A Taste of Tradition Reimagined
Across India, a quiet revolution is happening in our glasses. The neon-green syrups and overly sweet bottled juices that once dominated social gatherings are giving way to something more authentic and mindful. There is a growing thirst for beverages that connect
with our roots while fitting a modern, health-conscious lifestyle. Enter kokum and jamun, two fruits deeply embedded in Indian culinary and medicinal traditions. For generations, they have been transformed into sharbats and digestive drinks to combat the summer heat. Today, chefs and home mixologists are rediscovering their potential, using them as the stars in sophisticated, non-alcoholic drinks that prioritise natural flavour over sugar.
The Gentle Art of Cold Steeping
The magic behind these new-age mocktails lies in the method: cold steeping. Unlike traditional brewing that uses hot water, cold steeping involves infusing ingredients in cold water for several hours, usually overnight in the fridge. This slow, gentle extraction process works wonders. It draws out the delicate flavours and vibrant colours of fruits and herbs while leaving behind much of the bitterness and astringency associated with tannins. The result is a drink that is noticeably smoother, naturally sweeter, and cleaner on the palate. This technique is perfect for fruits like kokum and jamun, as it captures their true essence without the need for simmering or adding excessive sweeteners to mask harsh notes.
Kokum: The Cooling, Tangy Elixir
Hailing from the Western Ghats, kokum (Garcinia indica) is a powerhouse of benefits. Traditionally used to soothe acidity and aid digestion, it's a natural cooling agent, making its sharbat a go-to summer drink. The fruit is rich in antioxidants and Vitamin C. In a cold-steeped mocktail, dried kokum peel slowly infuses the water with its signature tangy flavour and a beautiful rosy hue. The process yields a deeply refreshing base that pairs wonderfully with a hint of black salt, roasted cumin, or fresh mint leaves. Because it is naturally low in calories, it provides a guilt-free way to hydrate.
Jamun: The Vibrant Antioxidant Star
Jamun, or the Indian blackberry, is another summer favourite known for its distinctive deep purple colour and a flavour that balances sweetness with a pleasant astringency. It is packed with nutrients, especially antioxidants like anthocyanins, and is a great source of Vitamin C, which helps in boosting immunity. Traditionally valued in Ayurveda, jamun has been used to address various health concerns. When used in mocktails, either fresh or as a pulp, it creates a visually stunning and flavourful drink. A cold infusion of jamun offers a less intense, more nuanced flavour than a cooked syrup, making it perfect for a low-sugar beverage. It can be muddled with mint and lime or blended into a slushy for a vibrant, healthy treat.
Why Low-Sugar is the Healthiest Choice
The shift towards kokum and jamun mocktails is part of a larger wellness trend. Consumers are increasingly aware of the health risks associated with high-sugar diets and are actively seeking alternatives to sugary sodas and packaged juices. Cold-steeped mocktails offer the perfect solution. The gentle extraction method enhances the natural sweetness of the fruits, reducing or even eliminating the need for added sugar. Using natural sweeteners like a touch of honey, jaggery, or monk fruit sweetener can provide a hint of sweetness if desired, keeping the drinks light, hydrating, and diabetic-friendly. This approach allows the complex flavours of the traditional fruits to shine through.
Creating Your Own at Home
Making your own cold-steeped mocktails is incredibly simple. For a kokum infusion, rinse a handful of dried kokum peels and place them in a jug of cold water. Let it steep in the refrigerator for at least 4-6 hours or overnight. Strain and serve chilled with a pinch of black salt and cumin. For a jamun mocktail, you can deseed and lightly muddle fresh jamun fruits in a glass before topping with sparkling water and a squeeze of lime. Another method is to blend fresh or frozen jamun pulp with a little water and lime juice for an instant, slushy-style drink. Experiment by adding other ingredients like ginger slices, basil leaves, or a stick of cinnamon to create your own signature blend.
