From my childhood days, I remember my grandma, my mother, and masi being great jamun-lovers. They used to put jamuns on leaves from a tree, sprinkle homemade black salt (called masala namak), hold the leaf shut tight and shake the jamuns, and then give them to us. As a child I grew very fond of jamuns for their taste, colour, and texture. Recently I bought jamuns but after consuming some, I was left with a few. I wanted to try concoct a drink with the fruit and my experimentation led to an amazing jamun summer drink.
Take 1 glass of water and add a pinch of salt to it. Pour it in a bowl and soak the jamuns in it for 30 mins.
Take out the jamuns, remove the seeds, and add the jamun pulp to a blender. Blend, while adding the water in which they were soaked.
Add ½ tsp black salt (I prefer using masala salt made at home), ½ tsp jeera powder and squeeze half a lemon; blend again.
Pour the mixture into a glass and top up a few spoons of soda water as per your choice, Use some fresh coriander leaves for garnishing.
Refrigerate
Leave enough space in the glass for soda water to bubble up.
