A Sorbet Experiment

Hi all. It’s come to my attention that posts are re-appearing in people’s feed readers. This is probably because I am updating the photo links. Basically I have to re-upload all my photos to get them into iPhoto and synced with Flickr. I didn’t think it would re-send the posts through! Sorry about the nuisance!

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Today I made sorbet. I had plums and nectarines which were just on the verge of going off. I had a recipe for plum sorbet. And I had a sugar replacement which I wanted to try out.

The sorbet was a great texture so I think the recipe is good. It was way too sweet for my tastes though and I’m not sure whether this is due to the sweetener or the recipe simply calling for too much sugar.

Plum and Nectarine Sorbet

Adapted from Jaime Magazine Recipe Yearbook 2010/11

INGREDIENTS

8-10 plums, stoned and quartered (I added 3 nectarines as well)

200g sugar (100g of mine was sweetner)

1 egg white

Juice of 1/2 a lemon

PROCEDURE

1. Combine the plums and half the sugar in a large heatproof bowl. Cover tightly with clingfilm and set over a pan of simmering water to release the plum juices – about 30 minutes. Sieve the plums, gently pressing down, to give about 300ml juice – top up with a little water if need be.

2. Make a sugar syrup by dissolving the remaining sugar in 100ml boiling water. Pour the syrup into the plum juice and stir to combine. Chill the mixture.

3. Beat the egg white until frothy, then squeeze in the lemon juice and stir into the plum juice. Taste, add more syrup if necessary. Churn in an icecream maker according to the instructions.

This recipe makes 750g sorbet.