If you’ve been searching for sorbet recipes, easy fruit sorbet, or a no-churn summer dessert, this is the recipe your freezer needs. This Jamun Sorbet—made with just 3 ingredients, no ice cream maker, and bursting with the natural color of Indian Java plum (Nagapazham)—is a frozen dessert you’ll keep coming back to all season long.
Whether you’re looking for a vegan sorbet, a dairy-free summer dessert, or something that fits into your sugar-free or healthy lifestyle, this recipe ticks every box. It’s quick, rustic, naturally beautiful, and packed with the unique tang of jamun, a native fruit known for its cooling, diabetic-friendly properties.
In a world full of mango and strawberry sorbets, here’s an Indian fruit sorbet made for those who want to go deeper into native ingredients. This homemade sorbet is perfect for anyone asking:
- “How to make sorbet without an ice cream maker?”
- “Can I make sorbet at home with fresh fruit?”
- “What is a healthy sorbet recipe for summer?”
And guess what? You won’t need any exotic ingredients or fancy equipment.
So whether you call it Nagapazham Sorbet, Jamun Ice, or just fruit sorbet without dairy, let this be the recipe that brings healthy, rustic, and homegrown flavors back to your dessert bowl.
Bite of History – Jamun Before the Freezer
Back in the day, Jamun (Nagapazham) wasn’t scooped into bowls—it was tossed with salt, eaten fresh under the sun, and sold in paper cones by street vendors. Known for its cooling nature and gut-balancing benefits, it was summer’s simplest joy.
This sorbet brings that memory back—with no dairy, no machines, just the old-school idea of celebrating a native fruit the slow, soulful way.
I got hold of these fresh black jamun at Coconut Hill, but if you’re in the U.S. and trying to make this sherbet, check the freezer section at Indian or Asian stores — you might find frozen jamun tucked away there!
Jamun sorbet Ingredients & Their Role
| Ingredient | Role in Recipe |
|---|---|
| Jamun (deseeded) | The star ingredient – provides color, natural tartness, antioxidants, and authentic Indian flavor |
| Honey | Natural sweetener – balances jamun’s tartness while keeping it refined sugar-free |
| Black Salt | Enhances the fruit’s tangy notes and adds a nostalgic street-style flavor |
| Lemon Juice (few drops) | Brightens flavor if jamun is overly sweet; adjust based on fruit’s natural sourness |
You May Also Like these Recipes:
Jamun sorbet recipe, How to make Fruit sorbet
2
servings10
minutes5
hoursNo-churn jamun sorbet made with honey and black salt, inspired by classic kala khatta gola flavors — a rustic summer treat revived on Sandyathome.
Ingredients to Sorbet
1½ cups, 1½ Black Jamun (deseeded – also known as Indian Java plum or Nagapazham)
2 tablespoons, 2 Honey
(adjust to taste based on tartness of jamun)½ teaspoon, ½ Lemon juice
(only if the jamun is too sweet and lacks tang)
Directions to make Fruit Sorbet
- Prepare the Fruit and Blend the Mixture
Wash and deseed 1½ cups of jamun. Add the deseeded jamun, 2 tbsp honey, a pinch of black salt, and optional lemon juice to a blender. Blend until smooth. - Strain (Optional)
Strain the blended mixture using a fine sieve if you want a smoother texture. - Freeze the Sorbet
Pour the mixture into a flat, shallow container. Cover and freeze for 4–6 hours until firm. - Scoop and Serve
Let it rest at room temperature for 2–3 minutes. Scoop into bowls and enjoy. - Optional Garnish
Sprinkle a little chaat masala or extra black salt for that kala khatta touch.
Notes
- 1 cup= 250 ml
Print
Directions to make black jamun sorbet with step by step images
- Prepare the Fruit and Blend the Mixture
Wash and deseed 1½ cups of jamun. Add the deseeded jamun, 2 tbsp honey, a pinch of black salt, and optional lemon juice to a blender. Blend until smooth.
Strain (Optional)
Strain the blended mixture using a fine sieve if you want a smoother texture.
- Freeze, Scoop and Serve
Pour the blended mixture into a flat container, cover, and freeze for 4–6 hours until firm. Let it sit for 2–3 minutes at room temperature, then scoop into bowls and serve. For a kala khatta twist, sprinkle chaat masala or black salt on top.
Pro tips to make Black Jamun sorbet:
- Use ripe, dark purple jamun for deeper color and natural sweetness. Avoid overripe or bruised fruit.
- Taste and adjust honey depending on how tart the jamun is — some batches need more sweetness.
- Strain if you prefer smoothness — but keeping the pulp gives it a rustic texture and more fiber.
- Freeze in a shallow container to speed up setting and make scooping easier.
- Scoop and serve quickly – Jamun sorbet melts faster than dairy ice creams.
- Add a pinch of chaat masala while serving for a true street-style kala khatta zing.
- Want a stronger kala khatta flavor? Add a few drops of kokum extract or black currant concentrate while blending.
FAQ
Yes! This is a no-churn sorbet — you only need a blender and a freezer. No machines required.
Not exactly. Jamun Sorbet uses real jamun fruit, while Kala Khatta is a street-style flavor that mimics jamun using lemon, salt, and spices. This recipe gives you a real fruit sorbet with kala khatta-inspired flavor.
Yes, you can use frozen jamun or store-bought pulp. Just thaw it slightly before blending. Avoid using sweetened pulp to control sugar.
It keeps well in the freezer for up to 1 week. For best texture, scoop just before serving and avoid repeated thawing.
These enhance jamun’s tangy-sweet profile and give that classic kala khatta gola flavor that makes the sorbet extra refreshing and nostalgic.
Yes! You can use jaggery syrup, maple syrup, or coconut sugar syrup for a different twist. Just blend and adjust sweetness to taste.
Absolutely! It’s dairy-free, low-sugar, vegan, and full of antioxidants from jamun — perfect for cooling down in a clean, natural way.
Summer Treats
A traditional summer drink made with jamun, jaggery, cumin, and black salt. This sherbet cools the body, aids digestion, and revives a forgotten South Indian recipe.
This traditional summer cooler made with nungu (ice apple) and chilled sweet milk is a nostalgic and hydrating treat served in many South Indian homes.
Royal Falooda is a classic Indian summer dessert, beautifully layered with fruits, falooda sev, chilled milk, rose syrup, and topped with creamy ice cream.
Pyaar Mohabbat Sharbat is a popular North Indian summer drink combining rose milk and juicy watermelon cubes. Simple, pretty, and irresistibly refreshing — this trending cooler is a must-try!
Creamy, sweet, and chilled—this Mango Shrikhand (Amrakhand) is a no-cook dessert made with hung curd, mango puree, saffron, and cardamom. A perfect summer treat that’s rooted in tradition and ready in minutes!
Chilled and creamy cold coffee made café-style with a blend of coffee, cocoa, milk, and ice cream — a perfect summer sip for coffee lovers!
Kulfi Falooda is an eye-catching and delicious summer dessert that brings together creamy kulfi, silky falooda sev, and fragrant rose syrup in one chilled plate. Topped with crunchy nuts and optionally sabja seeds, this mess-free fusion treat is as fun to make as it is to eat!
This creamy mango kulfi recipe is the ultimate Indian summer dessert—made with sweet mangoes, milk, saffron, and lots of nuts! No condensed milk or cream needed, just a few simple ingredients and an overnight freeze.
Mango Falooda is a refreshing Mughlai-style summer dessert layered with mango purée, chilled milk, falooda sev, sabja seeds, and creamy ice cream. A chilled treat for mango lovers and an indulgent twist on tradition!
Cool down this summer with homemade fruit popsicles made using juicy watermelon, tangy kiwi, and sweet strawberries. A 3-ingredient no-sugar treat that kids and adults will love!
Related posts:
How to Make Jamun Sherbet, Traditional Nagapazham Summer Cooler
Gulkand Gulab Jamun Recipe – How to Make a Perfect Indian Dessert at Home
Tutti frutti Ice cream, How to make Homemade Ice cream
Kala jamun recipe, Kala jamun with khoya
Gulab jamun trifle, How to make Indian fusion dessert
How to make Nungu Paal, Ice Apple in Sweet Milk
Dry gulab jamun recipe, Dry jamun with khoya
Mango falooda recipe, How to make mango falooda
Cold coffee recipe, How to make Coffee milkshake
The Best Homemade Royal Falooda Recipe (Simple Summer Dessert)
