To use the Jambul as Juice you ll have to remove the seed, which can be a bit tedious. Some come out easier when pressing through the fingers (like olives), some simply don't want to part from their cores. Sometimes I take for the same amount 15 min., sometimes even 30 min., so it all depend on your skills to handle the procedure and on the Jambul type.
Once the berries are decored, add them to a mixer and throw in the water and sugar. I always add sugar for the taste, but you can always leave the sweetening out.
Mix it first and then doubel strain the juice before serving it cold.