Homemade plum sorbet (recipe and instructions in comments)
Homemade plum sorbet (recipe and instructions in comments)
by Gulliveig
2 Comments
Gulliveig
Ingredients:
* 450 g plums (net) * 10 g lemon juice, freshly squeezed * 220 g water * 150 g sugar * 2 g locust bean gum (carob seed flour)
Wash and prepare the plums (final weight prepared: 450 g), cut in half and place in a saucepan with the remaining ingredients.
Bring the mixture to the boil briefly while stirring.
Finely puree the mixture and pour into a clean glass or chrome steel container.
Cover the liquid ice cream mixture with a lid (or cling film) and leave to cool and infuse in the fridge for at least 1 hour (or up to 12 hours).
Pour the liquid ice cream mixture into the container of the ice cream maker and freeze while stirring. This takes about 45 minutes with my machine.
Enjoy the plum sorbet immediately or place in a freezer-safe, preferably pre-cooled container, cover and freeze in the freezer for at least another 2 (to 4) hours.
**Note:** We used fresh plums, but frozen plums can also be used for the sorbet. Simply add the frozen plums to the saucepan with the remaining ingredients, but use hot water instead of cold water.
2 Comments
Ingredients:
* 450 g plums (net)
* 10 g lemon juice, freshly squeezed
* 220 g water
* 150 g sugar
* 2 g locust bean gum (carob seed flour)
Wash and prepare the plums (final weight prepared: 450 g), cut in half and place in a saucepan with the remaining ingredients.
Bring the mixture to the boil briefly while stirring.
Finely puree the mixture and pour into a clean glass or chrome steel container.
Cover the liquid ice cream mixture with a lid (or cling film) and leave to cool and infuse in the fridge for at least 1 hour (or up to 12 hours).
Pour the liquid ice cream mixture into the container of the ice cream maker and freeze while stirring. This takes about 45 minutes with my machine.
Enjoy the plum sorbet immediately or place in a freezer-safe, preferably pre-cooled container, cover and freeze in the freezer for at least another 2 (to 4) hours.
**Note:** We used fresh plums, but frozen plums can also be used for the sorbet. Simply add the frozen plums to the saucepan with the remaining ingredients, but use hot water instead of cold water.
Nice!