Plum Sorbet Or Granita Recipes

PLUM SORBET OR GRANITA

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

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.

PLUM GRANITA

Steps:

• Remove seeds from plum and place the plums with syrup in a blender or food processor puree the plums.
• Stir in the lemon juice and the vanilla puree the mixture,.
• Transfer the mixture to a freezer proof dish.
• Chill for eight hours or overnight.
• When your ready to serve scrape the granita with a fork to lighten the texture and serve it in chilled bowls.

PLUM SORBET WITH SLOE GIN.

Steps:

• In a blender combine all ingredients and blend until uniform. There will be flecks of peel.
• Pour this into a cake layer pan.
• Freeze for about one hour, and then mix with a fork.
• Every half hour, keep mixing with a fork to break up the ice crystals.
• This takes about 3 hours to freeze.
• Serve.

PLUM-GINGER GRANITA

Steps:

• Pulse ginger in a food processor until finely chopped. Transfer ginger to a large saucepan. Add plums, sugar, salt, and 5 cups water. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, until sugar has dissolved and plums have broken down, about 15 minutes.
• Pour plum mixture through a fine sieve into a 9-by-13-inch shallow nonreactive dish; discard solids. Stir in vanilla. Chill in freezer until edges are frozen, about 1 1/2 hours. Remove from freezer; scrape with fork tines, pulling from edges into center. Return to freezer. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2hours. Spoon into serving bowls, and garnish with plums.