Plum Sorbet

Stone fruits make excellent sorbets as you can usse the syrup that poach them with for the sorbet giving it an excellent colour and flavour.

Please visit our advertisers to help fund our site!

Plum Sorbet

Portions: 6 Portions

Preparation: 15 minutes plus 3 hours freezing

Ingredients

Plum puree

  • 750g ripe red fleshed plums
  • 500ml boiling water
  • 500g caster sugar
  • 1 vanilla pod
  • 1 cinnamon stick

Method

  1. Plum Puree: Place the boiling water and caster sugar in a saucepan and stir them together until the sugar has dissolved. Add the vanilla pod, cinnamon stick and plums to the syrup and place the saucepan over a moderate heat. Bring the syrup to a simmer and reduce the temperature slightly. Leave the plums to cook gently for 10 minutes. Remove the saucepan from the heat and remove the plums with a slotted spoon and leave them and the syrup to cool. Cut the plums in half and remove the stones from them. Roughly dice the plumss and place them in a food processor or blender and puree them with cooking syrup. Set the puree aside until well cooled.
  2. Sorbet: Place the puree and syrup in an ice cream machine and allow it to churn until the mixture becomes firm. Place the sorbet in a well sealed freezer proof contianer and freeze until ready to serve.f you don't have an ice cream machine simply If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for 2 hours then freeze it until ready to serve.
  3. To Serve: Remove the sorbet from the freezer 15 minutes before serving. Serve the sorbet in bowls with slices of plum and garnish with mint leaves (optional)..