Yellow Plum Sorbet
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Yellow Plum Sorbet
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This Yellow Plum Sorbet was caught my eye immediately! I thought the use of Grand Marnier was interesting!
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Ingredients
- 3/4 cup sugar
- 1/2 cup water
- 2.5 lbs. yellow plums, pitted and chopped
- 1/4 cup Grand Marnier, or other orange liqueur
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Instructions
- Combine sugar and water in a medium saucepan, heat over medium high heat until boiling.
- Add plums and cook for 6-8 minutes until plums soften.
- Remove from heat, add alcohol and stir. Let cool to room temperature.
- Process until smooth in blender. In batches, if needed. Strain it, if desired.
- Cool in refrigerator.
- Process, according to manufacturer instructions in ice cream maker. Usually about 20 minutes.
Equipments used:
Notes
- Recipe inspiration from Boston Globe Archives
- Always follow the manufacturer's directions for your ice cream maker.
- Leaving the skin on the plums adds texture, interest, nutrition, and fiber.
- Process in a food processor or blender if the skin chunks are very large.
- Can I use a different type of plum?
- Absolutely! While our recipe focuses on yellow plums, you can use any variety of plums you prefer or have available. The key is to adjust the amount of sugar and lemon juice to taste, as different plums have different sweetness and tartness levels.
- Can I make this recipe without sugar?
- You can, but sugar plays a significant role in the texture of sorbets, not just the sweetness. Sugar lowers the mixture's freezing point, which helps prevent it from becoming a solid block of ice. If you're looking for a healthier alternative, you might try substituting with natural sweeteners like honey or agave, keeping in mind this might alter the taste and texture slightly.
- I don't have a blender or food processor. Can I still make this recipe?
- Yes, although it will require a bit more effort. You can cook the plums as indicated, then mash them thoroughly with a potato masher or fork and press the mixture through a sieve. It will take longer, and the result might not be as smooth, but it will still be delicious.
- Can I make sorbet with other fruits using the same method?
- Definitely! This method is quite versatile and can be used with many other fruits. Try it with peaches, strawberries, or even watermelon for a different flavor experience. Just remember to adjust the sugar and lemon juice to account for the sweetness and acidity of the fruit you're using.
- How long does homemade sorbet last in the freezer?
- When stored properly in a covered, airtight container, homemade sorbet can last up to a month in the freezer. However, its flavor and texture are best when consumed within a week or two of making it.
- Can you purée the plums?
- Puréeing the plum mixture after cooking will produce a smoother sorbet. We chose not to because we wanted larger chunks of fruit, but purée it if you would like a smooth sorbet. After puréeing the fruit, strain it through a fine-mesh strainer or a food mill to remove the skins. Then continue with churning and freezing.
- Can you use plums that were previously frozen?
- Frozen plums will work perfectly for this recipe. Just let them thaw in the refrigerator overnight, and then make your sorbet.
Nutrition Information
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Calories
80kcal
(4%)
Carbohydrates
18g
(6%)
Potassium
111mg
(3%)
Sugar
17g
(34%)
Vitamin A
245IU
(5%)
Vitamin C
6.8mg
(8%)
Calcium
4mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 18g | 6% |
| Potassium | 111mg | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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