Indian Jamun or Black Plum Mocktail Recipe

Saturday, 21 July 2012 19:09

Anu

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Indian Jamun or Black Plum Mocktail Recipe:

Indian Black plum and some Grenadine Syrup to make a Passionate Purple Drink

The sweet, sour and acerbic flavours of the beautiful purple fruit Jamun or black plum or Java plum is something that makes it irresistible. Irresistible also because it brings back beautiful memories from childhood. How we would pickup the Jamuns strewn on the sidewalks after falling off the branches that outgrew the periphery of our neighbor’s garden. Once we had gathered a handful of the fruit, we'd first wash them at our garden tap then pull out a small pack of spicy salt hidden in our pockets, sprinkle it over the fruit and enjoy our fruit hiding away in some corner of our home. Yeah, hiding for fear of the rants of one our granny as she feared we would catch cold after eating them and, second the old scrooge neighbour who preferred having his fruit go bad than letting little innocent (;p) children devour over them.

Indian Jamun or Black Plum Mocktail

Back at ground zero, I was taken aback when the fruit vendor quoted a price of Rs.200 a packet, which I am sure was not be more than ½ a kg. Well, it took me quite a while for the fact to sink in that we to payed such a ridiculous amount for something that came absolutely free only a while ago.

Well anyway i soon forgot about my pockets being ripped off , for I was instantly in love with ‘passionate purple’ colored fruit in my hand . After opening the packet i was completely over the shock, they were a good quality Jamuns, nice fleshy, juicy and just a thin stone at the end. More than half were eaten away in no time with a sprinkle of back salt but a batch went into becoming a refreshing summer drink, a beautiful mocktail that I could put into my restaurant menu as “Passionate Purple Punch”; only if I had one, ha ha.

Ingredients (Serves 2):

250 gms of Jamun or Black Plum, or two heaped cups
2 tablespoon castor sugar
1 and ½ tablespoon Grenadine Syrup
3 tablespoon lemon juice
½ teaspoon black salt or a little more to suit your taste
2 cups water
2 springs of mint for dressing
Some white salt to line the brim of your mocktail glass

Preparation:

Boil Jamuns, sugar and water together in a saucepan till the pulp is absolutely softened.
Allow cooling down to room temperature and then keep in the refrigerator and let it macerate for 1-2 hours.
Now de-seed, the best way is to push through a broad strainer and push down using a spoon or spatula till all the pulp along with the juice falls down and only seeds with some fruit skin are left on the strainer.
Use a blender to fine blend the pulp and juice together. Now strain using a fine strainer and refrigerate.
Now add the remaining ingredients and mix well. Chill for at least 1-2 hours before serving.
To serve, line a cocktail glass with salt by first wiping the brim with a wet cloth and then placing inverted over salt spread in a plate.
Add some ice cubes in the bottom and pour the mocktail over it, top up with a spring of mint and serve chilled.

Dos and Don’ts:

Its too simple and I can’t think of any great tip here. Just mix ingredients in the right balance to make a perfect glass of that drink.

Ps:- This Jamun Syrup mixed with some Vodka or Gin or Cognac should give a good Cocktail I think.