Blue Apple Juice
by devaki
Added to 5 cookbooks
This recipe has been viewed 9364 times
Let the jamun juice settle well before pouring into glasses to obtain a clear juice.
- Cut the jamuns and grind them along with the sugar.
- Add the juice of 1/2 a lemon and add 6 glasses of water.
- Allow the same to settle down and decant the same till you get a clear light pink juice.
- Add a pinch of salt and refrigerate.
- Refrigerate emply glasses for 10 mins and dip them (only the tips) in a plate of salt and pour the juice and serve chill with mint leaves.
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This recipe was contributed by devaki on 11 Mar 2001
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