Best Plum Sherbert With Orange Juice And Plum Wine Recipes

plum sorbet image

Provided by Jackie Perez

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 4

3/4 lb plum, rinsed,pitted,sliced,and unpeeled
1 cup freshly-squeezed orange juice
3 tablespoons sugar
1 tablespoon orange zest

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.

Nutrition Facts : Calories 52.5, Fat 0.2, Sodium 0.4, Carbohydrate 13, Fiber 0.7, Sugar 11.5, Protein 0.5

Plum Sorbet image

Provided by Moira Hodgson

Time 45m

Yield 1 quart

Number Of Ingredients 5

Steps:

Wash the plums, cut them in half and remove the pits. Cut the plums in quarters and cook them over low to medium heat with the orange juice for about 15 minutes, stirring frequently. Puree the plums in a blender or food processor and chill.
Meanwhile, bring the sugar and water to a boil and simmer for five minutes. Add the syrup to the puree, along with about one tablespoon kirsch, and mix well. Cool and freeze according to the manufacturer's directions for your ice cream maker.

Plum Sherbert with Orange Juice and Plum Wine image

Yield Makes 6 servings

Number Of Ingredients 12

5 firm but ripe plums, halved, pitted, cut into large chunks
1/2 cup sugar
1/4 cup water
1/2 cup fresh orange juice
1/2 cup light corn syrup
2 tablespoons Japanese plum wine*
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Large pinch of salt
1 cup whipping cream
Additional Japanese plum wine

Steps:

Combine plums, sugar and 1/4 cup water in heavy medium saucepan. Cook over medium-low heat until plums are tender and liquid is syrupy, about 12 minutes. Cool completely.
Transfer plum mixture to processor and puree until almost smooth. Mix in orange juice, corn syrup, plum wine, orange peel, lemon juice, vanilla extract and pinch of salt. Add cream and process just until well blended. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer mixture to covered container and freeze until firm, about 3 hours. (Sherbet can be prepared 2 days ahead. Keep frozen.) Scoop sherbet into bowls. Drizzle additional plum wine over sherbet and serve.