Jamoon Sherbet

Recipe by
Total Time:
15-30 minutes
Serves:500 gm
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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.