The Indian Food Bloggers Meet concluded successfully. There were 40+ food bloggers from all over India and abroad who attended this event. There were a number of competitions announced and we food bloggers participated with a lot of enthusiasm.
Today’s post is also an entry for a competition post the event. Sparkling Himalayan Water was one of the sponsor and we all received a bottle of this Sparkling water in our goodie bags. The challenge was to re-create their signature mocktail but with a twist.
I thought of recreating the Kokum & Tangerine Sherbet by Shathbi Basu. I used kokum petals instead of kokum syrup. I added pomegranate seeds and black pepper powder. Being a Goan, I stock kokum petals and we drink kokum juice daily. This time my Mom was here with me and she was the first to taste this and immediately she approved that this recipe was a winner. This juice has numerous health benefits apart from being good for digestion. So make this mocktail, have fun and #SparkleEveryday.
Ingredients: Prep. Time: 15 Min’s, Serves: 1
3-4 kokum petals/2 tablespoon kokum syrup
1 tablespoon lemon juice
1 orange
1 tablespoon pomegranate seeds
1 tsp black salt
1/2 tsp black pepper powder
3-4 mint leaves
5-6 ice cubes
1 tablespoon sugar syrup
1/2 cup Sparkling Himalayan Water 
3-4 kokum petals/2 tablespoon kokum syrup
1 tablespoon lemon juice
1 orange
1 tablespoon pomegranate seeds
1 tsp black salt
1/2 tsp black pepper powder
3-4 mint leaves
5-6 ice cubes
1 tablespoon sugar syrup
1/2 cup Sparkling Himalayan Water
Procedure:
Soak the kokum petals in 1/4 cup water for one hour.
After one hour discard the kokum petals and retain the kokum water. This is freshly extracted kokum juice.
Extract juice of 1/2 orange separately and keep it aside.
Slice the remaining half the orange and add 3 slices to the serving glass. Slightly muddle the orange slices until some juice gets extracted in the glass.
Add pomegranate seeds and press them slightly muddle till some juice gets extracted.
Now add ice cubes.
Pour kokum juice over the ice cubes.
Pour the lemon juice and over that pour the sugar syrup.
Add the remaining orange juice.
Add the sparkling Himalayan Water.
Mix everything in a shaker or with a tall spoon.
Garnish with black salt, black pepper powder, mint leaves and 2 orange slices.
Serve this as soon as prepared.
Note:If you don’t have kokum petals, use 2 tablespoon kokum syrup. If the kokum syrup contains sugar, do not add sugar syrup. If the kokum syrup is sugarless, add sugar syrup.
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