Ingredients

• 1 cup - juice of jamoon
• 2 cups- sugar
• 3/4 tsp - citric acid
• 1/4 tsp - sodium benzoate.

How to Make Jamoon Sherbet

• Put juice and sugar in a deep vessel.
• Heat and stir gently till sugar dissolves.
• Bring to a boil, simmer for 2-3 minutes.
• Take off fire and cool.
• Add sodium benzoate and mix well.
• Pour into sterilized sauce bottles, and seal.
• Refrigerate after a bottle is opened.
• When required:
• Add 2 tbsp juice in a 200 ml. glass.
• Put 4-5 ice cubes, and top with cold water.
• Stir and serve chilled.