Plums become ripe at the hottest time of summer. I found this Plum Sorbet recipe by Garrett McCord on SimplyRecipes.com and adapted it to suit my kitchen.
I'm sure the plum sorbet is delicious with any kind of plum, but it is probably the prettiest with with plums whose flesh is pink or purple on the inside.
Ingredients
2 1/2 cups sliced plums, pitted
1/3 cup sugar
1 teaspoon lemon juice
A pinch of salt
Optional: 1 tablespoon orange flavored liqueur or substitute with any sweet alcohol. I would use up to 1/4 cup of a dessert wine (muscat, port, etc..). Alcohol isn't necessary, but it will keep any sorbet you want to store in the freezer from freezing into a solid block.
Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until smooth. Push the plum puree through a mesh sieve to sort out the large pieces of plum peel..
Mix the orange liqueur to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
Yields one quart of plum sorbet.
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