Every Konkan summer has a colour, and it is the deep ruby pink of kokum sharbat. A steel tumbler, a pinch of roasted cumin, a sourness that wakes you up and cools you down at the same time. If you have ever stood in a coastal Maharashtra or Goan kitchen in May, you know the glass I mean.

This kokum iced tea recipe takes that glass and gives it a tea backbone. We cold brew Tealayas Shillong Strawberry overnight, then marry it with a kokum infusion. The result is tart, fruity, gently sweet and a strange, beautiful magenta. It is also one of the easiest drinks in our archive to batch for a crowd.

What Is Kokum, and Why Pair It With Tea?

Kokum (Garcinia indica) is a dark purple fruit from India's Western Ghats, sold dried as aamsul or kokum petals, and prized for its tangy, slightly floral sourness. It is the souring agent behind sol kadhi, Konkani curries and the classic kokum sharbat.

Tea and kokum share one useful trait: both are about balance. Black tea brings tannin and body. Kokum brings acid and fruit. Put them together and the tea stops tasting flat while the kokum stops tasting sharp. Strawberry sits between the two, which is why Shillong Strawberry, made with whole black tea leaves and real dried strawberry, works so well here.

Ingredients (Serves 4, About 1 Litre)

Method: Kokum Iced Tea Step by Step

Step 1: Cold brew the tea (8 hours, overnight)

1. Put 2 tbsp of Shillong Strawberry in the steel infuser and drop it into a clean jar with 800 ml cold water.
2. Seal and refrigerate for 8 hours. Do not push past 12 hours, or the tea starts to turn woody.
3. In the morning, lift out the infuser. The tea should be pale amber with a pink blush and smell like ripe strawberries.

Step 2: Make the kokum infusion (20 minutes)

1. Rinse the kokum petals briefly under tap water to remove surface dust.
2. Soak them in 200 ml of warm water (about 50 degrees C) for 20 minutes.
3. Press the petals with the back of a spoon until the water turns deep ruby. Strain and discard the petals, or keep them for a second, lighter soak.

Step 3: Combine and season

1. Pour the kokum infusion into the cold brew and stir.
2. Taste. If it is too tart, add a teaspoon of jaggery or honey. If it feels flat, add a tiny pinch of black salt.
3. Serve over plenty of ice with mint and a dusting of roasted cumin, if you like.

Serving note: this keeps in the fridge for up to 2 days in a sealed jar. After that, the fresh strawberry note fades and the kokum takes over.

Three Variations Worth Making

1. The Kokum Spritz (Mocktail)

Fill a tall glass with ice, pour in 150 ml of the kokum iced tea and top with 100 ml chilled soda or tonic. Add a strip of lime peel. It is bright, dry and properly festive, a good answer to the question of what to serve guests who are not drinking.

2. The Salted Kokum Cooler

Skip the sweetener. Add a pinch of black salt, a pinch of roasted cumin and a squeeze of lime. This is the version closest to a traditional Konkan digestive drink, and it is wonderful alongside spicy food.

3. The Batch Jug

Double everything, using 4 tbsp of tea, 1.6 litres of cold water and 400 ml of kokum infusion. Keep it in a glass jug in the fridge and pour as needed. If you want a minty version, swap half the strawberry for Manali Mint, which adds spearmint and lemongrass.

Why This Works: The Tea Science

Cold brewing extracts tea more slowly and favours aromatic and sweet-tasting compounds over bitter, astringent ones. Hot water pulls out tannins quickly. Cold water leaves more of them behind, so the tea can sit alongside a sour ingredient without turning harsh. (We cover the details in our guide to why cold brewing reduces bitterness.)

Kokum adds organic acids. Acid makes drinks taste brighter and can make a small amount of sweetness feel bigger, the same reason a squeeze of lime lifts a plain glass of water. Kokum's red-purple pigments also tend to look vivid in acidic liquids, which is why the colour stays so bold here.

The salt matters too. A very small pinch quiets bitterness on the tongue and rounds off the sourness. Think of it as seasoning, not saltiness.

Brewing Tips and Common Mistakes

• Using hot water on the kokum. Warm is enough. Boiling water pulls out a harsh, leathery sourness.
• Soaking the kokum overnight with the tea. It can overpower the strawberry. Keep the two steps separate and combine at the end.
• Adding too much kokum. Start with 6 petals. You can always add more infusion, but you cannot take it out.
• Skipping the taste test. Kokum varies a lot between batches. Adjust sweetness and salt at the end.
• Leaving the tea past 12 hours. Longer steeps add astringency, even in the fridge.

Frequently Asked Questions

What does kokum iced tea taste like?

It tastes tart and fruity, a bit like a cross between pomegranate and tamarind, softened by black tea and strawberry. It is more rounded than lemonade and less sweet than most bottled iced teas.

Where can I buy kokum for this recipe?

Dried kokum (also called aamsul or amsul) is sold at most Indian grocery stores and online. Look for soft, dark petals with no white mould. You can also use a ready-made kokum agal or concentrate; start with 3 tbsp and adjust.

Can I make kokum iced tea without sugar?

Yes. Shillong Strawberry is already a sugar-free blend, and kokum has its own fruity depth. Many people enjoy the salted version with no sweetener at all. Add jaggery or honey only if you prefer a sweeter glass.

How long does kokum iced tea last?

Up to 2 days in a sealed jar in the fridge. Strain out all petals first, and give it a stir before pouring because the kokum can settle.

Can I use another Tealayas blend?

Absolutely. Doon Litchi Peach gives a softer, more floral glass, and Manali Mint makes a cooler, herbal one. Strawberry is our favourite because its fruit meets the kokum halfway.

Make It Your Own

Kokum iced tea is one of those recipes that feels both new and very old. If you would like to try it, start with a jar of Tealayas Shillong Strawberry and a handful of kokum from your local market. Not sure which blend suits you? Our flavor guide can help, and our container guide covers the best jars for overnight brewing.