By Cat, Nov 2007 (Photo, right, from Wikimedia Commons)
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.