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Preparation Time : 20
Cook Time : 10
Total Time : 30
Kala Khatta Syrup (Note: if you dont have syrup use fresh jamuns ( indian black berry) Remove the seeds from all the Jamuns and grind the fruit to make a paste. Sieve the mixture and use that instead of syrup) 1/2 cups
Ice Cubes (As Required (I Used 1 Cup)) 1 cups
Thick Sugar SyrupAs Required (If The Kala Khatta Syrup Is Sweet, No Need To Add Sugar Syrup)) 3 tbsp
Black Salt(To Taste) 1/2 tbsp
Black Pepper Some To Taste 2 tsp
Juice Of Lemon 1 tbsp
Fresh Mint 1 sprig
Place ice cubes in a blender jar.
Add sugar syrup, kala khatta syrup, black salt and whole pepper.
Blend well till the ice cubes are crushed and the mixture becomes slushy.
Transfer the mixture into a bowl and freeze for 5-8 hrs. Churn the mixture every 1 hr for 2-3 hrs.
Scoop out the sorbet and place into individual glasses.
Drizzle some kala khatta syrup on top.
Add lemon juice on top, garnish with mint spring and serve chilled.
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