Plum sorbet

Plums in Early Morning

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons)

• See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream & Frozen Dessert Basics

True sorbet is made without milk or cream.  Instead, water, coffee, tea or fruit juice is used as the liquid. (If it includes milk/cream, it is more properly called sherbet or ice cream, depending on the amount of milk/cream).

This recipe, made with the pulp and juice of ripe plums, and no milk or cream, is a true sorbet. Of course, you could certainly add milk or cream; fatty dairy helps slow down the absorption of the sugars from the fruit and the added sweetener(s). For example, you might reduce the amount of plum puree by 1 cup, replacing it with 1 cup of milk and cream mixture.

Plum Sorbet

This recipe is adapted from Nourishing Traditions, by Sally Fallon with Mary G. Enig, PhD. (1).  Makes 1 quart.

Note that other stone fruits including peaches, apricots and nectarines could be used.

Ingredients & Equipment:

• 2 pounds plums
• 1 ½ cups filtered water, divided
• ½ cup maple syrup or raw local honey (OR ¼ tsp stevia extract powder and 2 Tbsp maple syrup or raw local honey)
• Equipment
• large saucepan
• small saucepan
• food mill
• large bowl
• wooden spoon
• ice cream freezer
• ice and rock salt (if using old-fashioned freezer)

Method:

Food Mill (Moulinette)

(Photo of food mill, right, from Wikimedia Commons)

1. Cut plums in half, remove pits, and cook with ½ cup water until soft.
2. Lift out plums with slotted spoon into a food mill (photo, right); process plums into large bowl, leaving the skins behind.
3. Meanwhile, bring 1 cup water to a boil; add sweetener(s) and mix with a wooden spoon.  Simmer about 10 minutes.  Let cool; add to plum mixture.  Refrigerate several hours until well cooled.
4. Freeze in a 1.5 – 2-quart ice cream freezer, according to manufacturer’s directions.   See  also Ice Cream & Frozen Dessert Basics section on “Freezing the Ice Cream” for details.
5. For ease of serving, transfer to an empty yogurt container with lid, and store in freezer.

References:

1. Nourishing Traditions, by Sally Fallon with Mary G. Enig, PhD.; see Beloved Cookbooks for more about this book.