Sunday, April 5, 2015

Kok-Pom Punch

Shake up your summer party with the nonalcoholic drinks with the seasonal fruit"Kokum" ,naturally tangy fruit lends a juicy crispness, while light orange.pomegranate  and ginger add a punch of flavor,which never fails to refresh and satisfy. I really like the tartness of citrus fruits – any excuse to use lemon and limes. I used an equal mix of fresh pomegranate juice, kokum orange,lemon and tomato juice  to keep that lovely burnt blood red that resembles the colour of red wine.

 Most punch recipes cater to a single crowd: drinkers or non-drinkers. This one is delicious either way. Whether you fizz it up with champagne or mineral water, kokum-ginger punch will put a colorful sparkle in your celebrations.

Ingredients :
  1. 1 liter Pure cold water
  2. 1/2 cup sugar 
  3. 1/4 cup pomegranate seeds
  4. 1 orange
  5. 1 tomato
  6. Juice of 2 lemon
  7. 1tbsp kokum syrup or soak 10 sun dried kokum fruits in warm water and us it
  8. A small piece of ginger,crushed
  9. Few pieces of crushed ice
  • Place your fruit pieces and sugar into your blender and add about 2 cups of pure cold water.
  •  Put the lid on the blender. Blend the mixture on the medium setting for several seconds. Stop the blender and put the setting on the high setting. Add crushed ice.Blend for several seconds on high until the juice is the desired consistency.
  • Add more water as needed, and continue to blend for a few more seconds if necessary. 
  • Separate the juice from the pulp by pouring the juice through a mesh strainer or cheesecloth into a container -- if you want pure juice -- and then discard the pulp. Serve your juice immediately or store it in the refrigerator in an airtight container for no longer than 10-12 hours to minimize loss of nutrients.