Reading through my blog I have noticed a theme - I talk a lot about my farmers' market visits. I think it is because I enjoy eating seasonally. Fruits and vegetables are the most flavorful (and most healthy) when they are in season. And because I am using the fresh fruit to make some decadent treats, the seasonal fruit makes them even more tasty. If you want to make some amazing tasting ice cream or sorbet, buy fruit that is in season.
This week's seasonal fruit is the plum. Plums have been available at my farmers' market for several weeks. Each week the plums get bigger and juicier. I can't stay away from them. So once again I arose early on Saturday morning and loaded my bag with plums, and then I had to brainstorm about ways to use them. I found a deliciously moist recipe for Plum Blueberry Upside-Down Cake in David Lebovitz's latest book. I ate plums with my breakfast eggs and along side my lunch. And of course the plums became the inspiration for a sorbet recipe.
Sorbet is the perfect way to showcase seasonal fruit. Sometimes I throw in other ingredients, but the recipe below is unadulterated. Fruit, water, and sugar (okay, and a bit of alcohol). Sweet and tart plum taste in every scoop. Enjoy!
This recipe makes about 3 pints. I had to churn it in two batches. Feel free to modify the recipe to fit your machine.
2 pounds ripe plums, pitted and sliced
1 1/2 cups (325 ml) water
1 1/2 cups (300 g) sugar
2 Tablespoons vodka
Prepare plums and place them in a medium sauce pan with water. Bring to a boil, reduce heat and simmer until plums are soft, about 8-10 minutes. Remove from heat and add sugar. Stir until dissolved.
Pour plum mixture in a food processor or blender and blend until smooth (small pieces of plum skin may still remain, that is okay because it will make the sorbet look pretty).
Cover and place in refrigerator to fully chill. Once chilled, add vodka and stir to combine. Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.