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.

Follow Blog via Email
Enter your email address to receive notifications of new posts!

Delivered by FeedBurner


Popular Posts