I love almost all fruits, plums included, but somehow plums just don’t demand my attention the way various berries, fresh peaches, etc. do. I decided since plums are coming into season that I needed to give them fair consideration and immediately thought of this sorbet from David Lebovitz. I wasn’t entirely sure what plum sorbet would taste like, since plums don’t have a flavor quite as distinct or identifiable as something like peach or strawberry. I was even more skeptical when I threw the plums into the saucepan to cook after I saw that the ones I bought didn’t appear to be quite as ripe as I had thought. But, cooking the fruit made all the difference. After cooking, the plums were an absolutely gorgeous magenta color (like that seen above) and the intoxicating sweet smell coming from the pan assured me this was going to be good. Then I threw the raspberries into the mix and wow! This made for a fabulous frozen treat. The mellow tartness of the plums was nicely complimented by the sweet, bright berries. The thick fruit puree lends a nice creamy texture to this sorbet. This recipe has definitely heightened my appreciation of plums, and the amazing change that takes place when they are cooked. I think I need to do more experimenting with them!
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
Plum Raspberry Sorbet
1 lb. plums
1 cup water
2/3 cup sugar
3/4 cup raspberries, fresh or frozen
1 tsp. kirsch (I omitted)
Slice the plums into 8 wedges each and remove the pits. Place them in a medium saucepan with the water. Heat over medium-high heat until the mixture begins to simmer. Reduce the heat to medium, cover and cook for 8 minutes or until tender, stirring occasionally. Remove the pan from the heat, and stir in the sugar and raspberries. Let cool to room temperature.
Puree the fruit mixture in a food processor or blender until smooth. Strain the mixture through a fine mesh sieve to remove the seeds, pressing it through with a spoon to retain as much of the strained puree as possible. Stir in the kirsch (if using). Chill the mixture thoroughly in the refrigerator.
Freeze in your ice cream maker according to the manufacturer's instructions.