I've had a huge number of plums in my Ooooby boxes recently and we don't seem to be getting through them.This sorbet is amazing. It is really intense - both the colour and the flavour.
I didn't use my ice cream maker, just froze the cooked plums, then blended them and froze them again.
Plum Sorbet
2 pounds ripe plums, pitted and sliced (1kg)
1 1/2 cups (325 ml) water
1 1/2 cups (300 g) sugar
2 Tablespoons vodka
Prepare plums and place them in a medium sauce pan with water. Bring to a boil, reduce heat and simmer until plums are soft, about 8-10 minutes. Remove from heat and add sugar. Stir until dissolved.
Pour plum mixture in a food processor or blender and blend until smooth (small pieces of plum skin may still remain, that is okay because it will make the sorbet look pretty).
2 pounds ripe plums, pitted and sliced (1kg)
1 1/2 cups (325 ml) water
1 1/2 cups (300 g) sugar
2 Tablespoons vodka
Prepare plums and place them in a medium sauce pan with water. Bring to a boil, reduce heat and simmer until plums are soft, about 8-10 minutes. Remove from heat and add sugar. Stir until dissolved.
Pour plum mixture in a food processor or blender and blend until smooth (small pieces of plum skin may still remain, that is okay because it will make the sorbet look pretty).
Cover and place in refrigerator to fully chill. Once chilled, add vodka and stir to combine. Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.
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