Gin is well and truly the drink of the moment. Paired with the tartness of freshly picked moth free plums and woody herbs this sorbet is a refreshing dessert on these hot humid nights. The Gin is optional, but it does reduce the formation of ice crystals, resulting in a smooth-textured sorbet.
Preparation time: 20 minutes
Cook time: 10-15 minutes
Freezing time: 5-6 hours
Serves 6-8
Ingredients
- 600g firm- red fleshed plums, quartered and stones removed
- ½ cup (100g) sugar
- ½ cup (125ml) water
- Sprig of rosemary or thyme
- Pinch of salt
- Juice of 1 lemon, about 3 tbsp
- 3 tbsp good-quality gin or vodka (optional)
Method
- Place the plum pieces, sugar, water, herbs and salt into a saucepan. Cover, bring to a simmer and cook for 10-15 minutes until the plums are tender. Remove from the heat, discard the herb sprig and use an immersion blender to puree (or cool and puree in a blender or food processor).
- Pour into a freezer-safe bowl or tin and cool completely.
- Once cooled, add the lemon juice and gin, cover the bowl or tin and place in the freezer.
- Freeze for one hour then remove and use a fork to whisk and break up the ice crystals.
- Return to the freezer for another hour, repeating this hourly mixing two more times.
- Freeze for another 3-4 hours before serving. Remove the bowl or tin from the freezer 10-15 minutes before serving to soften for scooping. Enjoy within one month.
