Plum Granita
Recipe Type: Dessert
Serves: 6 small portions
When in season, plums are delicious just like the are. However, to get in the summer spirit, we challenge you to a simply sweet plum granita.
  • Plums/Alu bukhara - 5-6 largish, ripe, juicy ones
  • Water - 1 cup (200-250 ml)
  • Fresh Stevia leaves - 12-15 nos (or, to taste) Substitute with stevia powder or extract, but the fresh leaves taste best in my experience. (See here for more)
  • Black salt - 2 pinches, or to taste.
  • Himalayan salt - one pinch
  • Red chili powder - 2-3 pinches, or to taste. (optional)
  • Bhuna jeera (Roasted cumin seed) powder - 2-3 pinches (optional)
  • Fresh holy basil/Tulsi - 2-3 tender leaves (optional)
  • Fresh lemon juice - a squeeze or two (optional; - it will keep the colour brighter, but you might want to increase sweetness if you do).
  1. Wash, de-stone and roughly chop the plums. You can see how the smaller variety have a richer colour all the way to the pip.
  2. Add all the other ingredients and blend thoroughly. Adjust seasonings and sweetener to taste, which will be a bit milder after freezing.
  3. Strain at into a metal pan and place in the freezer to set at it's coldest setting.
  4. Once nearly set, take it out and thoroughly beat with a fork to break up the ice crystals into smaller bits.
  5. This process of freeze-till-almost-solid, then beat-with-a-fork, should ideally be repeated at least once or twice, to get the perfect flaky ice crystals.
  6. And that's it. Serve in shot glasses. Tongue tickling too. Garnish used is an edible, medicinal herb from my garden called Jalbrahmi.
Recipe by Honest Cooking at