A Modern Twist on Ancient Wisdom
The search for healthy yet delicious beverages has led to a renewed appreciation for India's indigenous ingredients. Consumers are increasingly looking for functional drinks that offer real benefits without artificial additives. This has sparked a creative
renaissance, blending traditional wellness wisdom with contemporary tastes. Enter cold-steeped mocktails featuring kokum and jamun. This trend reimagines familiar summer coolers, transforming them into sophisticated, low-sugar drinks that are as good for the body as they are for the palate.
What is Cold-Steeping?
Unlike hot brewing, which uses high temperatures to extract flavour quickly, cold steeping is a slow, gentle process. It involves infusing ingredients like dried fruit peels or fresh produce in cold water for several hours, typically in the refrigerator. This patient method coaxes out the nuanced flavours of the ingredients while leaving behind many of the bitter compounds, known as tannins, that heat can release. The result is a smoother, naturally sweeter, and less acidic beverage that preserves more of the delicate, heat-sensitive nutrients found in the fruits.
The Power of Tangy Kokum
Kokum, or Garcinia indica, is a small, red fruit found along India’s western coast. Traditionally used in curries and to make the refreshing drink solkadhi, kokum is a powerhouse of health benefits. It is renowned in Ayurveda for its natural cooling properties and as a digestive aid that can soothe acidity and improve gut health. Rich in antioxidants like garcinol and an active compound called hydroxycitric acid (HCA), it is also studied for its potential anti-inflammatory properties and role in promoting heart health. A cold-steeped kokum infusion creates a beautiful ruby-coloured drink with a unique tangy flavour, perfect for beating the heat.
Jamun's Nutritional Punch
Jamun, also known as the Indian blackberry or java plum, is celebrated for its deep purple hue and sweet-tart flavour. It is packed with vitamins A and C, iron, and potent antioxidants called anthocyanins, which are responsible for its dark colour and help protect the body from oxidative stress. Traditionally, jamun and its seeds have been used in Ayurvedic practices to help manage blood sugar levels, making it a fruit of interest for those with metabolic concerns. It also supports heart health and immunity. When cold-steeped, jamun releases its vibrant colour and nutrients, resulting in a visually stunning and healthful beverage.
How to Make Your Own at Home
Creating these healthy drinks at home is remarkably simple. For a kokum infusion, place 8-10 dried kokum peels in a one-litre jar of cold, filtered water. For extra flavour, add a few slices of ginger and some fresh mint leaves. Let it steep in the refrigerator for at least six hours, or overnight for a stronger infusion. For a jamun mocktail, lightly crush a cup of de-seeded fresh jamuns and add them to a litre of cold water. Let this mixture steep for 4-6 hours. To serve, simply strain the infused water into a glass filled with ice. You can enhance the flavour with a pinch of black salt (kala namak), a squeeze of lime, or a splash of soda water for a fizzy twist.
