Jamun Shots

Clean and deseed the listed 12 jamun. Blend them with the sugar, the separate 1/4 tsp black salt and 1 cup of the listed water. Add the remaining 1/2 cup water and lemon juice and mix. Spread the separate 2 tsp ordinary salt on a plate for coating the shot-glass rims; this salt is not blended into the drink. Rub the rims with the lemon wedge, dip in the plate of salt, divide the jamun mixture between the prepared shot glasses and finish with mint.