Plum Sorbet
Inspired by techniques from Serious Eats.
Ripe plums cooked briefly in their skins give this sorbet a deep pink colour and a rich, sweet-sharp flavour.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- medium saucepan with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 0.8 g |
| Carbohydrate | 36.1 g |
| of which sugars | 34.3 g |
| of which free sugars | 23.1 g |
| Fat | 0.3 g |
| of which saturates | 0 g |
| Fibre | 1.6 g |
| Salt | 0.1 g |
Protein per 100 kcal
0.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sorbet
- 900 g ripe red or dark plums, stoned and quartered
- 80 ml water
- 170 g caster sugar
- 20 g light corn syrup or glucose syrup
- 1 g fine sea salt or table salt a pinch
- 1 tsp lemon juice, if needed
- 1
Soften. Put the plums, skins and all, in the pan with the water and sugar, cover and cook gently for 8-10 min, until the fruit collapses and the juice turns deep pink.
- 2
Blend. Blend with the corn syrup and salt until smooth, then press through the sieve to catch any tough skin.
- 3
Taste. Very sweet plums may need a little lemon juice; add it a few drops at a time.
- 4
Chill. Cover and chill for at least 3 h.
- 5
Churn and freeze. Churn for 20-25 min, then freeze for at least 3 h. Soften for 10 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
