Jamun Lemonade is one of the best Indian summer drinks. One sip, and you will love this fizzy jamun soda’s sweet, spicy, tangy flavour.
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About Java Plum
Java Plum is a tropical fruit plant known for its blueberry-like purple fruits with a tiny stone inside. So it is somewhere between a berry and stone fruit. Java Plum is known as Jamun in the Indian sub-continent. It is a seasonal fruit that appears in the monsoon or the rainy season.
I love Jamun for its piquant flavour, vibrant hue, and fibrous texture. They shine when paired with contrasting flavours such as spices and lemon. Or you can transform it into a sweet treat such as frozen jamun yogurt.
The combination of jamun, lemon, and spices jazzed up with soda is an absolute knockout summer drink. And the bonus is – it is a gluten-free, vegan, and dairy-free drink.
Ingredients You’ll Need
- Fresh Jamun (Java Plum) to make this fruity lemonade. You can follow the same recipe to make blueberry or raspberry lemonade also.
- Seasoning: Himalayan Pink Salt or Rock Salt, Granulated Sugar, Cumin Powder
- Mint Leaves and Lemon Juice
- Adding carbonated water or soda to this jamun lemonade is optional. You can use regular water also.
How To Deseed Java Plum
Method 1:
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
- After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
Method 2:
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Cut and collect the pulp in a bowl using a sharp fruit knife. Discard the seeds.
Watch Jamun Lemonade Video
Love Indian drinks with a twist? Try the unique Kiwi Ka Panna, Instagram’s Popular Sugarcane Juice, or the Indian buttermilk in 3 flavours.
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Jamun Lemonade Recipe
- Blender
Ingredients
- 100 gram Jamun (Java Plum)
- 1 ½ tablespoon granulated white sugar
- 1 ¼ teaspoon cumin powder (jeera powder)
- 1 teaspoon Himalayan pink salt or rock salt
- 1 tablespoon fresh mint leaves
- ¼ Cup water
- 1 tablespoon lemon juice
- 1 litre carbonated water or club soda
Instructions
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
- After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
- Blend Jamun pulp with sugar, salt, cumin, mint, and ¼ Cup of water to make a smooth concentrate. Do not blend for too long otherwise, it will start tasting bitter.
- Now, to make Jamun lemonade, add ¼ Cup of fruit concentrate in each glass, ½ tablespoon of lemon juice, and fill it with carbonated water/club soda/plain water. Stir to combine. Add ice cubes or crushed ice.
- Garnish Jamun Lemonade with mint leaves. Serve it chilled.
Recipe Notes:
- You can follow the same recipe to make blueberry or raspberry lemonade also.
- Adding carbonated water or club soda to this jamun lemonade is optional. You can use regular water also.
- Do not blend the ingredients for too long otherwise, mint and Jamun will start tasting bitter.
thrashboy says
Hina Gujral, thank you for your blog post.Really thank you! Awesome.