Plum Sorbet

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While prime ice cream season might be fading away with the arrival of crispy fall weather, some of the best sorbets can actually be made with what nature has in store right now. Apples make wonderful sorbets, in case you’ve never tried that, and plums do too. We’re working with the latter here, and can’t recommend it enough. Plus, many of us (well, not us this year – so thank you neighbors) have more plums than we can possibly eat, making sorbet both an unusual and practical application, since it’ll last for a long time in the freezer. You can actually also just freeze halved and pitted plums just as they are, and then make this sorbet at a later date. We have done that, and it works great. Oh, and if you use purple or red-ish plums, you can also count on a beautiful color, adding a touch of flair to any dinner party dessert.

Making sorbet is as easy as can be, and requires very few ingredients. For those of you wondering why on earth vodka is one of them, however, fear not – this minimal amount of alcohol will prevent any ice crystals from forming, guaranteeing a sorbet smooth as velvet (although it is of course optional to use it). We like to churn our sorbets in our ice cream maker, but if you don’t have one (and you shouldn’t, unless you’d use it often!), just place the container in the freezer, and then take it out every so often to stir (approx. every other hour). That should do it. And while you make this, we’re off picking apples at another neighbor’s house. Endless amounts of fruit are wasted in people’s backyards this time of the year, all the while we happily buy imported bananas from the store. It’s totally crazy, but thankfully easily remedied. Just go pick!

600 g plums, pitted
1/2 dl water
135 g sugar (~1 1/2 dl)
2 tbsp baking syrup (ljus sirap)*
2 tsp vodka (optional)
1 tbsp lemon juice

*if you don’t have access to baking syrup (ljus sirap here in Sweden), replace with an additional 2 tbsp sugar

  1. Place the pitted plums and water in a medium saucepan. Simmer over medium heat, stirring occasionally, until the plums are soft, approximately 10-15 minutes.
  2. Using an immersion blender, puree the plums until smooth. A food processor or blender can also be used, but be sure to let the mixture cool before transferring and blending.
  3. Add in the sugar and syrup into the saucepan with the plum puree and simmer over medium heat again until the sugar is dissolved. Remove from the heat and let cool. Place in the fridge and chill overnight, or for at least 6 hours.
  4. Churn the sorbet according to the ice cream maker instructions (see note in intro text if you don’t have an ice cream maker). Ours takes approximately 20 minutes. Transfer to a freezer proof container, and allow to sit in the freezer at least a few hours before serving.

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