Wednesday, December 28, 2011

Happy Fourth Day of Christmas. Sugarplum Champagne Sorbet from Zested.

Sugarplum Sorbet
Makes 1 pint, serves 4
5 cups very ripe sugarplums, pitted (~8 to one cup)*
1/2 cup water
1 tablespoon champagne or St. Germaine
Simple Syrup
1/3 cup sugar
1/3 cup water
In a blender or food processor combine sugarplums and 1/2 cup water. Cover and blend or process until pureed. Press plum mixture through a fine-mesh sieve; discard pulp.
To make simple syrup: Mix sugar and water together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool completely.
In a large bowl combine strained plum mixture, champagne, and 1/2 cup of the cooled simple syrup. Continue to add syrup 1 tablespoon at a time until you reach your desired sweetness, which will depend on the ripeness of your fruit.
Chill mixture at least 1/2 hour in freezer, until temperature reaches around 40 degrees (do not be tempted to skip this step!). Churn in an ice cream maker according to manufacturer’s directions. Freeze for at least two hours to set before serving.
For an added touch, top small scoops of sorbet with a clove and sprig of mint or basil for an elegant, fresh-picked feel.
Note: If you don’t have sugarplums, any juicy plum should work, the riper and sweeter the better.

Side note: Justine and Ursula, I will send e-mails soon. :) 

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