I had all these plums that had been languishing at the bottom of my mothers fridge and had started to go over.
What to make? Upside down cake? Some sort of pastry. More jam? All those things include heat – it’s too hot to even momentarily contemplate adding more heat. So, I went trawling through the internet and found this link for plum sorbet and away I went.
First blitz the plums with sugar. Ratio of 2 cups quartered plums to 1/4 cup sugar.
Add about 1 tablespoon of lemon juice. And a good glug of some kind of alcohol. I used a Cassis liquor that I found lurking in the back of one of my mother’s cabinets but a brandy would be good too. It helps with the flavor and means the ice crystals will be much smaller.
At this point up-end the mixture into the bowl of your ice cream and press – start! 25 minutes later you will have a simple and refreshing sorbet.
If you don’t have an ice cream machine, don’t worry! Just put the mix in the freezer and take it out every couple of hours or so and beat it for half a minute with electric beaters and then replace in the freezer. This will break up the ice crystals so you have a smoother sorbet.
The other thing you could do is make a granita but I didn’t think about that this time. It’s even easier than a sorbet because the granita celebrates ice formation rather than trying to annihilate it. You simply put the puree in a shallow tray. What you are looking for here is maximum surface area. Then as ice crystals start to form, gently drag the ice clinging to the side towards the center with a fork. Do that a few times until it sets. It is SO refreshing! I love a coffee granita at the end of a meal! Or a lemon one as a palate cleanser (just in case you ever serve up a food marathon).
But this post is about plum sorbet. (My mind wanders at the endless possibilities you see) Serve the sorbet in chilled bowls.
Now, just so you are not disappointed – this isn’t a Michelin style David Everitt-Matthias type sorbet. It’s a down to earth and easy. Come on! There wasn’t even a sugar syrup or glucose or citric acid. It is however, the perfect way to use up and enjoy ailing fruit.
Minimum effort for maximum reward ♥