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Jambhul Sarbat in Marathi Time: 15 minutes 4 servings Ingredients: 20 to 25 large fully ripe jambhuls Sugar 1 to 2 teaspoons lemon juice…
Time: 15 minutes
4 servings
Material:
20 to 25 large fully ripe jambhools
Sugar
1 to 2 teaspoons lemon juice
salt to taste
Method:
1) Wash the jambhul and place in a medium saucepan. Add some water (about 1/4 cup). Crush the jambhool in water and remove the seeds.
2) Cook Jambhul on medium flame for 3-4 minutes. This will help in brightening the complexion. Turn off the flame and let it cool. Grind and make a fine paste. Strain through a fine mesh strainer.
3) Use double the amount of sugar as compared to jambhool juice. Take sugar in a medium pan. Add a little water to moisten the sugar. (If you add a little extra water, that’s okay. The only thing is that it will take a little more time to form a soft ball consistency syrup). Boil and make soft ball like syrup.
4) Add lemon juice. And let the syrup cool down a bit. Add jamun juice and mix.
Add sufficient amount of cold water and some salt. to serve.
tip:
1) You can make this sherbet in large quantities. Refrigerate.
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