Plum Sorbet with Black-Currant Liqueur |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
|
The sorbet can also be made with pluots or plumcots (plum-apricot hybrids). Ingredients:
1 cup sugar |
1 cup water |
1 1/2 pounds ripe purple plums, quartered, pitted |
1/4 cup crème de cassis (black-currant liqueur) plus additional for drizzling, if desired |
Directions:
1. Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
2. Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
3. Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.
4. One serving contains the following: Calories (kcal) 162.27; % Calories from Fat 0.0; Fat (g) 0.00; Saturated Fat (g) 0.00; Cholesterol (mg) 0; Carbohydrates (g) 38.87; Dietary Fiber (g) 2.04; Total Sugars (g) 35.14; Net Carbs (g) 36.83; Protein (g) 0.33 Nutritional analysis provided by Bon Appétit
|
|