PLUM SORBET WITH BLACK-CURRANT LIQUEUR

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Plum Sorbet with Black-Currant Liqueur image

Provided by Bon Appétit Test Kitchen

Categories     Liqueur     Ice Cream Machine     Dessert     Low Fat     Low Cal     High Fiber     Frozen Dessert     Currant     Plum     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 cups

Number Of Ingredients 4

1 cup sugar
1 cup water
1 1/2 pounds ripe purple plums, quartered, pitted
1/4 cup crème de cassis (black-currant liqueur) plus additional for drizzling, if desired

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.

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