Plum and Armagnac Sherbet
8 servings
200 minutes
Plum and Armagnac sherbet is an exquisite dessert of French cuisine, embodying elegance and richness of flavors. Its history dates back centuries when Armagnac, one of France's oldest brandies, was combined with dried fruits to create refined treats. The taste of this sherbet is unique: the rich sweetness of plums is complemented by complex woody-spicy notes of Armagnac, while the refreshing acidity of orange juice adds balance. The delicate texture achieved through careful grinding and chilling makes it a perfect finish to a gourmet dinner. This dessert can be served in chilled glasses or paired with almond cookies to enhance its flavor depth. It is ideal for gourmets who appreciate the sophistication of traditional French cuisine.
1
In a small container, mix prunes and armagnac and let sit for 24 hours at room temperature.
- Pitted prunes: 200 g
- Armagnac: 1 glass
2
In a small pot, mix sugar and 0.75 cups of water and bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer for 2 minutes.
- Sugar: 0.8 glass
- Water: 2 glasss
3
Pour the syrup into a blender and add prunes. Blend until pureed. Add orange juice, the remaining cold water, and mix well again.
- Pitted prunes: 200 g
- Orange juice: 0.5 glass
- Water: 2 glasss
4
Then strain the mixture through a sieve into a bowl and refrigerate for 1 hour.
5
Transfer the mixture to the ice cream maker, then to a container, and place it in the freezer for 2 hours.