Kala Jamun Sorbet From the Kitchen of Sangita Biyani

To serve 6

Ingredients
400gms of fresh Jamun
1/2 cup sugar
Black salt to taste
1/2 tsp crushed red chilli flakes
Juice of half a lemon

1. Wash the Jamun well in tap water

2. With clean hands squash the fruit and remove the seeds.

3. Strain the Jamun pulp through a plastic mesh

4. Blend this pulp in a mixer and while removing the pulp – add half a katori of water so the leftover pulp comes out

5. In a small Kadhai put half a cup of sugar and cover it water till the water level is just above the sugar

6. Heat till sugar gets dissolved. To this add crushed pepper, black salt, lemon juice (just for flavouring). Let the sugar and take 4-5 boils

7. Let the sugar syrup cool and then add this to the Jamun pulp. Mix it well. YOU HAVE TO DECIDE AS TO HOW MUCH SUGAR SYRUP HAS TO BE ADDED – KEEP ON TASTING WHILE MIXING THE SYRUP WITH THE JAMUN PULP BECAUSE JAMUN PULP SWEETNESS VARIES. The remaining sugar syrup can be stored in a bottle in the fridge

8. Keep it in the freezer to cool. Pre cool the Icecream Machine, add the Jamun mixture.

9. It takes approximately 2hrs in the machine

10. Store it in an airtight container in the freezer

11. Use a sorbet or ice cream scooper to scoop the sorbet