Sunday, November 27, 2011
The end of plum season has sadly arrived, so I'm thinking of this as Last Chance Plum Sorbet. It’s an icy cold concoction of tart and sweet and a burst of bright color.
Sorbets are usually a fast and easy way to celebrate the pure flavor of fruit and this recipe from Emily Luchetti is no exception. The plums go into a handy food processor to become fruit purée. Put it through a strainer, add sugar, water, salt and lemon juice and off it goes into the refrigerator to chill. Give it a churn in your ice cream maker and there you have it. Last Chance Plum Sorbet.
- Choose plums that are ripe but still fairly firm.
- If you decide to add more sugar, go easy or the sorbet won’t freeze properly and it will be very slushy.
- Add a tiny note of good quality kirsch if you’d like.
adapted from A Passion for Ice Cream by Emily Luchetti
2 lbs (about 8) ripe plums
1/2 C sugar, to taste
1/4 C water
large pinch of kosher salt
1 t fresh lemon juice
Halve the plums, remove the pits and cut into 1/2” pieces.
Purée the plums in a food processor until smooth. Strain through a medium-mesh sieve into a bowl. There will be about 2 3/4 cups purée.
Whisk in the sugar, water, salt and lemon juice. Taste for sweetness and add a little more sugar if it tastes too tart. Chill thoroughly.
Churn in your ice cream machine according to the manufacturer’s instructions. Pour into a clean container, press a piece of plastic into the surface, cover and freeze for about 4 hours or until the sorbet can be scooped.