Plum Panna
Plum Panna is a sweet and tangy Indian drink. It's got a lovely purple color and it's super refreshing on a warm afternoon.
Ingredients
- 500 grams ripe plums
- 750 ml water
- 8 tablespoons sugar
- 0.5 teaspoon black salt
- 0.25 teaspoon roasted cumin powder
- 0.25 teaspoon cardinal powder
- 2 tablespoons fresh mint leaves, chopped
- 1 cup ice cubes, for serving
Instructions
- Wash 500 grams ripe plums thoroughly under running water. Cut them in half and remove the pits.
- In a medium saucepan, combine the pitted plums with 500 ml water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the plums are very soft.
- Remove the saucepan from the heat and let the plums cool down slightly. Once cool enough to handle, use a spoon or a small knife to scoop out the pulp from the plum skins. Discard the skins.
- Transfer the plum pulp, along with the cooking water, to a blender. Add sugar, 0.5 teaspoon black salt, 0.25 teaspoon roasted cumin powder, and 0.25 teaspoon cardinal powder. Blend until completely smooth. You may need to blend for 2-3 minutes to ensure no lumps remain.
- If the mixture is too thick, add the remaining 250 ml water and blend again until well combined. Taste and adjust sugar or spices if needed.
- Pour the plum pulp mixture through a fine-mesh sieve into a large pitcher or bowl to remove any remaining fibrous bits. Press down on the solids with the back of a spoon to extract all the liquid.
- Stir in 2 tablespoons of chopped fresh mint leaves into the sieved plum panna. Refrigerate for at least 30 minutes to chill thoroughly.
- To serve, pour the chilled Plum Panna into individual glasses. Add 0.25 cup ice cubes to each serving glass and garnish with a few extra mint leaves if desired.