Jamun Sorbet: A Refreshing Delight | Water Based Gelato

By Apurvi Bansal

Jamun sorbet, a water-based frozen dessert, captures the essence of the tropical jamun (black plum) in a refreshing and vibrant form. Known for its striking purple hue and unique flavour profile, jamun sorbet is a delightful treat that combines the fruit's natural tartness with a touch of sweetness, resulting in a dessert that is both invigorating and satisfying.

The Allure of Jamun

Jamun, also known as Java plum or black plum, is a fruit native to the Indian subcontinent. It is celebrated not only for its distinctive taste but also for its numerous health benefits. Rich in antioxidants, vitamins, and minerals, jamun has been used in traditional medicine for its potential to aid digestion, improve skin health, and regulate blood sugar levels.

The flavour of jamun is a harmonious blend of sweet and tart, with a slightly astringent aftertaste. This complexity makes it an excellent candidate for sorbet, where its full flavour can be showcased without the interference of dairy or other heavy ingredients.

The Making of Jamun Sorbet

Creating jamun sorbet is a straightforward process that requires minimal ingredients but yields maximum flavour. Here’s a detailed look at how this delightful dessert is crafted:

Ingredients:

- Jamun (black plum), deseeded and pureed: The star ingredient, providing the primary flavour and vibrant colour.

- Water: Acts as the base for the sorbet, ensuring a light and refreshing texture.

- Sugar (adjust to taste): Adds sweetness to balance the tartness of the jamun.

- Lemon juice (about 1 teaspoon): Enhances the tartness and adds a zesty brightness.

- Pinch of salt: Elevates the overall flavour by balancing the sweetness and acidity.

 Taste and Texture

The jamun sorbet offers a delightful sensory experience:

Taste:

- Fruity and Tart: The primary flavour is a bold, fruity tartness characteristic of fresh jamun. The added sugar balances this tartness, creating a harmonious sweet-tart profile.

- Bright and Refreshing: The lemon juice adds a zesty brightness, enhancing the overall refreshing quality of the sorbet.

- Natural and Pure: Without any dairy or artificial additives, the taste remains pure and true to the fruit, allowing the jamun’s natural flavours to shine through.

Texture:

- Smooth and Slushy: The frequent stirring during the freezing process ensures a smooth, slushy texture that is both satisfying and easy to scoop.

- Light and Airy: Unlike cream-based desserts, jamun sorbet is light and airy, making it an ideal treat for hot weather.

- Slightly Icy: While it may have a slight iciness due to the lack of stabilisers, this only adds to its refreshing nature.

Why Choose Jamun Sorbet?

Jamun sorbet is not just a delicious dessert; it’s also a healthier alternative to traditional creamy frozen treats. Here are a few reasons why you should consider adding it to your dessert repertoire:

1. Dairy-Free: Ideal for those who are lactose intolerant or follow a vegan diet.

2. Low in Calories: A lighter option compared to cream-based gelato, perfect for those watching their calorie intake.

3. Rich in Antioxidants: Jamun is packed with antioxidants, making this dessert not only tasty but also nutritious.

4. Versatile: Enjoy it as a dessert, a palate cleanser between courses, or a refreshing snack on a hot day.

Reasons for Chilling the Mixture:

1. Improved Texture: Chilling the mixture allows the flavours to meld and gives the sugar time to fully dissolve. This results in a smoother and more consistent texture in the final product.

   

2. Faster Freezing: Starting with a cold mixture helps the freezing process go faster and more efficiently. This minimises the formation of large ice crystals, which can make the sorbet icy instead of smooth.

3. Food Safety: Rapidly cooling the mixture to refrigerator temperature before freezing helps ensure that it stays within safe temperature ranges, reducing the risk of bacterial growth.

What Happens if You Skip This Step:

- Larger Ice Crystals: If you place a room-temperature mixture directly into the freezer, it will take longer to freeze, which can lead to the formation of larger ice crystals and a grainy texture.

- Less Flavour Integration: The flavours may not meld as well, resulting in a less harmonious taste.

- Potential Safety Issues: Rapidly cooling the mixture in the refrigerator helps to bring it down to a safe temperature more quickly.

Conclusion

Jamun sorbet is a celebration of pure, natural flavours, capturing the essence of the jamun fruit in a light and refreshing form. Its simplicity, combined with its vibrant taste and smooth texture, makes it a standout choice for any occasion. Whether you’re a fan of traditional desserts or looking for something new and exciting, jamun sorbet is sure to delight your taste buds and leave you craving more. So, the next time you’re in the mood for a refreshing treat, give jamun sorbet a try – your palate will thank you!

Ingredients 

100gm Jamun (Black plum), De-seeded

200ml Water

56gm sugar

1/2tsp Lemon juice

1/8tsp Black Salt

Method:

• Begin with preparing sugar syrup,
• In a sauce pan add water and sugar, you can adjust the sweetness to taste,
• Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.
• Remove from heat and let it cool to room temperature.

• While thats cooling let us de seed our jamun (black plum),
• Carefully slice the pulp from around the seed, we want 100gm of deseeded jamun.
• Grind to make a puree.

• Strain the pureed jamun to remove any residual skins or chunk.
• Pour the cooled sugar syrup in the pureed jamun and mix it well, add it in 3-4 parts to mix evenly.
• Add Lemon juice, a good pinch of black salt mix everything properly, taste it and adjust if required.
• Cover the mixture and refrigerate for at 2-3 hours to chill it thoroughly.

• Pour the chilled mixture to a freezer safe dish,
• Place it in the freezer for an hour after that remove it from the freezer, it should have set a little, 
• Stir the mixture vigorously with a fork or a whisk to remove any ice crystals,
• Else use a hand held blender and on low speed mix the mixture to remove any ice crystal.
• Repeat this step for 2-3 more time until the sorbet reaches a smooth and slushy consistency.

• Once it has smooth consistency transfer it to a freezer safe dish and freeze for additional hour until firm.

• Scoop the sorbet into bowls and enjoy!!