PLUM SORBET ICE CREAM RECIPE
1 1/4 cups sugar
1 cup water
9 ripe red plums
1 teaspoon fresh lemon juice
Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves. Increase heat and bring to boil. Cool sugar syrup completely. Halves and pit the plums. Transfer to food processor and purée. Strain purée through sieve into bowl. Stir in 1 cup of the sugar syrup (reserve the rest for another use) and add the lemon juice. Pour into ice cream machine and
freeze according to manufacturer's directions.
RASPBERRY SORBET
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints raspberries, washed and hulled
1 1/3 cup simple syrup
1/4 cup fresh lemon juice
Purée the raspberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
STRAWBERRY MILK SORBET
1 pint strawberries, washed, hulled, and coarsely chopped
1/3 cup superfine sugar
1 tablespoon fresh lemon juice
2 cups skim milk
6 tablespoons non-fat dry milk
1 1/2 teaspoons vanilla extract
Heat milk, sugar, and non-fat dry milk in saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the strawberries, lemon juice, and vanilla.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
STRAWBERRY SORBET
2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons superfine sugar
1/4 cup fresh lemon juice
Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart
TOMATO & BASIL SORBET
5 fresh ripe tomatoes
1/2 cup fresh lemon juice
1 teaspoon salt
1/2 cup simple syrup
1 tablespoon tomato paste
6 fresh basil leaves, coarsely chopped
Peel, core and seed the tomatoes. Purée in a food processor. You should have about 3 cups Purée. Stir in remaining ingredients. Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
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