By Heta Joshi
March 8, 2024
Also called “black plum,” jamun is a seasonal Indian fruit that blooms during the summer. Loaded with nutrients and minerals, this fruit also holds cooling properties. Reap the cooling benefits of jamun by making and savouring this invigorating jamun sharbat.
1 cup jamun ½ cup sugar ½ cup rock salt 1 tablespoon cumin powder 2 tablespoon lemon juice Water A few mint leaves
Remove all the seeds from the jamun and grind the fruit till it forms into a velvety and wrinkle-free paste.
In a pan on low to medium flame, add sugar and ¼ cup water; let the mixture simmer till the sugar is completely dissolved.
Introduce jamun pulp to the above concoction and let it simmer on a low flame for approximately 10 minutes or till the pulp becomes dense.
Season the sugar-jamun pulp mixture with cumin powder; subsequently, remove it from the flame, and strain it for cooling.
Once the mixture has cooled, pour lemon juice into it; the resulting mixture is jamun juice, which must be refrigerated in an airtight container.
To make the sharbat, transfer ¼ of the chilled jamun syrup in a glass; add mint leaves, ice cubes, chilled water, and lemon juice. Your homemade jamun sharbat is ready to relish!