Jamun sorbet-Erakina

6 big black plums which are also known as Java plums and Indian purple berry

If somebody questions me what attracts me the ample in this globe… Umm… I would say that lively colours of the seasonal veggies and fruits and the berries, of course. I adore their colour and composition when they are ultra-fresh (their vibrant colours give several fitness pros. Darker the colour, More antioxidants).

The exact occurred today while coming back from the garden. I saw a seller selling Jamun. I fell in love with them, as soon as I purchased them I agreed to make sorbet or frozen iced dessert out of them and when it got ready oh! what the colour. It was so attractive.

black plums in a green lunch pail

As we all know, this Indian berry or black plum or Kala Jamun has various fitness advantages. Full of antioxidants, minerals, and vitamins, highly directed for diabetic patients as it regulates the sugar status in the blood. Its health advantages are well known for generations. It has thrived widely all over the nation on the roadside. This summer fruit is adaptable and one can make many fascinating dishes out of this. Its strong, quick, and soft flavour, is adored by all.

Health benefits

• Enables protection for digestive disorders
• Prohibits augmentation of the spleen, assists against UTI
• 100 gm of Jamun has 55 gms of potassium
• It contains Vitamin C and iron
• Crush the seeds, mix with gram flour and rose water, and pertain to the skin to prevent acne.

Let us come to the recipe

Preparation time – 5 minutes

• Cuisine time – nil (no cookery needed only freezing puts up with 8 hours )
• Serves – approx. 6 small scoops
• Course – dessert

some mint leaves with a cup

Ingredients 

• Full soft jamuns (Indian Purple berry) – 250 gms
• Water – 50 ml or 1/4 glass
• Black salt or Kala namak – 1 tsp
• Pudina roasted Jeera Masala – 1 tsp
• Juice of 1 lemon
• Sugar – 1 tbsp

Directions

• Slice the jamuns to deseed them
• Add all the elements illustrated above to a blender and blend well. 
• Pour this into a bottle and freeze for 2 hours.
• When frozen, grind this frozen stuff with a spoon and blend again in the blender for a creamy sorbet.
•  Very light and fruity Jamun sorbet is prepared to chill on a hot day. Garnish the Jamun Sorbet with some mint leaves for freshness.

Notes

1. The Jamun purée is drained to segregate the skin (I did not sap as I blended the mix finely).
2.  I put in a little sugar. You can adjust the quantity of sugar to taste.