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 CURRANT SORBET
Make and share this Black Currant Sorbet recipe from Food.com.
Provided by KittyKitty
Categories Frozen Desserts
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan over medium-high heat, bring the sugar and 1/2 cup of water to a boil, stir until the sugar dissolves. Boil the syrup for 2 minutes, then remove the pan from the heat and set aside to cool.
- Remove the black currants from the stalks by pulling them through the tines of a fork.
- In a blender, process the black currants and lemon juice until smooth. ALternatively, chop the black currants coarsely, then add the lemon juice. Mix in the sugar syrup.
- Press the puree through a sieve to remove the seeds.
- Pour the puree into a non-metallic, freezer proof dish. cover the dish with plastic wrap or a lid, and freeze until the sobet is almost firm, but still a little slushy.
- Cut the sorbet into pieces and put into the blender. Process until smooth, then with the machine running, add the egg white and process until well blended. Transfer the sorbet back into the dish, and freeze until almost firm. Chop the sorbet again and process until smooth. ( I know this seems like a lot of processing, but it makes the sobet very smooth, and is really necessary).
- Serve immediately ot freeze, tightly covered, for up to 1 week. Let soften 5-10 minutes at room temperature before serving, garnish with mint leaves.
Nutrition Facts : Calories 189.6, Fat 0.6, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 47.4, Sugar 25.1, Protein 2.4
BLACK CURRANT SORBET
Provided by Indrani Sen
Categories ice creams and sorbets, dessert
Time 35m
Yield 1 1/2 quarts
Number Of Ingredients 2
Steps:
- In a medium saucepan combine the sugar with 3 cups water. Bring to a boil, stir until sugar dissolves, and remove from heat.
- Place currants in a clean saucepan and add 2 cups of the sugar syrup. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Purée using an immersion blender or stand blender. Strain through a chinois or fine sieve, discarding solids. Allow to cool completely; mixture may be chilled in a bowl set in an ice water bath.
- Stir in 1/4 cup water and 3/4 cup to 1 cup of the remaining syrup, to taste. Freeze in an ice cream maker according to manufacturer's instructions. For firmer sorbet, transfer to a covered container and freeze until solid, several hours or overnight.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 0 grams, Carbohydrate 65 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 60 grams
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