An Indian Spiced Plum Granita that uses ripe, juicy plums and a unique blend of spices to create a refreshing, lightly sweetened frozen dessert.

Scale

5-6 large ripe plums

1 cup (240 ml) water

12–15 fresh stevia leaves (or substitute with 1/2 teaspoon stevia powder or extract)

2 pinches black salt (Kala Namak)

1 pinch Himalayan salt

2–3 pinches red chili powder (optional)

2–3 pinches roasted cumin seed powder (Bhuna Jeera, optional)

2-3 tender leaves fresh holy basil (Tulsi, optional)

Mint leaves (for garnish)

A squeeze or two of fresh lemon juice (optional)

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1. Prepare the Plums:

Wash the plums thoroughly, then de-stone and roughly chop them. The smaller variety of plums often has a richer color extending to the pip, adding to the visual appeal.

2. Blend Ingredients:

Add the chopped plums to a blender along with water, fresh stevia leaves, black salt, Himalayan salt, red chili powder, roasted cumin powder, holy basil, and lemon juice if using. Blend thoroughly until smooth.

3. Adjust Seasonings:

Taste the mixture and adjust the seasonings and sweetener as needed. Keep in mind that the flavors will become slightly milder after freezing.

4. Freeze the Mixture:

Strain the blended mixture into a metal pan for even freezing. Place the pan in the freezer at its coldest setting. Let it freeze until almost solid.

5. Break Up the Ice Crystals:

Once the mixture is nearly set, remove it from the freezer and beat it thoroughly with a fork to break up the ice crystals into smaller bits. This process is crucial for achieving the perfect flaky granita texture.

6. Repeat the Process:

Repeat the process of freezing until almost solid and beating with a fork at least once or twice to ensure the granita has a consistent, flaky texture.

7. Serve:

Serve the granita in your vessel of choice. Garnish with fresh mint leaves or another fresh-tasting herb for an extra burst of flavor.

Black Salt (Kala Namak): This is a volcanic rock salt with a distinct sulfurous flavor that adds depth to the dish. If you don’t have access to black salt, you can use regular sea salt, though the flavor will be less complex.
Himalayan Salt: Known for its pink hue and mineral content, Himalayan salt is used for its subtle flavor. Regular table salt can be used if Himalayan salt is not available.
Stevia Leaves: Fresh stevia leaves offer a natural sweetness without calories. If fresh leaves are unavailable, stevia powder or extract works as a substitute, though the flavor might be slightly different.
Red Chili Powder: This adds a bit of heat to the granita. If you prefer a milder flavor, you can omit it or replace it with a milder chili powder.
Roasted Cumin Seed Powder (Bhuna Jeera): This spice adds a smoky, earthy flavor. If you don’t have roasted cumin powder, you can use regular ground cumin, though it will lack the smoky note.
Holy Basil (Tulsi): This herb is used in Ayurvedic medicine and has a slightly spicy, peppery flavor. If unavailable, you can omit it or substitute with regular basil for a different flavor profile.