I was never a huge fan of ice cream until I dated Tom. It’s not that I didn’t like it, of course, but it just wasn’t my first choice of desserts and I wasn’t one of those people who wanted to eat it all summer long or anything. Tom, however, is definitely one of these people and, for better or worse, now I am, too. I think my love for ice cream and frozen treats has increased exponentially every summer, which makes kicking dairy this time of year a bit of a bummer.
Enter this sorbet. I’ve mentioned before that, somewhat weirdly, I’m a big fan of plums. Most people can take them or leave them, but me? I’ll take them every time. Because of that, I’m really surprised it has taken me so long to make this sorbet. Rest assured, I won’t wait that long to make it again. This sorbet is pretty much perfect. It’s sweet, it’s tart, it’s creamy. And can we talk about the gorgeous color?!
See the picture below? This is why I wanted to try and get photos during nap time. Didn’t happen. I started snapping a few when Zachary was in the other room and sure enough, he comes out, sees that it’s ice cream, and instantly starts going for it, like I’m not even there. Like nothing is even there, except him and the ice cream. When I shooed him away from the bowl, his hands ended up in the ice cream container. 😛
Plum Raspberry Sorbet
From The Perfect Scoop by David Lebovitz
1 lb. plums
1 cup water
2/3 cup sugar*
3/4 cup raspberries (fresh or frozen)
1 tsp. kirsch or framboise (optional)
Halve the plums, removing the pits. Cut each half into 4 wedges and place in a saucepan with the water. Bring to a simmer, and then cover and cook on medium-low, stirring occasionally, until plums are tender, about 8 minutes. Remove from the heat and stir in the sugar* and rasperries. Allow to cool to room temperature.
Puree the mixture in a food processor or blender. Place a mesh strainer over a bowl and pour the liquid through the strainer, pushing with a wooden spoon or spatula, to get rid of the seeds. Stir in the kirsch, if using. Cover the bowl and place in the refrigerator until thoroughly chilled.
Chill the mixture thoroughly according to your ice cream manufacturer’s instructions.
*I think you can get away with using less sugar, if you want. I think my batch was maybe a tad too sweet, since our raspberries and plums were both in season and quite sweet on their own.
Plum Raspberry Sorbet