Plum, Rosemary & Gin Sorbet
Gin is well and truly the drink of the moment. With many boutique distilleries opening around the country (and the world). Delightfully herbaceous, it pairs well with plum and woody herbs. The booze is optional, but it does reduce the formation of ice crystals, resulting in a smooth-textured sorbet. Or do as I do, and use one of the fabulous non-alcoholic gins now available. See above for plum variety suggestions.
Ingredients
- 600 g firm-fleshed plums (see above), quartered, and stones removed
- ½ cup 100g sugar
- ½ cup 125ml water
- Sprig of rosemary or thyme
- Pinch of salt
- Juice of 1 lemon, about 3 tbsp
- 3 tbsp good-quality gin or vodka (optional)
Instructions
- Place the plum pieces, sugar, water, herbs, and salt into a saucepan. Cover, bring to a simmer, and cook for 10-15 minutes until the plums are tender. Remove from the heat, discard the herb sprig, and use an immersion blender to puree (or cool and puree in a blender or food processor).
- Pour into a freezer-safe bowl or tin and cool completely.
- Once cooled, stir through the lemon juice and gin, cover the bowl or tin, and place in the freezer.
- Freeze for one hour then remove and use a fork to whisk and break up the ice crystals.
- Return to the freezer for another hour, repeating this hourly mixing two more times.
- Freeze for another 3-4 hours before serving. Remove the bowl or tin from the freezer 10-15 minutes before serving to soften for scooping. Will keep for up to a month in the freezer.
Notes
If you have an ice cream maker you can certainly use it to churn the sorbet. Chill the plum puree well first then churn for 20-25 minutes or as instructed in the maker manual. And don't forget to put the ice cream maker bowl in the freezer well in advance - speaking from experience here!