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Purple Lemonade/Jamun Shikanji

Purple Lemonade made with Jamun is super easy to make if they can be deseeded easily. Along with the recipe, sharing an easy method to deseed Jamun.

Course Drinks
Cuisine Indian
Prep Time 5 minutes
Total Time 5 minutes
Servings 45
Author Samira

Ingredients

  • 150 g Jamun
  • 250 ml Water
  • 1/8 tsp Rock Salt
  • 1 tsp Lemon Juice
  • Few drops Stevia
  • 1/4 tsp Chat Masala (Optional)

Instructions

  1. Wash and pat dry Jamun.

  2. Deseed Jamun. For this, take Jamun in a container with a lid. Close the lid and shake it for 2 to 3 minutes. Jamun pulp will be separated from its seeds.

  3. Add water. Remove the seeds. By adding water, it will be easy to remove the seeds.

  4. Put the pulp with water in the blender and blend it for 20 to 30 seconds.

  5. Jamun Shikanji or Purple lemonade is ready. Add more water, if too thick. No need to strain it.

  6. Add rock salt, lemon juice, stevia, chat masala and ice cubes.

  7. Serve Purple Lemonade or Jamun Shikanji with love, snacks optional.

Recipe Notes

  1. Take a deep container, so that when you shake the container, Jamun get enough pressure to get separated from the seeds.
  2. Shake the jar vertically and not horizontally.
  3. You can use sweetener of your choice, be it sugar or any other.
  4. Add very little salt,
  5. Add salt at the time of serving only.
  6. Avoid plastic container for shaking as it may get stained. Glass container is the best to use.
  7. You can also use a steel glass for shaking. Cover it with a plate or bowl and you are set to shake Jamun in it.