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Category: Desserts
Serving: 750 g
Preparation: 30 minutes and 6-8 hours in the freezer

Jamun or Indian wild plums are a true summer delight. It has many medicinal properties and is best eaten with a sprinkle of salt. Guava is yet another fruit that grows pretty much year round in the tropics. In this recipe I have used coconut sugar as a sweetener and added rock salt to bring in the balance.Healthy treat for the scorching summers...


jamun- 200g
guava- 100g
rock salt- to taste
water- 300ml
coconut palm sugar- 200g


1. Heat water and add the cocnut palm sugar block and simmer for 10 minutes to make a syrup.
2. When the syrup is warm 75-80 C, add the chopped guava and allow it to release the pectin (natural fruit gelatin) (10-15 minutes)
3. Add the chopped jamun (Indian wild plums) and rock salt and cool the mixture.
4. Freeze for 6-8 hours. Scrape with a fork and serve topped with a sprinkle of crushed rock salt...

Serving Ideas

A hint of chilli and lime on the rim and a splash of gin will make it perfect for the summer

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