Lemon Plum Sorbet Recipes

LEMON PLUM SORBET

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30-45 seconds. Drain and immediately place plums in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits., In a small saucepan, bring sugar and 1 cup water to a boil. Cook and stir until sugar is dissolved. Add lemon juice and zest; set aside to cool., Place the plums in a food processor; add sugar syrup. Cover and process until smooth, 2-3 minutes. Transfer puree to an 8-in.- square dish. Freeze until edges begin to firm, about 1 hour; stir. Freeze until firm, about 2 hours longer., Just before serving, transfer to a food processor; cover and process until smooth, 2-3 minutes.

PLUM SORBET

Steps:

• Combine plums, orange juice, sugar, and orange peel in a blender.
• Use the puree button on your blender until it is smooth.
• Pour the mixture into a freezer safe dish, and put in your freezer for about 4 hours.
• About half an hour before you are ready to eat it, puree it one more time in your blender.
• You should keep it in the freezer until you're ready to eat.

SIMPLE PLUM SORBET

Steps:

• Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth. Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
• Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
• Makes a little less than one quart of sorbet.

PLUM SORBET

Steps:

• Drain plums but reserve syrup.
• Remove stones from plums.
• Blend or process plums and syrup until smooth.
• Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
• Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
• Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
• Leave for several hours until mixture is slushy and partially set.
• Beat egg whites until soft peaks form.
• Add sugar gradually, beating between each addition.
• Gently fold beaten egg whites through partially frozen plum mixture.
• Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
• Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).

PLUM SORBET

Steps:

• Bring the plums, brown sugar, and granulated sugar to a boil in a large pot. Cook over medium heat until the plums have broken down, about 5 minutes.
• Transfer the plum mixture to a food processor, add the lemon juice, and puree.
• Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.

PLUM SORBET

Steps:

• Halve and pit plums and in a large saucepan cook with remaining ingredients over moderate heat, stirring, until plums release their liquid and mixture comes to a simmer. Simmer mixture, stirring, 5 minutes and cool slightly.
• In a blender purée mixture in 2 batches and pour through a fine sieve into a bowl. Chill mixture, covered, until cold, about 2 hours. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps, covered and frozen, 1 week.