Plum Sorbet

Plum Sorbet is rated 5.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6

A sorbet base is a combination of sugar syrup and fresh fruit or juice. Since ripe fruits are naturally sweet, a sugar syrup made with 2 parts sugar to 3 parts water is usually a good ratio. Adding liqueur, such as framboise, to a raspberry sorbet base adds flavor. It also gives the sorbet a creamier texture because the alcohol lowers the freezing temperature slightly.

Ingredients:

  • 3/4 cup water
  • 1 cup sugar
  • 2 lb. ripe plums, halved and pitted
  • 1/4 cup fresh lemon juice
  • 1/4 cup brandy, preferably plum

Directions:

Make the sugar syrup
In a saucepan over medium heat, combine the water and sugar and heat, stirring occasionally, until the sugar dissolves and the syrup just comes to a boil. Pour into a small bowl, cover and refrigerate until well chilled, at least 3 hours.

Prepare and churn the sorbet mixture
In a food processor, combine the chilled sugar syrup, the plums, lemon juice and brandy and process until a smooth puree forms, about 1 minute. Strain through a fine-mesh sieve into a bowl. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.

Freeze the sorbet
Transfer the sorbet to an airtight container, press a layer of plastic wrap onto the surface to help keep the freshness and freeze until firm, at least 2 hours or up to 5 days. Let the sorbet soften at room temperature for about 10 minutes before serving. Makes about 1 quart.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).

Rated 5 out of 5 by from Great way to save late summer flavor I used Calvados apple brandy for this recipe and topped it with honey and candied ginger. It was intensely amazing, and had far fewer calories than ice cream. Don't we all wish WS would post nutritional information, though?
Date published: 2012-09-16
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