BLACK-PLUM SORBET WITH HONEY AND THYME
To make a sorbet is to perform alchemy, to transform a perfectly ripe, sweet piece of fruit into a distillate of itself. These are lofty words for a simple process, which boils down to making a plum purée and a honey-thyme syrup, mixing them together and freezing the whole thing. The pinch of ascorbic acid, or vitamin-C powder, is there to prevent browning of the fruit. As always when it comes to sorbets, use the best fruit you can find.
Provided by Jonathan Hayes
Categories ice creams and sorbets, dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Dissolve the sugar in 1/2 cup water over medium heat. Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, pressing them under the surface of the syrup. Allow them to steep for 1 hour.
- Meanwhile, peel and pit the plums, chopping them coarsely as you do. Combine the plums, about 1/3 of the skin, the ascorbic acid and salt in the bowl of a food processor. Process until smooth.
- Remove the thyme sprigs from the syrup and stir in the honey until dissolved. Pour 1/2 cup of the honey-thyme syrup into the plum mixture and process until blended. Taste the mixture; it should be sweet, but not intensely so. If plums were underripe, you might need to add a little more syrup. Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream maker. Set up to finish in the freezer.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 29 milligrams, Sugar 11 grams
BLACKCURRANT & MINT SORBET
Bursting with dramatic and intense flavours
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.
- Cook the blackcurrants in the syrup with the glucose for about 5 mins until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips. Stir in the lemon juice and cool.
- Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins, then serve with sprigs of fresh mint.
Nutrition Facts : Calories 301 calories, Carbohydrate 78 grams carbohydrates, Sugar 56 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
PLUM LIQUEUR
Another Liqueur I have been wanting to try. Every year I try to remember to make this with my excess of plums and every year I still forget! It takes up to 2 months before this can be consumed. If using corks paraffin was can be used for the seal, cool and dry filled bottle and dip the neck of the bottle into melted paraffin wax to cover the cork about 1.2 inch down the neck of the bottle.
Provided by Tisme
Categories Beverages
Time P2m2D
Yield 3-4 cups
Number Of Ingredients 3
Steps:
- Prick the plums very well and put in a jar or bottle with the sugar. Cover tightly and leave to stand for 2-3 days or until the juice runs freely.
- Pour in the gin and cover tightly. Leave in a warm place for about 2 months.
- Strain, squeezing out as much juice as possible, and pour into sterilized bottles and cork tightly.
Nutrition Facts : Calories 1080.1, Fat 0.5, Sodium 5, Carbohydrate 152.3, Fiber 2.3, Sugar 149.6, Protein 1.2
BLACK CURRANT DRIZZLE CAKE
A delicious cake that is just right for taking on a picnic, or for a garden party or for just because!!
Provided by Marie Rayner
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 pound loaf tin and line with baking parchment, allowing the ends to drape over for easy removal.
- Put the butter, caster sugar, flour, eggs and vanilla into a large bowl. Beat together with an electric whisk until pale and creamy, about 5 minutes. Spread one third of the batter into the prepared pan. Sprinkle with 1/3 of the black currants.. Dot another 1/3 of the batter over top of the currants. Spread over carefully. Sprinkle another 1/3 of the black currants over top. Finally spread with the remaining batter, reserving the remainder of the currants for after.
- Place into the heated oven and bake for about one hour, until risen and a skewer inserted in the centre comes out clean. Remove from the oven.
- Place the remainder of the currants in a bowl along with the granulated sugar. Add the lemon juice and stir in with a fork, lightly mashing the fruit just a bit.
- Take a skewer and poke holes all into the top of the cake. Spoon the fruit,sugar and juice mixture over top evenly. Allow to cool completely before removing from the pan. The top should be set and crisp. Cut into slices to serve. Eat within a few days. (So NOT a problem!!)
PLUM SORBET
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
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
PLUM SORBET WITH BLACK-CURRANT LIQUEUR
Provided by Bon Appétit Test Kitchen
Categories Liqueur Ice Cream Machine Dessert Low Fat Low Cal High Fiber Frozen Dessert Currant Plum Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- 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.
- 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.
- Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.
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TOP 10 BLACKCURRANT RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
- Summer pudding. This basin summer pudding is a winner on all fronts – it allows you to use up your stale bread as well as a large batch of whatever summer fruits you can lay your hands on.
- Blackcurrant sorbet. Fat-free sorbet is the summer cooler to top all others. This version has a rich and deep flavour, levelled out by fresh mint and sugar syrup.
- Berry crumble. This irresistible pudding isn’t just for chilly nights and Autumn entertaining. Our warmer weather recipe contains a mixture of summer fruit and a base of fresh strawberries.
- Blackcurrant vodka. If you like your booze with a sweet edge, try making your own flavoured liqueur. Our versatile fruit vodka recipe is easily adapted - just replace the 250g of cranberries with the same quantity of fresh blackcurrants.
- Blackcurrant sauce. Berry and game seasons coincide, and if you’re lucky enough to pick up fresh grouse, cut through its rich flavour with a fruit-based sauce.
- Blackcurrant compote. Compote couldn’t be easier to make, and it can be used on yogurt, swirled into ice cream, in cocktails, pies, desserts and so much more besides.
- Blackcurrant pie. Pile a mound of summer berries into a pan, top with an almond pastry lid and let the oven do the work. Soon the fruit will have broken down into a warm red sauce, ready to meld lovingly with cold vanilla ice cream.
- Blackcurrant cordial. Make your own refreshing summer drink using a glut of blackcurrants. Combine this tart fruit with sugar and zingy lemon juice to make a simple syrup.
- Blackcurrant queen of puddings. Tart blackcurrant compote and buttery brioche crumbs give this classic British dessert a vibrant twist. It’s traditionally made with raspberries, but we think the sharpness of blackcurrants balances perfectly with the sweet fluffy meringue topping.
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- 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.
- 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.
- Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.
EASY PLUM AMARETTO SORBET - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.9/5 (9)Servings 8-10Cuisine American, FrenchCategory Dessert
- Add the plums to a food processor or blender and blend until they're finely pureed. Blend in the Amaretto and the honey, and taste to adjust either one of them.
- If you have time, chill this mixture in the refrigerator until cold. I'll be honest, I don't have the patience for that, so I process my puree in my ice cream maker right away.
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