Jamun Kala Khatta (Java Plum Cooler)

Anyone else love the color purple? Though I'm not crazy about the astringent aftertaste of jamun (Java plums), it's gorgeous color gets me every time and somehow I find myself coming home with a bag of fruit I don't really fancy eating. So with my last purchase I made a sweet (albeit refined sugar-free), tangy and spicy jamun kala khatta drink. Such a refreshing and delicious way to enjoy this summer fruit. It got two thumbs up from both the boys, so I might just have to buy some more jamun before they disappear from the market. 

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Recipe

I boiled the jamun for a few minutes (just until the skins burst), cooled, blended and strained the pulp.

I mixed in some honey, roasted ground cumin, black salt and finished off with a squeeze of lime and a sprig of mint.