the pulp, and add it to a litre of cold water. Allow it to steep in the fridge for 2-3 hours until the water takes on a vibrant purple colour. You can add a sprig of mint or a pinch of black salt to either drink for extra flavour. These infusions can be enjoyed as is, with no sugar needed.
