BLACK-PLUM SORBET WITH HONEY AND THYME
To make a sorbet is to perform alchemy, to transform a perfectly ripe, sweet piece of fruit into a distillate of itself. These are lofty words for a simple process, which boils down to making a plum purée and a honey-thyme syrup, mixing them together and freezing the whole thing. The pinch of ascorbic acid, or vitamin-C powder, is there to prevent browning of the fruit. As always when it comes to sorbets, use the best fruit you can find.
Provided by Jonathan Hayes
Categories ice creams and sorbets, dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Dissolve the sugar in 1/2 cup water over medium heat. Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, pressing them under the surface of the syrup. Allow them to steep for 1 hour.
- Meanwhile, peel and pit the plums, chopping them coarsely as you do. Combine the plums, about 1/3 of the skin, the ascorbic acid and salt in the bowl of a food processor. Process until smooth.
- Remove the thyme sprigs from the syrup and stir in the honey until dissolved. Pour 1/2 cup of the honey-thyme syrup into the plum mixture and process until blended. Taste the mixture; it should be sweet, but not intensely so. If plums were underripe, you might need to add a little more syrup. Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream maker. Set up to finish in the freezer.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 29 milligrams, Sugar 11 grams
BLACK PLUM SORBET
Categories Ice Cream Machine Fruit Dessert Low Sodium Frozen Dessert Plum Kirsch Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- In a saucepan combine the plums, the lemon juice, and 1/4 cup water and cook the mixture over moderate heat, stirring occasionally, for 10 to 15 minutes, or until the plums are soft. While the plums are cooking, in a small saucepan combine the sugar and 3/4 cup water, cook the mixture over moderate heat, stirring, until the sugar is dissolved, stir in the kirsch. In a blender or food processor purée the plums with the kirsch syrup. Strain the purée through a fine sieve into a bowl, let it cool, and freeze it in an ice-cream freezer according to the manufacturer's instructions.
PLUM AND RED-WINE SORBET
Provided by Ruth Cousineau
Categories Ice Cream Machine Citrus Dessert Freeze/Chill Kid-Friendly Plum Red Wine Summer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1D2 quarts
Number Of Ingredients 9
Steps:
- Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
- Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
PLUM SORBET OR GRANITA
Use ripe, juicy red plums for this spicy, wine-infused sorbet or granita.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the red wine, clove, peppercorns, vanilla and sugar in a saucepan. Bring to a boil, reduce the heat and simmer 5 minutes. Remove from the heat and strain into a bowl. Allow to cool. Blend the plums with the honey, corn syrup and wine syrup in a blender until smooth. Chill for 2 hours or overnight.
- If you are making granita, place a 9-by-11-inch baking dish in the freezer. You may omit the corn syrup and reduce the sugar if desired.
- Using an immersion blender, blend the plum mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.
LEMON PLUM SORBET
This brightly flavored fruit sorbet will surely refresh. Enjoy it plain or add to a slice of angel food cake for a special treat. -Eirianedd Simpson, Pahrump, Nevada
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30-45 seconds. Drain and immediately place plums in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits., In a small saucepan, bring sugar and 1 cup water to a boil. Cook and stir until sugar is dissolved. Add lemon juice and zest; set aside to cool., Place the plums in a food processor; add sugar syrup. Cover and process until smooth, 2-3 minutes. Transfer puree to an 8-in.- square dish. Freeze until edges begin to firm, about 1 hour; stir. Freeze until firm, about 2 hours longer., Just before serving, transfer to a food processor; cover and process until smooth, 2-3 minutes.
Nutrition Facts : Calories 310 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 79g carbohydrate (76g sugars, Fiber 1g fiber), Protein 1g protein.
PLUM SORBET
Categories Blender Ice Cream Machine Fruit Dessert Freeze/Chill Vegetarian Quick & Easy Low Cal Low Sodium Frozen Dessert Plum Summer Vegan Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Halve and pit plums and in a large saucepan cook with remaining ingredients over moderate heat, stirring, until plums release their liquid and mixture comes to a simmer. Simmer mixture, stirring, 5 minutes and cool slightly.
- In a blender purée mixture in 2 batches and pour through a fine sieve into a bowl. Chill mixture, covered, until cold, about 2 hours. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps, covered and frozen, 1 week.
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- Grab a spoon and a halved plum and hold them over a bowl. Scoop the fruit from the peel and let the fruit and any juice drop into the bowl. (If you prefer a darker colored, tarter flavored sorbet, you can leave the peel intact.) Repeat with the remaining plums. Discard the skins along with the pits, cinnamon stick, and any vanilla bean pieces. Blend the plums until smooth with an immersion blender or in a food processor. If a silky smooth sorbet is desired, pass the mixture through a fine-mesh sieve.
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