Thursday, July 6

Plum Sorbet

Thanks go out to Alison who hooked me up with this recipe for my plethora of plums.

Because my plums tend towards the strong and tart side, the first batch of sorbet came out a little strong and tart. Clearly to some extent you would have to adjust the recipe given your fruit. That being said, here's the recipe.


1 1/2 cups plum pitted, peeled and chopped
1 1/2 cups spring water
1/2 cup sugar

The trick to peeling the plums is to treat them like tomatoes. Cut a thin X in the base of each plum. Place in boiling water for 5 seconds and transfer to a bowl of ice water. The skin will then slip right off.

Place all three ingredients into a blender or food processor and blend until smooth.

Chill in the refrigerator for at least 2 hours. Pour into ice cream maker and follow manufacturer's direction (in my case that meant turn on for 20 minutes).

Freeze to make firmer. Serve. Yum!

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