Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lemon slush with jamun compote. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lemon slush with Jamun compote is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Lemon slush with Jamun compote is something that I’ve loved my entire life. They are nice and they look wonderful.
For the compote- Deseed the jamuns. In a non-stick pan, take jamuns, sugar and lemon juice and cook till the Jamun softens and it thickens a bit. To serve- Put the compote on the prepared slush and garnish with mint leaves and lemon slice, serve immediately. In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lemon slush with jamun compote using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lemon slush with Jamun compote:
- Make ready for slush-
- Make ready 10-15 ice cubes
- Prepare 2 Lemon juice
- Make ready 2 tbsp Sugar
- Take for the compote-
- Take 15-20 Fresh Jamun
- Take 1 lemon
- Get 2 tbsp Sugar
- Prepare as required Lemon slice and mint for garnishing
The flavour of the lemon grass gradually steeps into the milk and cream concoction. In another pan, add the pureed jamun, lemon zest, lemon juice, sugar and water. Bring it to boil and let it simmer till the sauce thickens and has a glossy texture. If you prefer the sauce a little thin you may add some water.
Steps to make Lemon slush with Jamun compote:
- For slush- In a mixer jar, crush ice cubes, lemon juice and sugar together.
- Put in serving glasses and keep in fridge.
- For the compote- Deseed the jamuns.
- In a non-stick pan, take jamuns, sugar and lemon juice and cook till the Jamun softens and it thickens a bit.
- Cool and room temperature and then keep in fridge for 2-3 hrs.
- To serve- Put the compote on the prepared slush and garnish with mint leaves and lemon slice, serve immediately.
Bring it to boil and let it simmer till the sauce thickens and has a glossy texture. If you prefer the sauce a little thin you may add some water. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. I can never stop making jamuns, they are like super cute and super tasty ones for any occasions.
So that’s going to wrap this up for this exceptional food lemon slush with jamun compote recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
