| Prep: 15 mins | Cook: 2 hours (to freeze) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 0.4g | 0.1g | 45g |
| sugars | fibre | protein | salt |
| 39g | 0.9g | 1.2g | 0.1g |
There’s something about the Jambul Sorbet recipe that cheers me up and transports me into a different world. It’s a reminiscence of my stays in Japan: the simplicity, the purity, and the emphasis on seasons and freshness. But, it’s also a reminder of all those summer days I grew up loving in Seattle, where local, fresh fruits were never in short supply.
Even though I have deep roots in sushi and seafood, I’m also a huge fan of desserts, particularly those with a fruit base. I find that they round off a meal beautifully, leaving a refreshing and satisfying taste on your palate. Being a lover of diversity in food as much as in life, the Jambul Sorbet comes as a fantastic surprise.
Here’s the image of what this dessert would look like once you’ve prepared it according to the recipe:
A Dessert That Captivates The Senses
The star ingredient of this recipe, Jambul – or as it’s also known, Java plum – is not just incredibly flavorful but also packed with health benefits. It’s a low-calorie fruit that’s high in fiber, vitamin C, and antioxidants, which help protect the body against free radicals. Moreover, it’s known in many parts of the world for its medicinal properties, especially for those with diabetes.
The distinct vivid purple color of this sorbet, brought to life by the blend of Jambul puree in it, is nothing but visually appetizing. The taste, on the other hand, is a complex profile layering sweet, sour, and slightly bitter flavors, making the Jambul Sorbet a distinctive dessert.
An Exquisite Pairing
The deep flavor of this sorbet makes it an excellent companion to rich, creamy mains or as a palate cleanser between courses. If you’ve ever tried acai bowls or plum granitas, you’ll find a comforting familiarity here. Yet, there’s an adventurous note to this dessert that sets it apart.
If you want to go all out, you might consider pairing this sorbet with sake – Japanese rice wine – a combination perfect for a warm summer’s night. Trust me, there’s something magical about the way a sip of chilled sake enhances the flavor of the sorbet.
I’ve loved sharing my thoughts on the Jambul Sorbet recipe, and I hope it inspires you to try your hand at creating this unique dessert at home!
What You’ll Need
- 2 cups of jambul (Java plum) puree
- 1 cup of sugar
- 1 cup of water
- Juice of 1 lime
- 1 tablespoon of vodka (optional)
- 1/4 teaspoon of salt
- 6 fresh jambul fruits for garnish (optional)
Method
Step One
Begin by heating up the sugar and water in a saucepan over medium heat. Stir frequently until the sugar dissolves completely. This should create a syrup-like consistency.
Step Two
When the sugar has fully dissolved, remove the saucepan from heat and allow it to cool completely.
Step Three
While your sugar solution is cooling, take your jambul fruits and blend them in a blender or food processor until you get a smooth puree. Strain the puree through a fine-mesh strainer to remove any seeds or skin.
Step Four
Add the cooled sugar solution to the strained jambul puree. Stir in the lime juice, vodka (if using), and salt.
Step Five
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and put it in the freezer. Stir the mixture every 30 minutes until it is thoroughly frozen. This can take 3 to 4 hours.
Step Six
When the sorbet is ready, scoop it into serving bowls or glasses. You may garnish with fresh jambul fruits for extra flavor and attractiveness. Your refreshing jambul sorbet is ready to enjoy!
