Black Plum Sorbet
from pgacon.com
"Delicious when you have top-quality summer plums."
1½ lb ripe black plums (~ 5), pitted, coarsely chopped w/peel
2 T lemon juice, freshly squeezed
1 c water, divided
½ c granulated sugar
2 T Kirsch
Put the plums in a saucepan with the lemon juice, ¼ cup water; simmer, stirring occasionally, for 10-15 minutes.
Meanwhile put the sugar and ¾ cup water in a small saucepan; heat until all the sugar is dissolved. Add the Kirsch and cool.
Combine the plum mixture and the sugar/Kirsch syrup in a blender; process until smooth. Strain through a sieve into a bowl and chill.
Process in an ice-cream maker.
from pgacon.com
"Delicious when you have top-quality summer plums."
1½ lb ripe black plums (~ 5), pitted, coarsely chopped w/peel
2 T lemon juice, freshly squeezed
1 c water, divided
½ c granulated sugar
2 T Kirsch
Put the plums in a saucepan with the lemon juice, ¼ cup water; simmer, stirring occasionally, for 10-15 minutes.
Meanwhile put the sugar and ¾ cup water in a small saucepan; heat until all the sugar is dissolved. Add the Kirsch and cool.
Combine the plum mixture and the sugar/Kirsch syrup in a blender; process until smooth. Strain through a sieve into a bowl and chill.
Process in an ice-cream maker.