A Modern Twist on Timeless Flavours
Across India's cafes and bars, and even in home kitchens, a delicious trend is taking root. The deep purple of jamun and the ruby red of kokum are finding new life not in the sugary sherbets of yesterday, but in chic, low-sugar cold steeped beverages.
This movement is about more than just a new recipe; it's part of a larger appreciation for indigenous ingredients, reimagined for a contemporary palate. Bartenders and chefs are looking to local produce to create drinks that are both refreshingly familiar and excitingly new, swapping artificial additives for the natural, functional goodness of kitchen staples.
Why Kokum and Jamun?
It's no surprise that these two fruits are the stars of this trend. Kokum, or Garcinia indica, is a celebrated feature of coastal cuisine, long known for its cooling properties and ability to aid digestion. It's a natural body coolant, rich in antioxidants and traditionally used to fight heatstroke and acidity. Jamun, the Indian blackberry, is another seasonal favourite, beloved for its unique sweet-and-sour taste. It is packed with nutrients like Vitamin C and iron, and has been significant in traditional medicine, particularly for its role in managing blood sugar levels. Both fruits bring a vibrant colour and a complex flavour profile that requires little to no added sugar to be enjoyable.
The Art of Cold Steeping
The magic of these new-age drinks lies in the method: cold steeping, also known as cold brewing. Unlike traditional hot brewing which uses heat to extract flavour, cold steeping involves infusing ingredients in cold water for an extended period, typically 8 to 12 hours. This slow, gentle process extracts the flavours differently. For infusions made with fruits like kokum and jamun, this method pulls out their sweet, fruity notes while leaving behind the bitter-tasting tannins that can be released by hot water. The result is a smoother, naturally sweeter drink that is less acidic and easier on the stomach. This inherent sweetness is key to creating delicious beverages that are naturally low in sugar.
A Sip of Wellness
This trend is perfectly aligned with a growing desire for healthier, more natural beverage options. By moving away from refined sugars and artificial syrups, these cold steeped drinks offer pure, unadulterated flavour. Kokum itself contains hydroxycitric acid (HCA), a compound studied for its potential role in weight management by suppressing appetite. Jamun drinks, often prepared with just a pinch of black salt and a squeeze of lemon, are celebrated as a healthy alternative for those monitoring their sugar intake. These beverages are not just about quenching thirst; they are about providing hydration and nutrients in a form that is both delicious and beneficial for overall wellness.
From the Bar to Your Home
While innovative mixologists are crafting complex cocktails featuring these infusions, the beauty of the trend is its accessibility. Creating your own cold steeped kokum or jamun drink at home is incredibly simple. For kokum, simply soak dried kokum petals in a pitcher of water overnight in the refrigerator. For jamun, you can muddle fresh or frozen deseeded fruit in water with a few mint leaves and let it steep. The next day, just strain and serve over ice. You can customise it with a pinch of black salt, a dash of lemon juice, or a sprig of mint for a refreshing, homemade drink that’s free of preservatives and excess sugar.
