Description
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.
Ingredients
- 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).
Instructions
- 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.
- Add all the other ingredients and blend thoroughly. Adjust seasonings and sweetener to taste, which will be a bit milder after freezing.
- Strain at into a metal pan and place in the freezer to set at it’s coldest setting.
- Once nearly set, take it out and thoroughly beat with a fork to break up the ice crystals into smaller bits.
- 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.
- And that’s it. Serve in shot glasses. Tongue tickling too. Garnish used is an edible, medicinal herb from my garden called Jalbrahmi.
- Category: Dessert