Jamun Shots and Jamun Juice are refreshing Indian summer drinks made with fresh jamun, black salt, roasted cumin powder and ice cubes. The concentrated version is served as spicy and tangy jamun shots, while the diluted version makes a cooling jamun juice. The masala coated rim adds a spicy, salty and tangy taste that pairs really well with the natural sweetness of jamun.
About Jamun Shots & Juice
Jamun, also called java plum or Indian blackberry, is a seasonal fruit available during Indian summers and monsoon. It has a sweet, mildly tangy and slightly astringent taste.
This drink recipe can be made in two ways. You can make concentrated jamun shots or dilute the mixture slightly with water to make jamun juice.
The shots version tastes bold, tangy and slightly spicy because of the masala coated glass rims. The spicy rim mixture adds a lot of flavor to the drink.
The combination of black salt, chaat masala and red chilli powder in the rim coating balances the sweetness of the jamun really well. The flavor is similar to eating sliced guava sprinkled with chilli powder and black salt.
Roasted cumin powder and black salt add earthy and savory notes to the drink. These simple seasonings enhance the natural sweet-tart flavor of the jamun without overpowering it.
This recipe does not need much sugar if the jamuns are naturally sweet. You can always adjust the sweetness according to your taste. You can also add your preferred sweeteners.
The recipe gets done quickly once the jamun are deseeded. You only need to blend and strain the mixture.
I prefer not to strain the drink as the jamun pulp adds texture and flavor. If you prefer a smoother consistency, you can strain the mixture before serving.
Serve the drink immediately while cold for the best flavor and refreshing taste.
More Refreshing Indian Summer Drinks
How to Make Jamun Shots & Jamun Juice (Stepwise)
1. First rinse 200 grams jamun (about 2 to 2¼ cups) a few time very well in water. Drain all the water.
2. Using a small knife or paring knife, slice each jamun and remove the seeds.
If the jamun are soft and ripe, the seeds can also be removed easily by gently pressing the fruit with your fingers.
3. Add the deseeded and chopped jamun to a blender jar.
Add ½ teaspoon Roasted Cumin Powder, ¼ teaspoon black salt and 1 tablespoon sugar if needed.
If the jamun are less sweet or if you prefer a sweeter drink, add more sugar.
4. Add ½ cup cold water and 5 to 6 small to medium ice cubes.
Jamun shots have a slightly thick and slushy texture, which comes from blending the drink with ice cubes. You can also freeze the chopped jamun and use them instead of ice cubes.
Adjust the cold water as needed. Since jamun shots are meant to be thick, avoid diluting the mixture by adding too much water.
5. Blend until smooth. I usually do not strain the drink as the jamun pulp adds texture and flavor.
If you prefer a smoother drink, strain the mixture through a fine mesh strainer and press the pulp with a spoon to extract as much juice as possible.
6. For the masala rim mixture, add ¼ teaspoon black salt, ½ teaspoon roasted cumin powder, ½ teaspoon red chilli powder and ½ teaspoon Chaat Masala in a small plate. Mix well.
Squeeze the juice from 1 small to medium lemon or lime onto a small plate.
Alternatively, keep a lemon or lime wedge handy and rub it around the rims of the glasses instead of using the extracted juice.
7. Place the rims of the serving glasses in the lemon juice so they are lightly coated with it.
Next, dip the lemon juice coated glass rims into the prepared masala mixture so the spice blend sticks evenly around the edges.
I like to coat the rims with a thick layer of the masala mixture as it adds more flavor to every sip. The spicy, tangy and salty masala pairs really well with the sweet-tart taste of the jamun.
8. Once coated with the masala mixture, set the prepared glasses aside.
9. Pour the prepared drink into small glasses and serve as jamun shots.
To make jamun juice, instead of serving the prepared mixture as shots, add ½ cup to ¾ cup cold water, or as needed, depending on the consistency you prefer.
Add 1 teaspoon lemon juice and 1 tablespoon sugar or more if needed.
Blend for a few seconds to mix. Alternatively, transfer the mixture to a bowl or jug, add the water and stir well with a spoon.
Serving Suggestions & Storage
Serve jamun shots chilled in small shot glasses (about 60 to 75 ml each). This recipe yields about 5 to 7 shots, depending on the size of the glasses used.
Jamun juice can be served in 2 medium glasses with a few ice cubes for a refreshing summer beverage.
Enjoy either version on its own during hot weather or as a welcome drink for guests.
This drink tastes best when served fresh. If needed, refrigerate for a few hours and stir before serving.
Helpful Tips
- Use ripe jamun: Sweet, ripe and juicy jamun give the best flavor and natural sweetness. They also blend more easily and usually require little to no added sugar. Avoid using underripe jamun as they can make the drink overly tart and astringent.
- Do not skip the rim coating: The masala coated rim adds spicy, salty and tangy flavors that balance the sweetness of the jamun very well. It makes a noticeable difference to the overall taste and gives a flavor similar to eating guava sprinkled with chilli powder and black salt.
- Adjust water as needed: Add less water for concentrated jamun shots and more water for jamun juice. The quantity of water can also vary depending on how juicy the jamun are and the consistency you prefer.
- Strain for smooth texture: Straining removes the fibrous pulp and gives a smoother drink. If you enjoy a thicker and more rustic texture, you can skip straining and serve the drink slightly pulpy.
- Adding lemon juice: Add lemon juice only if needed. Some jamun varieties are naturally tangy and may not require additional acidity. Adding too much lemon juice can overpower the delicate jamun flavor.
- Serve cold: Chilled water and ice cubes make the drink more refreshing and improve its taste. For the best flavor, serve immediately after blending while the drink is still cold.
Rinse the jamun very well a few times.
Using a small knife or a paring knife, slice or chop the jamuns and remove the seeds.
Add the chopped jamun to a blender jar along with cold water, ice cubes, roasted cumin powder, black salt and sugar if using.
Blend until smooth and strain the mixture if you prefer a smoother drink.
Mix black salt, red chilli powder and chaat masala in a plate for the rim mixture.
Rub lemon juice on the rims of the glasses and dip them in the prepared spice mixture.
Pour the concentrated drink into small glasses and serve as jamun shots.
To make jamun juice, dilute the prepared mixture with more cold water, sugar and add lemon juice if needed.
Serve either jamun shots or jamun juice chilled.
- Use sweet ripe jamun for the best taste.
- Adjust sugar depending on the sweetness of the fruit.
- Add less water for shots and more water for juice.
- The masala rim coating adds a lot of flavor to the drink.
- You can strain the drink for a smoother texture.
- Serve immediately for the best taste.
