Santa Rosa Plum Sorbet


Santa Rosa Plum Sorbet
Adapted from Chez Panisse Desserts by Lindsey Remolif Shere
Makes approximately one quart

Notes:  If you've stocked up on Santa Rosa Plum Puree, you can skip down to the part about measuring out 2 1/3 cups of plum puree.

Prepare the plum puree
In a large Dutch oven, cook over low to medium heat about 15 minutes until tender, stirring often to prevent plums from sticking:
1 1/3 lbs soft ripe Santa Rosa plums, washed, pitted, halved (or quartered if larger than 2" diameter)
1/4 cup water

Allow to cool a little, then puree in a blender or food processor or food mill. The blender provides the smoothest puree, followed by the food processor and then the food mill.

Measure out and chill:
2 1/3 cups plum puree 

In a medium-size non-reactive saucepan, boil for 5 minutes:
7/8 cup sugar
5/8 cup water

Add sugar mixture to the plum puree. Chill thoroughly, preferably overnight. Freeze according to manufacturer's instructions for your ice cream maker.



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