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Recipe Summary

Yield: Makes 1 quart

Ingredients

Ingredient Checklist

2 1/4 pounds Kelsey, Freedom, or Santa Rosa plums (about 9)

3/4 cup sugar

1/4 teaspoon salt

2 teaspoons cognac

1 teaspoon balsamic vinegar

Gallery

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Yield: Makes 1 quart

Makes 1 quart

Ingredients

Ingredients

  • 2 1/4 pounds Kelsey, Freedom, or Santa Rosa plums (about 9)
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons cognac
  • 1 teaspoon balsamic vinegar

Directions

Cut plums in half and remove pits. Cut halves into 1 1/2-inch pieces. Combine plums, 3/4 cup water, the sugar, and the salt in a 5-quart nonreactive saucepan. Cook over medium heat until plums break down, about30 minutes. Stir occasionally to prevent plums from scorching.

Remove from heat and cool slightly. Puree mixture in a food processor and strain into a medium bowl set over an ice bath to chill. Stir in cognac and vinegar.

Freeze mixture in an ice-cream maker according to manufacturer’s instructions.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Plum Sorbet

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Plum Sorbet

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest