Plum sorbet
3 servings
30 minutes
Plum sorbet is a refined dessert from Russian cuisine that combines rich fruity flavor with refreshing coolness. Its roots trace back to the tradition of making homemade cold sweets, where ripe fruits were turned into delicate frozen treats. This sorbet surprises with its bright ruby hue from the plum skins while preserving the natural tartness and sweetness of the fruit. A smooth texture is achieved through careful straining, and flavor balance is created by adding lemon juice and a pinch of salt. Perfect for a hot day, it not only refreshes but also delights with its lightness without overwhelming sweetness. It can be served as a standalone dessert or as a wonderful complement to other fruits and pastries.
1
Remove the pits from the ripe plums, leaving the skin, as it will color the sorbet bright red. Cut the plums into wedges.
- Plums: 550 g
2
In a small saucepan over medium heat, combine all ingredients and cook for 15 minutes until the plums are soft. Remove from heat, let cool, load the plums in syrup into a blender and blend until smooth. Strain the mixture through a fine sieve for an ideally smooth texture and refrigerate overnight.
- Plums: 550 g
- Sugar: 130 g
- Lemon juice: 3 tablespoons
- Water: 70 ml
- Salt: pinch
3
Freeze in the freezer for ice cream according to the instructions and place in the freezer for at least 5 hours until solid.
4
If there is no freezer, pour the mixture into an ice cream container, place it in the freezer, and stir its contents every 20-30 minutes until it freezes. For a less icy consistency, additionally blend the sorbet in a blender in several batches and freeze it completely again.