Jamun Sherbet

Wash the 500g Jamun fruit thoroughly under running water. Carefully remove the seeds and collect the purple pulp in a clean bowl.

In a saucepan, combine 250g Water and 150g Granulated sugar. Heat over medium flame, stirring continuously until the Granulated sugar dissolves completely. Bring the mixture to a gentle boil, then remove from heat and allow the sugar syrup to cool down completely.

Transfer the Jamun fruit pulp into a blender. Add the cooled sugar syrup, 5g Black salt, 3g Roasted cumin powder, 30g Fresh lemon juice, and the remaining 500g Water to the blender.