By Cat, Nov 2007 (Photo, right, from Wikimedia Commons)
- See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream & Frozen Dessert Basics
True sorbet is made without milk or cream. Instead, water, coffee, tea or fruit juice is used as the liquid. (If it includes milk/cream, it is more properly called sherbet or ice cream, depending on the amount of milk/cream).
This recipe, made with the pulp and juice of ripe plums, and no milk or cream, is a true sorbet. Of course, you could certainly add milk or cream; fatty dairy helps slow down the absorption of the sugars from the fruit and the added sweetener(s). For example, you might reduce the amount of plum puree by 1 cup, replacing it with 1 cup of milk and cream mixture.
This recipe is adapted from Nourishing Traditions, by Sally Fallon with Mary G. Enig, PhD. (1). Makes 1 quart.
Note that other stone fruits including peaches, apricots and nectarines could be used.
Ingredients & Equipment:
- 2 pounds plums
- 1 ½ cups filtered water, divided
- ½ cup maple syrup or raw local honey (OR ¼ tsp stevia extract powder and 2 Tbsp maple syrup or raw local honey)
- large saucepan
- small saucepan
- food mill
- large bowl
- wooden spoon
- ice cream freezer
- ice and rock salt (if using old-fashioned freezer)
(Photo of food mill, right, from Wikimedia Commons)
- Cut plums in half, remove pits, and cook with ½ cup water until soft.
- Lift out plums with slotted spoon into a food mill (photo, right); process plums into large bowl, leaving the skins behind.
- Meanwhile, bring 1 cup water to a boil; add sweetener(s) and mix with a wooden spoon. Simmer about 10 minutes. Let cool; add to plum mixture. Refrigerate several hours until well cooled.
- Freeze in a 1.5 – 2-quart ice cream freezer, according to manufacturer’s directions. See also Ice Cream & Frozen Dessert Basics section on “Freezing the Ice Cream” for details.
- For ease of serving, transfer to an empty yogurt container with lid, and store in freezer.
- Nourishing Traditions, by Sally Fallon with Mary G. Enig, PhD.; see Beloved Cookbooks for more about this book.