Beyond Sugary Syrups
The quest for the perfect summer cooler is an annual tradition. But this year, the focus has shifted from overly sweet, artificially flavoured concoctions to something more refined, healthy, and distinctly Indian. Discerning drinkers are seeking non-alcoholic
options that are as thoughtfully crafted as their alcoholic counterparts. This has paved the way for a new wave of mocktails that celebrate natural ingredients and innovative techniques. At the forefront of this movement are two beloved Indian summer fruits: the tangy kokum and the sweet-tart jamun. Instead of boiling them down into sugar-laden syrups, mixologists are embracing a gentler method to extract their essence.
The Art of Cold Steeping
The secret lies in cold steeping, a technique long used for coffee and tea that is now revolutionising mocktails. Unlike hot infusions that use heat to rapidly extract flavour, cold steeping involves immersing ingredients in cold or room-temperature water for an extended period, typically between 12 to 24 hours. This slow, patient process gently coaxes out the flavour compounds from the fruit without drawing out the bitter tannins that heat can release. The result is a remarkably smooth, clean, and nuanced infusion that tastes fresher and more vibrant. This method allows the delicate and complex notes of the ingredients to shine, creating a superior base for any drink.
Why Kokum and Jamun Shine
Kokum, with its characteristic sour tang, and jamun, known for its astringent sweetness, are ideal candidates for cold steeping. When boiled, kokum can sometimes become overly sharp. Cold steeping, however, captures its bright, acidic notes while mellowing any harshness, resulting in a perfectly balanced tart infusion. For jamun, a fruit known for its beautiful colour and myriad health benefits, this gentle method is perfect for preserving its delicate flavour profile which can be lost with heat. The process extracts the fruit's natural sweetness and deep purple hue without cooking it, delivering a drink that is both delicious and visually stunning.
The Low-Sugar Advantage
One of the most significant benefits of this trend is the dramatic reduction in sugar. Traditional methods for creating fruit bases for drinks often involve cooking the fruit with large amounts of sugar to create a stable syrup and balance out flavours. Cold steeping extracts such a depth of natural flavour that very little, if any, additional sweetener is needed. The resulting drink is lighter, more refreshing, and allows the true character of the fruit to be the star. This aligns perfectly with the growing consumer demand for healthier, low-sugar beverage options that don't compromise on taste. The natural antioxidants present in both kokum and jamun are also better preserved through this gentle process.
Try It at Home
You don't need to be a professional mixologist to try this at home. The process is surprisingly simple. For a basic kokum infusion, take a handful of dried kokum peels, rinse them, and place them in a jar with cold water. Let it steep in the refrigerator for 12 hours. For jamun, de-seed the fruit, lightly crush the pulp, and submerge it in cold water for a similar duration. Once steeped, strain the liquid. This flavourful base can be enjoyed on its own over ice, or you can get creative. Top it with sparkling water for a simple fizz, add a sprig of mint, a squeeze of lime, or a pinch of black salt to enhance the flavours. It’s an easy way to elevate your hydration and impress guests with a homemade, artisanal beverage.
