Looking for a natural summer drink, a cooling Indian juice, or a fruit-based sherbet to beat the heat? This Jamun Sherbet, made with fresh naaval pazham (black plum / java plum), is the ultimate Indian summer cooler you’ve been missing.
Tart, slightly sweet, and beautifully purple, this sherbet is one of the most underrated yet powerful desi detox drinks and homemade refreshing beverages perfect for kids and adults alike.
Before cool drinks and store-bought juices, this sherbet — made with jaggery, roasted cumin, and black salt — was a staple after temple fasts, during Aadi/Aashada rituals, and even as a natural remedy for stomach issues. The use of karupatti (palm jaggery) and ural ulakkai (stone grinding) made it medicinal and soulful.
Whether you’re craving something healthy after school, a summer special Indian juice for Ramadan or Bakrid, or a unique traditional fruit drink recipe, this one will have you sipping in satisfaction.
Bite of History: When the Naaval/ Jamun Was Sacred, Not Trendy
Back in the day, naaval pazham/ Neredu Pandu wasn’t a fruit people rushed to the markets for. It grew wild, generously — children climbed trees, hands and mouths stained purple, and elders chewed it with a pinch of salt for its cooling and blood-purifying properties.
From Unani medicine to Siddha practices, it was treasured not as a dessert but a healer — a digestive, a sugar stabilizer, and a summer protector. No fancy sherbet bottles. Just hand-squeezed juice with black salt and cumin — poured into metal tumblers, served under neem trees.
And yet, this recipe had never been documented — until now.
This Jamun Sherbet recipe was first brought to Google by Sandhya Riyaz on Sandyathome, as part of her revival journey — turning seasonal, sacred, and forgotten Indian fruits into cooling legacy drinks.
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!
Jump to RecipeJamun Fruit Benefits
- Rich in antioxidants for body protection
- Helps control blood sugar
- Aids digestion
- Cools the body in summer
- Keeps teeth and gums healthy
- Boosts blood and hemoglobin
Jamun Sherbet Ingredients & Their Role
| Ingredient | Role |
|---|---|
| Jamun / Nagapazham (de-seeded) | Main fruit; tart, sweet & cooling |
| Palm Jaggery powder/ Naatu sakkarai (country sugar) | Natural sweetener; enhances flavor |
| Roasted cumin powder | Adds warmth and digestion support |
| Black salt | Balances taste and supports gut health |
| Cold water | Base of the sherbet |
| Ice cubes – as needed | Chill factor |
| Mint leaves – few | Garnish; refreshing |
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How to Make Jamun Sherbet, Traditional Nagapazham Summer Cooler
2
servings15
minutesA refreshing summer drink made from ripe jamun, jaggery, cumin, and black salt. This traditional sherbet helps cool the body and aids digestion naturally.
Ingredients to make Nagapazham Sarbath
1 cup, 1 Ripe jamun / nagapazham/ Neredu Pandu
(de-seeded, heaped)3 to 4 tablespoon, 3 to 4 Karupatti / Naatu sakkarai (palm jaggery or country sugar) (adjust based on tartness)
1/2 teaspoon, 1/2 Roasted cumin powder
1/4 teaspoon, 1/4 Black salt or Himalayan pink salt
1.5 to 2 cups, 1.5 to 2 Cold water (adjust for consistency)
Ice cubes – as needed
Directions to make Jamun sherbet
- Prep the fruit:
Wash jamun well. Remove seeds and add pulp to the blender. - Add flavoring:
Add palm jaggery (or naatu sakkarai), roasted cumin powder, and black salt. - Blend:
Add 1/2 cup water and blend until smooth. - Strain:
Strain through a fine mesh or cotton cloth to remove skin and fiber. - Dilute and Taste:
Add remaining cold water. Taste and adjust jaggery and salt. - Serve:
Pour into tumblers with ice. Garnish with mint.
Notes
- 1 cup = 250 ml
Print
Directions to make Jamun juice with step by step images
- Blend, Strain and Sip:
Wash the jamun (nagapazham / neredu pandu) well. Remove the seeds and lightly crush the fruit using your hands, a fork, or a quick pulse in the blender to release the juice.
Add de-seeded jamun, jaggery, roasted cumin powder, black salt, and a little water to a blender. Blend until smooth.
Strain the mixture through a fine mesh or cloth to remove skin and fibers. Add more cold water to adjust consistency, stir well, and serve chilled with ice cubes and mint leaves.
Pro tips to make Indian blackberry Juice
- For a street-style version, add a pinch of chat masala.
- Strain or skip straining based on your texture preference.
- You can make a jamun concentrate (without water) and store for 1 – 2 days.
Faq to make Jamun sherbet
Yes, it is traditionally used in South Indian households for post-meal cooling and digestion.
Yes, you can enjoy it pulpy by skipping the straining step — it’s a matter of preference.
Both! Known as Nagapazham Sarbath in Tamil and Neredu Pandu Sharbat in Telugu, it’s loved across Southern India.
Summer Treats
This Jamun Sorbet is a refreshing, dairy-free dessert made with just 3 ingredients. Packed with the nostalgic taste of kala khatta, this rustic scoop brings back Indian summer in the most soulful way.
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!
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