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Golden Plum Sorbet

Summertime means stone fruits are in season and at the peak of flavor. Peaches, Nectarines and Plums are all available and delicious. Get them while you can because they'll be gone before you know it.

Ingredients

4-6 sweet ripe golden plums, you can also use black or red plums

1/2 cup sugar

1 tablespoon Organic Corn Syrup

1/2 cup fresh mint leaves

1 inch piece of fresh ginger sliced and slivered

Yuzu Koshu to taste (optional)

1 teaspoon black pepper corns

1/2 cup wine (I used moscato, feel free to use your favorite. You can use red wine with red plums too.

1 cinnamon stick (optional)

1 Tablespoon of raw organic honey (optional)

Instructions

Some of you might decide that you don't want to use the plum skins as they can be tart and bitter. If you're one of those people you can remove the skins of the plums in much the same way that you can remove the skins of tomatoes. I would use the boiling water method. Fill a pot up with enough water to cover the plums and put it on the stove and bring it up to a boil. Take your knife and make an "X" in the skin of the plum opposite the stem, do not cut into the plum. Prepare an ice bath to shock the plums after their plunge in boiling water. When the water comes to a boil carefully insert the plums and roll them around gently, after about a minute you should start to see the skin separate from the flesh, when the plums get to this point remove them from the boiling water and put them immediately into the ice bath to shock them and stop the cooking process. The plums will be easy to peel at this point. Seed the plums and cut them into small pieces, they don't have to be too exact as we're going to be blending them into a puree. Add the corn syrup and Yuzu Koshu to the plums and blend into a smooth puree.

Pour the wine into a sauce pan and add the sugar, black peppercorns, ginger, cinnamon stick and mint. Turn on the heat and heat, stirring constantly until the sugar dissolves completely. Strain the mixture to remove the mint leaves, peppercorns, cinnamon stick and ginger. Let the wine simple syrup cool before adding it to the plum puree.

Add the Syrup to the plum puree and mix well then chill the combined mixture for 2-3 hours at minimum. Once the plum puree has chilled sufficiently, pout it into your favorite ice cream freezer to make the sorbet. Once your sorbet is sufficiently frozen in your machine, remove it to your favorite storage container and let it season in the freezer for about 20 minutes at least.

Making sorbet and ice cream at home is quick and easy and great to do with the kids. Get them involved and don't be afraid to get the kids to try new fruits.

If you don't have an ice cream maker you can pour your puree into a glass baking dish and put it into the freezer. Once frozen you can use a fork to scrape the granita into fine flakes and serve it that way. You can also break it up and give it a quick whir in your food processor just prior to serving. Alternately you can pour it into ice cube trays and give the cubes a twirl in the blender to serve it more soft serve style.

To give your sorbets the creamy profile without dairy, sometimes you might want to use an invert sugar. Corn Syrup is an invert sugar and so is honey. Sorbet makers typically use corn syrup as it serves a dual function: 1) it sweetens without leaving much of its own flavor profile behind 2) it does not allow ice crystals to form so your sorbet stays creamier. Contrary to popular belief, typical corn syrup (Karo) is not bad for you-well to the extent that any type of sugar is not bad for you, Moderation People! We don't use High Fructose Corn Syrup (which is bad for you) in any of our recipes. I used Organic Light Corn Syrup from Trader Joes

It's easy to make your own sorbet and ice cream at home. You can become your own Sorbetto Artisan and know exactly what's going into your ice creams and sorbets. Don't be afraid to mix in some savory ingredients sometimes.

www.AsianFuzen.com

Credits:

Created with images by Lars Blankers - "untitled image" • Monika Grabkowska - "Plums with honey" • MILKOVÍ - "Plum Varietal" • Lars Blankers - "untitled image" • Brooke Lark - "Ice Cream Party" • VIVIANE6276 - "ice ice three scoops ice cream with" • Lubo Minar - "Artisan Handmade Gluten Free & Vegan"

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