We were recently given a bag of plums just picked from the tree in a friend’s backyard. Since the crisper in my refrigerator was already full of nectarines and peaches we had just bought that morning at the market, I jumped on the computer to see what else I could do with them. I came across a recipe for Plum Raspberry at Annie’s Eats who adapted her recipe from one in a David Lebovitz cookbook called The Perfect Scoop. I wasn’t sure about using my plums for this sorbet as these plums were the tart green ones rather than the sweeter red or purple plums, but I decided to go ahead and try.
The two changes I did make were to increase the sugar to 1 cup due to the tartness of the plums, and to add 1 cup of frozen mixed berries instead of the raspberries. The sorbet turned out delicious and I plan to make many more varieties to help cool us off throughout the summer. The original recipe from the cookbook apparently includes 1 teaspoon Kirsch liqueur which as well as adding flavor, would help to keep the sorbet from freezing too hard. I didn’t have it on hand or I would have used it myself.
Deborah Mele 2011
Plum Berry Sorbet
A light, refreshing sorbet that mixes tart plums with sweet mixed berries.
- 1 Pound Fresh Plums, Cut In Half, Pits Removed
- 1 Cup Water
- 2/3 – 1 Cup Sugar (Depending On The Sweetness Of Your Plums)
- 1 Cup Frozen Mixed Berries
- Coarsely chop the plums, and place them in a medium saucepan with the water, sugar, and frozen berries.
- Heat over medium-high heat until the mixture begins to simmer, then reduce the heat to medium, cover and cook for 8 minutes or until tender, stirring occasionally.
- Remove the pan from the heat and let the mixture cool to room temperature.
- Puree the fruit mixture in a food processor or blender until smooth, and then strain the mixture through a fine mesh sieve to remove the seeds.
- Use a spoon to press along the sieve to retain as much of the strained puree as possible.
- Chill the mixture thoroughly in the refrigerator.
- Freeze in your ice cream maker according to the manufacturer’s instructions.
- Once frozen, remove from the ice cream maker’s container and store in the freezer in an air-tight container.
Adapted from a recipe by Annie’s Eats who adapted her recipe from one in a David Lebovitz cookbook called The Perfect Scoop.