This Indian refreshment is normally made with tannic Indian java plums, which, like blackberries, have an otherworldly flavour. It’s perfect for scraping into martini glasses to end a relaxed lunch in the garden.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
In a small pan, toast the cumin seeds over a medium heat for about 1 minute until fragrant. Use a pestle and mortar to crush to a fine powder. Return the pan to the heat and toast the chaat masala and chilli powder until fragrant, then combine with the crushed cumin; set aside.
Put the blackberries, sugar, lemon juice and 150ml water in a blender and whizz until smooth. Pass through a sieve, then add the salt and toasted spices and mix well.
Pour into a container and freeze for 1 hour. Scrape with a fork to break up the frozen areas. Continue stirring and scraping occasionally with a fork over the next 4 hours until you have fluffy crystals.
Save on energy costs and time by making a double batch – you'll be congratulating yourself on sunny days all summer long.