A Shift Towards Smarter Sips
Across India, there's a growing movement away from mass-produced beverages towards drinks that are natural, local, and packed with health benefits. Consumers are increasingly seeking out traditional ingredients that have been trusted for generations.
This renewed interest in wellness and authenticity has put two indigenous fruits in the spotlight: the tangy kokum and the sweet-tart jamun. Once regional favourites, these fruits are now finding a wider audience, especially as people look for smarter ways to hydrate and beat the summer heat.
Kokum: The Coastal Cooling Agent
Kokum, or Garcinia indica, is a small, deep-purple fruit native to the Western Ghats. For centuries, it has been cherished in coastal cuisines for its unique sour flavour and remarkable cooling properties. Traditionally used to make refreshing 'sherbets', kokum is a natural powerhouse for summer wellness. It is known to be an excellent digestive aid, helping to combat acidity and bloating, which are common issues in hot weather. Rich in antioxidants and vitamin C, it also helps boost immunity and can contribute to better skin health by protecting against sun damage from within. Its ability to help regulate body temperature makes it an ideal ingredient to prevent dehydration and heatstroke.
Jamun: The Nutrient-Rich Powerhouse
Jamun, also known as Java plum or Indian blackberry, is a beloved seasonal fruit with a deep purple hue and a distinctive flavour that balances sweetness with a pleasant astringency. While celebrated for its taste, its health benefits are even more impressive. Jamun is packed with vitamins A and C, iron, and potent antioxidants. It is particularly valued in Ayurveda for its ability to help regulate blood sugar levels, making it a beneficial fruit for many. Furthermore, its high potassium content supports heart health, while its antibacterial properties can contribute to better oral hygiene. As a low-calorie, high-fibre fruit, it also aids in digestion and can be a great addition to a weight management plan.
The Secret of Cold Steeping
The modern twist that elevates these traditional drinks is the method of preparation: cold steeping, or cold brewing. Instead of boiling the fruits to create a syrup, this technique involves soaking them in cold water for several hours. This gentle, slow extraction process draws out the delicate flavours and colours without the bitterness that can sometimes result from heat. Cold brewing is believed to preserve more of the heat-sensitive nutrients and antioxidants found in the fruits. The result is a smoother, naturally sweeter, and more refreshing beverage that truly captures the essence of the ingredients.
How to Make a Cold-Steeped Kokum Cooler
Making your own cold-steeped kokum cooler is incredibly simple. You will need about 10-12 dried kokum rinds. First, rinse them well. Then, place them in a large jar with one litre of cold water. Let this steep in the refrigerator for at least 4 to 6 hours, or even overnight for a stronger flavour. Once steeped, the water will have a beautiful ruby colour. Strain the liquid to remove the rinds. You can gently press the rinds to extract any remaining juice. To finish, stir in a pinch of black salt and a teaspoon of roasted cumin powder. You can add a natural sweetener like jaggery or honey to taste, but you may find the cold brew is pleasantly flavourful on its own. Serve chilled with fresh mint leaves for an extra touch of freshness.
How to Make a Cold-Steeped Jamun Cooler
For the jamun cooler, start with one cup of fresh jamuns. Wash them thoroughly and remove the seeds. Lightly crush the pulp and place it in a jar with one litre of cold water and the juice of half a lemon. Let the mixture steep in the refrigerator for about 3 to 4 hours. The water will take on a stunning purplish-pink hue. After steeping, strain the mixture to remove the fruit pulp. For a touch of classic Indian flavour, add a pinch of chaat masala and black salt, adjusting to your preference. Like the kokum cooler, this drink is naturally flavourful, but a small amount of honey can be added if you prefer it sweeter. Serve over ice for a truly revitalising summer treat.
