PLUM SORBET
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Ice creams/Sorbets
Ingredients
  • 2 pounds red fleshed plums (blackdoris? not sure) pitted weight
  • 2 Tbs brown sugar
  • a pinch of salt
  • .
  • ¾ cup granulated sugar (150 gr)
  • ¾ cup water (180 ml)
  • ½ cup honey (170 gr)
  • a few drops of lemon juice
  • .
  • 1-2 Tbs vodka
Instructions
  1. Preheat the oven to 390 F (200 C).
  2. Place halved plums on a baking sheet, sprinkle with 2 Tbs of brown sugar and a pinch of salt.
  3. Cook in the middle rack for 20-30 mins until they soften and release their juices.
  4. Place the water and sugar in a little saucepan and bring to boil. Once the sugar is dissolved add in the honey and leave to cool.
  5. Puree the plums with a stick blender and pass through a fine sieve if you like it very smooth like I do : ).
  6. Mix the plum puree with the simple syrup, add in a few drops of lemon juice to balance the flavour and chill for 4-5 hours or overnight.
  7. Once your mixture is nicely chilled add in 1-2 Tbs of vodka and churn in your ice cream maker.
  8. When the sorbet is ready, place in a sealed container and in the freezer for a few hours.
  9. If you don't have an ice cream machine, pour the mixture in a wide dish and place in the freezer for a couple of hours or until a little frozen.
  10. Transfer the semi frozen sorbet in your food processor and whizz for 10-15 secs to break the ice chrystals and place back in the freezer. You can do this with a stick blender without the need to change the dish.
  11. Repeat for a couple more times for better texture.
Notes
A couple of Tbs of vodka will also help ensure that your sorbet doesn't freeze very solid. As it's not much you won't taste it but you can do without if you prefer.

It will keep in the freezer up to a couple of months if kept in a sealed container.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/07/plum-sorbet/