Plum And Red Wine Sorbet Food

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PLUM SORBET OR GRANITA



Plum Sorbet or Granita image

Use ripe, juicy red plums for this spicy, wine-infused sorbet or granita.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 8

125 grams (1/2 cup) red wine
1 clove
2 black peppercorns
1 teaspoon vanilla
83 to 100 grams (about 1/3 cup plus 1 teaspoon to 1/2 cup) sugar, to taste
900 grams (2 pounds) ripe red plums, pitted
20 grams (1 tablespoon) clover honey
33 grams (1 tablespoon plus 2 teaspoons) corn syrup

Steps:

  • Combine the red wine, clove, peppercorns, vanilla and sugar in a saucepan. Bring to a boil, reduce the heat and simmer 5 minutes. Remove from the heat and strain into a bowl. Allow to cool. Blend the plums with the honey, corn syrup and wine syrup in a blender until smooth. Chill for 2 hours or overnight.
  • If you are making granita, place a 9-by-11-inch baking dish in the freezer. You may omit the corn syrup and reduce the sugar if desired.
  • Using an immersion blender, blend the plum mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

PLUM AND RED-WINE SORBET



Plum and Red-Wine Sorbet image

Provided by Ruth Cousineau

Categories     Ice Cream Machine     Citrus     Dessert     Freeze/Chill     Kid-Friendly     Plum     Red Wine     Summer     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 1D2 quarts

Number Of Ingredients 9

1 pound ripe red, black, or prune plums, halved lengthwise and pitted
3/4 cup dry red wine
3/4 cup sugar
3/4 cup water
1 (3-inch) cinnamon stick
2 (3- by 1-inch) strips lemon zest (removed with a vegetable peeler)
1 teaspoon fresh lemon juice
8 black peppercorns
Equipment:an ice cream maker

Steps:

  • Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
  • Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

PLUM SORBET



plum sorbet image

Make and share this plum sorbet recipe from Food.com.

Provided by Jackie Perez

Categories     Frozen Desserts

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 4

3/4 lb plum, rinsed,pitted,sliced,and unpeeled
1 cup freshly-squeezed orange juice
3 tablespoons sugar
1 tablespoon orange zest

Steps:

  • Combine plums, orange juice, sugar, and orange peel in a blender.
  • Use the puree button on your blender until it is smooth.
  • Pour the mixture into a freezer safe dish, and put in your freezer for about 4 hours.
  • About half an hour before you are ready to eat it, puree it one more time in your blender.
  • You should keep it in the freezer until you're ready to eat.

Nutrition Facts : Calories 52.5, Fat 0.2, Sodium 0.4, Carbohydrate 13, Fiber 0.7, Sugar 11.5, Protein 0.5

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  • Make a spice bag with the cinnamon stick, cloves, star anise, and peppercorns. (Otherwise you'll need to count and fish them all out before you puree the mixture.)
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