Plum Sorbet
This delightful plum sorbet recipe is a refreshing and elegant dessert that captures the natural sweetness of ripe plums with a hint of brandy for a sophisticated twist. The smooth and fruity sorbet is a perfect treat for warm days or as a light and satisfying finale to any meal. Enjoy a scoop of this homemade sorbet to indulge in a burst of juicy plum flavors that will tantalize your taste buds.
— Constant Cookbook
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
Instructions
- <b>Make the sugar syrup</b>
- 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.
- <b>Prepare and churn the sorbet mixture</b>
- 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&rsquo;s instructions.
- <b>Freeze the sorbet</b>
- 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, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
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