Remove the pits from the jamun berries and separate the flesh. You can either cut them open or gently squeeze them out—choose whichever method is most comfortable.
2
Collect the jamun pulp and place it in a ziplock bag or bowl. Freeze for 5-6 hours until completely frozen solid.
3
Transfer the frozen jamun into a blender jar. Add simple syrup for sweetness.
4
Add lemon juice for citrus acidity and black salt for seasoning. Include a small amount of water to aid blending.
5
Blend all ingredients until smooth and you achieve a slushy consistency.
6
Rim the shot glass with lemon juice and salt. Pour the jamun shot into the glass and serve.
PrimedTableBETA
