Kokum sarbat

Kokum, the fruit when dried is used for its sourness in most of the Maharashtrian recipes, especially from Konkan side or west coast of India. The ripe fruits are sour in taste. These are cut into pieces ( seeds are removed) and are cooked in sugar and water solution to make a concentrated syrup.Cumin seeds powder and black salt is added for the taste. Then strained and stored in an airtight bottle.