Plums are the last of the summer fruits to arrive, and they stay around long enough to welcome in the fall. Having a batch of this sorbet in the freezer is the perfect way to extend the warm glow of summer just a few more weeks.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Slice the plums in half and remove the pits. Cut the plums into eighths and put them in a medium, nonreactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, for 8 minutes, or until tender. Remove from the heat and stir in the sugar and raspberries. Let cool, to room temperature.
Step 2
Once cool, purée the mixture in a blender or food processor until smooth. If you wish, press the purée through a mesh strainer to remove the seeds. Stir in the kirsch.
Step 3
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 4
Serve scoops of Plum-Raspberry Sorbet in Gingersnap Ice Cream Cones (page 230).
To Seed or Not to Seed
Step 5
Normally I’m a fan of leaving things as close to their natural state as possible. Yet in many of the frozen desserts with berries, I choose to strain out the seeds. Why? Much of the pleasure of eating ice creams, sorbets, and sherbets is in the smooth, creamy mouthfeel, and crunching on seeds, or getting them stuck between your teeth, can be somewhat unpleasant if there are a lot of them. Especially if you don’t have a toothpick handy afterward. If you do wish to keep the seeds in your mixtures, by all means do so. Or compromise a bit by straining out half of the seeds and leaving the rest in.
