Plum Sorbet
Their striking colour and intense fruitiness make plums ideal for sorbets. Serve and enjoy as is or layer a yellow plum sorbet and a red plum sorbet in a pan for Cabana Plum Sorbet (see below). Or serve in small scoops with a selection of complementary ices, such as orange, strawberry and lime.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 163 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 40 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 3% |
| vit C | 23% |
| folate | 1% |
Preparation:
In food processor, whirl Plum Compote until smooth and slightly fluffy. Press through fine sieve. Pour into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours.
Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week).
Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week).
Additional Information
- Variation
Cabana Plum Sorbet: For an elegant dessert, line 9- x 5-inch (2 L) loaf pan with plastic wrap. Alternately layer red and yellow sorbets, or 1 colour of sorbet and vanilla ice cream, to make 4 layers; freeze for 4 hours. (Make-ahead: Freeze for up to 1 week.) Cut into 1-inch (2.5 cm) thick slices.
Makes 8 servings.
Source
Canadian Living Magazine: September 2007
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