Want a refreshing drink this summer? Try this tangy jamun or black plum shot this summer. It restores your energy levels and regulates body heat. Tap to read Sanjeev Kapoor’s recipe.
Ingredients
One cup of jamun, half a cup of sugar, half a cup of rock salt, one tablespoon of cumin powder, two tablespoons of lemon juice, water and a few mint leaves.
Wash jamuns
Thoroughly wash all the jamun and remove their seeds. Cut the jamun into small pieces for easy blending.
Blend jamun
Add jamun, sugar, salt, rock salt and cumin powder to a mixer. Blend it for a few minutes until smooth.
Strain the juice
Use a mesh or sieve to remove the extra pulp and seeds. Add lemon juice and water, and stir it well.
Serve chilled
Now, add ice cubes and mint leaves to a glass. Pour the jamun sharbat over it with a pinch of black salt and serve it chilled.
Information credits
This information is taken from the chef Sanjeev Kapoor's official YouTube channel, Sanjeev Kapoor Khazana.