When I was at the farmers' market a few weeks ago, the main fruit vendor was definitely pushing his product. While I was perusing the beautiful fruitly flesh, they dropped their prices for two pounds of fruit. So while I was only planning to get a couple of plums, I ended up with a bag full. Couple that with a slightly too sweet petite sirah and you've got an amazing sorbet.
This recipe is adapted from Epicurious
- 4 plums, pitted and chopped
- 1 C red wine
- 1/2 C sugar
- 1/2 C water
- 1 cinnamon stick
- 5 cloves
- 10 whole peppercorns
- 2 large strips of lemon zest
- Juice of half a lemon (about 1 T)
In order to more easily fish out the cloves, pierce them into the lemon zest. Add all the ingredients to a small sauce pan and bring to a boil. Turn to medium and cover. Cook, stirring occasionally for about 30 minutes.
Take off the heat and allow to cool to room temperature. Cool for a few more hours in the fridge. Pull out the lemon zest, cloves, and cinnamon. Put the rest of the ingredients in the blender and smooth. Process in an ice cream maker.
Serve immediately or put in the freezer to harden a bit more.
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