Best Plum Sorbet Recipes

PLUM SORBET OR GRANITA

Steps:

• Combine the red wine, clove, peppercorns, vanilla and sugar in a saucepan. Bring to a boil, reduce the heat and simmer 5 minutes. Remove from the heat and strain into a bowl. Allow to cool. Blend the plums with the honey, corn syrup and wine syrup in a blender until smooth. Chill for 2 hours or overnight.
• If you are making granita, place a 9-by-11-inch baking dish in the freezer. You may omit the corn syrup and reduce the sugar if desired.
• Using an immersion blender, blend the plum mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

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 AND RED-WINE SORBET

Steps:

• Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
• Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

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.

PLUM SORBET

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.

BLACK PLUM SORBET

Steps:

• In a saucepan combine the plums, the lemon juice, and 1/4 cup water and cook the mixture over moderate heat, stirring occasionally, for 10 to 15 minutes, or until the plums are soft. While the plums are cooking, in a small saucepan combine the sugar and 3/4 cup water, cook the mixture over moderate heat, stirring, until the sugar is dissolved, stir in the kirsch. In a blender or food processor purée the plums with the kirsch syrup. Strain the purée through a fine sieve into a bowl, let it cool, and freeze it in an ice-cream freezer according to the manufacturer's instructions.

PLUM SORBET WITH BLACK-CURRANT LIQUEUR

Steps:

• Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
• Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
• Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.

PLUM SORBET WITH SLOE GIN.

Steps:

• In a blender combine all ingredients and blend until uniform. There will be flecks of peel.
• Pour this into a cake layer pan.
• Freeze for about one hour, and then mix with a fork.
• Every half hour, keep mixing with a fork to break up the ice crystals.
• This takes about 3 hours to freeze.
• Serve.

BLACK-PLUM SORBET WITH HONEY AND THYME

Steps:

• Dissolve the sugar in 1/2 cup water over medium heat. Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, pressing them under the surface of the syrup. Allow them to steep for 1 hour.
• Meanwhile, peel and pit the plums, chopping them coarsely as you do. Combine the plums, about 1/3 of the skin, the ascorbic acid and salt in the bowl of a food processor. Process until smooth.
• Remove the thyme sprigs from the syrup and stir in the honey until dissolved. Pour 1/2 cup of the honey-thyme syrup into the plum mixture and process until blended. Taste the mixture; it should be sweet, but not intensely so. If plums were underripe, you might need to add a little more syrup. Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream maker. Set up to finish in the freezer.

WARM PLUMS WITH CINNAMON TOAST AND RED PLUM SORBET

Steps:

• Make the sorbet: Combine chopped plums and 2 tablespoons of the water in a heavy saucepan. Cook over medium-low heat until soft, about 15 minutes. Transfer to a blender and puree until smooth, set aside.
• Place the remaining water and sugar in a clean saucepan and boil for 4 minutes. Combine plum puree, sugar syrup, vanilla extract and lemon juice in a glass or ceramic bowl. Refrigerate until chilled. Pour the mixture into an ice-cream maker and proceed according to manufacturer's directions.
• Prepare the plums: preheat the oven to 350 degrees. Place the halved plums, cut side up, in an earthenware dish or heavy skillet. Sprinkle with the sugar and water, and dust with 1/2 teaspoon of the cinnamon. Bake until tender, about 25 minutes. Remove from oven and keep warm.
• Meanwhile, make the cinnamon toast. Preheat the broiler. Place the toast on a baking sheet. Spread with butter and dust with the remaining cinnamon. Broil just until the butter starts to bubble, about 2 minutes. Remove and set aside.
• To assemble the dessert, arrange 3 plum halves like flower petals on each of four dessert plates. Place a small scoop of sorbet in the middle, drizzle with a spoonful of the plum juices and serve with cinnamon toast.

PLUM SORBET

Steps:

• Cut plums in half and remove pits. Cut halves into 1 1/2-inch pieces. Combine plums, 3/4 cup water, the sugar, and the salt in a 5-quart nonreactive saucepan. Cook over medium heat until plums break down, about30 minutes. Stir occasionally to prevent plums from scorching.
• Remove from heat and cool slightly. Puree mixture in a food processor and strain into a medium bowl set over an ice bath to chill. Stir in cognac and vinegar.
• Freeze mixture in an ice-cream maker according to manufacturer's instructions.

RASPBERRY-PLUM SORBET

Steps:

• Combine sugar and water in medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat. Cool sugar syrup completely.
• Blend plums and raspberries in processor until smooth. Strain through coarse sieve into large bowl, pressing on solids to extract as much liquid as possible. Stir in cooled sugar syrup. Refrigerate until chilled, about 2 hours.
• Process sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to bowl. Cover and freeze. (Sorbet can be made 1 week ahead. Keep frozen.)