Kala Khatta-Indian Black Jamun Sorbet

Having settled in the US for quite a few years now, the few things we can never replace living here is the festivals and the fruits of India.Mango being the number one fruit I miss, this Jamun ranks the second “the Indian Blackberry” also called as Kalakhatta or Neredu Pandu in Telugu,Naga Pazham in Tamil, Nhara Pazham in Malayalam, Nerale Hannu in kannada, jambul, jambolan, jamblang, are the other names for it.Rich in Antioxidants and a sweet, sour and astringent flavors together, the syrup is used to make Gola, an Indian version of Shaved Ice.

I found these jamuns in the freezer section of an Indian store and decided to make a sorbet out of it.This sorbet brought back some fond childhood memories of India.I remember sneaking into our neighbors backyard with my friends to pick these fruits during the rainy season.We then gathered on one of our terrace and enjoyed these in the rain with some salt sprinkled over them.Then there used to be a display of our purple tongue tinted by this fruit. Do you have any such memories to share with this fruit?

Preparation time 10 minutesĀ 
Serves About 3 cups
Serving Size 1/4 recipe
Calories Per Serving Approximately 225 per serving
Difficulty Easy

 

BlackJamunsorbet (1)


Ingredients:
2 12 oz packets of frozen or fresh Jamun(makes about 10 oz puree)
1 Cup simple syrup
pinch black salt
pinch black pepper powder
juice of 1 lemon

Procedure:
1.Squeeze the jamun with your hands and extract all the seeds.Puree and strain the pulp through a sieve, you should get about 10 oz puree.

 

2.Add the simple syrup, black salt, pepper powder and lemon juice to the mixture and mix well.The amount of sugar you need in a recipe can be understood by placing a raw egg in the mixture, if it floats showing 2 1/2 cms its the right consistency, if it floats more like below picture add more water or fruit puree.If it floats only a little you may need to add more sugar syrup.

3.Chill well and add it to the icecream machine whose bowl has been kept in the freezer overnight and make sorbet.Refreeze it to firm a little and scoop and serve.

 

Tips:
You can adjust the lemon juice to your taste.
If you do not have an ice cream maker, you can freeze the liquid, then scrape it into a shaved ice(this can be consumed as a gola/shaved ice), or for a sorbet pulse it in a cold food processor and refreeze it, repeat this process a couple of times so that the mixture obtains a smooth texture and is not Icy.

Serious sorbet making uses a special device called as a refractometer to measure the sugar density to get the right consistency, because we do not have the device I am using an alternate method of the egg.This is a trick taught to us by my favorite Chef in culinary school and has worked every time for all the sorbets I make.

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