Jamun has a deep purple colour and a tart, slightly astringent flavour that works well with creamy yogurt. This bark needs three ingredients and a freezer.

Ingredients (makes about 12 pieces)

• 1 cup hung curd or thick Greek-style yogurt
• 2 pouches frudo jamun cubes, half crushed, half left whole
• 1 tbsp honey (optional)

Method

1. Line a tray with baking paper.
2. Mix the curd with the crushed jamun until it turns a deep purple. Stir in honey if you like.
3. Spread about 1 cm thick on the tray and press the whole cubes on top.
4. Freeze for 3 hours, then snap into pieces.

Tip: store in a box in the freezer and eat within a week. Take it out two minutes before eating so it is not rock hard.