Raspberry Plum Sorbet Recipes
SIMPLE PLUM SORBET
From simplyrecipes.com - adjust the sugar to the tartness or sweetness of your plums. I used Amaretto instead of Grand Marnier to stop it freezing solid and have doubled the recipe with success.
Provided by ShakenCake
Categories Frozen Desserts
Time 45m
Yield 10 95g scoops, 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 38.5, Fat 0.1, Sodium 15.5, Carbohydrate 9.8, Fiber 0.6, Sugar 9.1, Protein 0.3
PLUM-RASPBERRY SORBET
Plums are the last of the summer fruits to arrive, and they stay around long enough to welcome in the fall. Having a batch of this sorbet in the freezer is the perfect way to extend the warm glow of summer just a few more weeks.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- Slice the plums in half and remove the pits. Cut the plums into eighths and put them in a medium, nonreactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, for 8 minutes, or until tender. Remove from the heat and stir in the sugar and raspberries. Let cool, to room temperature.
- Once cool, purée the mixture in a blender or food processor until smooth. If you wish, press the purée through a mesh strainer to remove the seeds. Stir in the kirsch.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Serve scoops of Plum-Raspberry Sorbet in Gingersnap Ice Cream Cones (page 230).
- Normally I'm a fan of leaving things as close to their natural state as possible. Yet in many of the frozen desserts with berries, I choose to strain out the seeds. Why? Much of the pleasure of eating ice creams, sorbets, and sherbets is in the smooth, creamy mouthfeel, and crunching on seeds, or getting them stuck between your teeth, can be somewhat unpleasant if there are a lot of them. Especially if you don't have a toothpick handy afterward. If you do wish to keep the seeds in your mixtures, by all means do so. Or compromise a bit by straining out half of the seeds and leaving the rest in.
RASPBERRY SORBET
With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. -Karen Bailey, Golden, Colorado
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.
Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.
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