We are blessed with so many seasonal fruits and veggies. Every fruit has it’s own nutrients and benefits. Jamun is a childhood favorite and a very seasonal fruit available for less than 2 months. the best memories have been of plucking the fruit and relishing it with black salt. Though I love to preserve the fruit by making chutneys and jams, I also love to make fresh juices and granitas.
Here is my favorite Kala Khatta from Jamun fruits. Also, though I love Watermelon Granita a lot, Jamun Granita is equally refreshing if not more. Love the icy-chill of the Granita along with the sweet-tanginess of it. Here is a 5-ingredient recipe for it.
PREPARATION TIME: 15 minutes
DIFFICULTY SCALE: Low
- Jamun/Java Plum – ½ bowl
- Sugar – 5 tablespoons, to taste
- Lemon Juice – 2 tablespoons
- Black Salt – ½ tablespoon
- Mint Leaves – a few
- Wash the jamuns and let them dry in a strainer.
- Take the jamuns and separate the jamun pulp and remove the stone.
- Place the jamun pulp in a grinder along with a few tablespoons of sugar.
- Grind it into a smooth paste. Taste the sugar and see if it needs any adjusting. If the jamuns are really sweet, you may skip adding sugar altogether.
- Pass the ground pulp from a strainer and place the juice in a bowl. Add in some black salt and check the flavor.
- Add in the liquid into a non-stick tray and place it in a refrigerator for 4-5 hours.
- After about 2 hours, scrape the frozen liquid with a fork and leave it for another 2-3 hours.
- Take out the tray once it’s completely frozen and take the granite in a bowl.
- Place mint leaves and serve quickly.
Hope you do try and enjoy the refreshing granita in summers!