Sorbets are frozen dessert made out of fruit purée , sweetened and flavoured with honey, sugar or other syrups ,it’s fat-free , dairy-free unlike the American Sherbets and ice creams. Ice creams are churned and whipped whereas a Sorbet is simply a dense frozen fruit puree .This was a creation purely inspired and adapted from Food blogger Reethika Singh’s blog who goes by the name @cupcakeree on Instagram.I instantly fell in love with this beauty the moment she posted it & I knew for sure that I had to make it ASAP…
Jamun is a tropical fruit native to Indian Subcontinent also known by names such as Java Plum, Jambolan, & Malabar Plum. It has got an excellent nutrients profile, packed with good amounts of fibre, essential oils, calcium,magnesium, sodium, potassium and Vitamin B6. It aids in digestion, is a natural blood purifier,best for Diabetes as it has a low Glycemic Index which does not spike up the blood-sugar levels and are also rich in anti-oxidants.
Well, Jamuns are pretty much ‘In’ season and this recipe came in handy, just look at the pigments! Simply love it. I am just falling short of words to describe its beauty, so quickly note down the recipe of this delicious frozen treat.
Preparation Time: 30minutes
Cooking Time/ Freezing Time :3-4 hours
•Java Plums Or Jamuns – 1/2 kg
•Jaggery Syrup- 2/3 Cup (equal parts of Jaggery+ warm water)
•Black Salt -1/4 tsp
•Lime Juice -1 tsp
•Scrape out all the pulp out of the jamuns, it will yield around 300 to 350 gms of pulp.
•Now in a high-speed blender , add in the pulp, jaggery syrup, lime juice and black salt and blend it to a very smooth Purée.
•Now add in the pulp into a freezable container and let it freeze or firm up for about 3 to 4 hours to be able to scoop.
•Enjoy this lovely refined sugar-free frozen dessert.