Sunday, August 9, 2015

Midsummer Sorbet (with plums and cherries)

I don't know about where you live, but around here everyone's gardens are growing like crazy. My mom and brother both have 5 foot tall tomato plants and they're still growing! All the fruit trees are in high production and the zucchini plants are so nuts you can basically watch them grow over the course of an afternoon. So between friends and various family members and even my coworkers at the library, I have been gifted a lot of produce. I love free stuff, and I value resourcefulness and making the most of what I have on hand. So I've been making and freezing pesto, drying plums, blending smoothies and juicing on the regular before the fruit flies take over my house and carry me away into the night. One thing I've done with a surplus of local plums was turn them into a delicious, creamy, ultra refreshing, ice cold sorbet. I was suprised by how easy it is to make. It was my first time attempting sorbet from scratch and I wasn't sure it could be pulled off without a fancy ice cream maker, but it totally can (you'll still need a blender or a food processor).

I used cherries because that's what I had in my fridge, but you can definitely use whatever kind of berries you like/just picked/found left on your doorstep. If you use raspberries or blackberries, you'll need to strain the seeds out between the simmering and blending stages.

Midsummer Plum and Cherry Sorbet

1 pound fresh plums
1 cup cherries
1 cup water
1/2 cup sugar (more or less to taste, depending on the sweetness of your plums)

Cut the plums in half and remove the pits. Attempt to do the same with your cherries, but you might just make a big juicy mess trying to gouge the pits out any way you can. Salvage the remains and put them in a saucepan with the plums. Add the water and sugar and heat over medium-high until everything starts to simmer. Reduce heat, cover, and let it all cook at a low simmer for 8 minutes. 

Remove the pan from heat and let it cool to room temperature. Puree the plum/cherry mixture in a blender or food processor until smooth. Transfer the mixture into a loaf pan and freeze.

After the sorbet has frozen, break it up into chunks and blend or puree again so that it has a nice smooth sorbet-y texture. Freeze it again, then sit in the shade and enjoy!

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