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Recipe Summary
Yield: Makes 2 1/2 quarts
Ingredients
Ingredient Checklist
3 1/2 pounds plums (10 to 12)
3/4 cup sugar
1 cinnamon stick
2 teaspoons fresh lemon juice, or to taste
Plum Sorbet
Cook's Notes
This soup can be made up to two days ahead of time and refrigerated.
Gallery
Recipe Summary
Yield: Makes 2 1/2 quarts
Gallery
Recipe Summary
Yield: Makes 2 1/2 quarts
Recipe Summary
Yield: Makes 2 1/2 quarts
Yield: Makes 2 1/2 quarts
Makes 2 1/2 quarts
Ingredients
Ingredients
- 3 1/2 pounds plums (10 to 12)
- 3/4 cup sugar
- 1 cinnamon stick
- 2 teaspoons fresh lemon juice, or to taste
- Plum Sorbet
Directions
Cut all but one of the plums in half and remove pits. Cut halves in half again and combine with 6 cups of water, the sugar, and the cinnamon stick in a large nonreactive saucepan.
Bring mixture to a boil, lower heat, and simmer, stirring occasionally, until the plums are very soft, about 35 minutes. Crush larger pieces of plums with the back of a wooden spoon. Remove from heat, remove the cinnamon stick, and stir in the lemon juice.
Chill thoroughly. Cut remaining plum into slices. Serve soup with scoops of sorbet and garnish with plum slices.
Cook's Notes
This soup can be made up to two days ahead of time and refrigerated.
Cook’s Notes
This soup can be made up to two days ahead of time and refrigerated.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Plum Soup with Three Plum Sorbets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Plum Soup with Three Plum Sorbets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
