By Akshara
June 7, 2026
Jamun sorbet is a brilliant, dairy-free way to showcase the sharp, astringent, and sweet profile of the black plum during its fleeting summer season. By freezing pureed fruit pulp with a hint of citrus and black salt, you achieve an incredibly smooth, icy texture that completely cleanses the palate. This deep-purple frozen treat delivers a sophisticated balance of sweet and tangy notes, making it an elegant, low-calorie alternative to heavy ice creams.
2 cups fresh jamun, deseeded  3 tbsp powdered sugar or honey  1 tbsp fresh lime juice  1/4 tsp black salt  1/4 cup water
Combine the deseeded jamun pulp, powdered sugar, fresh lime juice, black salt, and water in a high-speed blender, processing until completely smooth.
Pour the vibrant purple puree through a fine-mesh sieve into a shallow, freezer-safe metal tin or glass dish to catch any remaining skin fragments.
Cover the dish tightly and freeze for 2 hours, then remove it and vigorously whisk or blend the semi-frozen mixture to break up large ice crystals.
Return the smooth slush to the freezer for another 3 to 4 hours until firmly set, letting it sit at room temperature for 5 minutes before scooping.