PLUM SORBET

Before the cold weather hits us big time, allow me to share a sorbet I made back in July… I know, I can be so slow sometimes! I was inspired both to make it and to get the little container for it, once I read this blog post by Kelly. However, I did not have access to the amazing plums she has in her own backyard in California. I bought plums that were definitely not quite ripe, and waited. Waited and waited. In the end, I opted to make a slightly different recipe (modifying it from David Lebovitz), because it relied on cooking down the fruit. I thought that to use the fruit raw as Kelly did, I would have to start from the best possible plums out there. This was absolutely delicious, and what amazing color!

PLUM SORBET
(modified from David Lebovitz)

600g plums
80g sugar
2 tablespoons light corn syrup
3 tsp vodka
1 banana, mashed

Pit the plums, slice them, and put them in a medium-sized saucepan with 1/4 cup water. Cover and cook over medium heat, lifting the lid and stirring occasionally, until the plums are soft and completely cooked through. Remove from heat and let cool to room temperature.

Process the plums and the banana in a food processor or blender. Remove 1/2 cup of the puree to a small saucepan, add sugar and corn syrup, heating gently until the sugar is dissolved. Add this mixture to the rest of the fruit puree, add vodka and chill the mixture overnight.

Freeze in your ice cream maker next day.

ENJOY!

to print the recipe, click here

Comments: As I mentioned many times in the past, Phil is the resident sorbet maker, but this time I decided to do it myself and surprise him. The only thing I did not care about this recipe is how little sorbet it made, even starting with a pretty large amount of fruit. But that’s the nature of the beast. It was totally worth it. We often include a banana in our sorbets because we like the texture it provides, and depending on the fruit, you can barely taste it. Plums have a very intense flavor, we did not think the banana detracted from it. I know the season for plums is over, but save this one for next year, especially if you have access to perfect plums. In that case, consider trying Kelly’s recipe.

Souper Cubes are available at amazon.com, and they are a pleasure to use,
soft, easy to un-mold but very sturdy.


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10 thoughts on “PLUM SORBET

    • Ann, I am going to have to disappoint you…. I tend to use either one, depending on the source of the recipe, because it is easier for me, obviously… I get complains from both sides of the equation 😉 when I use cups I might get an email or a comment complaining that I should have used metric, if I use metric, I get the same. The truth is I just don’t have the energy to do it all, and I admit I am being a bit lazy and trying to minimize my work. If I was writing a cookbook (which I won’t, trust me!) – or if my blog was monetized I would feel different, but the way it is, I do what I feel is easier, and hope that if someone is willing to make the recipe but has no scale, will do a quick conversion on google. Although for things like plums it is going t be tricky to avoid weighing the fruit. Sizes vary so much.

      Like

  1. The color of the sorbet is beautiful and I’ll bet it taste as good as it looks. I would like to invite your to participate in my holiday editions. If you have a story and a recipe, I would be honored to post it.

    Liked by 1 person

  2. love it! and now of course you’ll have to make the other recipe during plum season next summer and compare the two methods 😉 that colour is so intense! enjoyed your write-up and seeing the cubes (I use them all the time, so handy for so many things) thanks for the smile, x

    Liked by 1 person

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