Plum Sorbet

Do you ever think of certain fruits as too good to be used in a recipe?

That's how I felt the first time I had plums this summer. They were so perfect I just wanted to eat them whole, enjoy them in their complete, unaltered shape. The second time I had them, well, I started having plans for them but gave in to instant enjoyment. The third time, however, I dared.

I reduced them to a puree then froze them into a sorbet but the flavor was still whole, un-messed with and complete.

Don't you love its lovely crimson color?

I know you do ;)

Only two ingredients in this sorbet.

Enjoy!




Plum Sorbet Recipe

4 servings

6 large, sweet, ripe plums
1/2 teaspoon lemon juice

Bring a pot of water to a boil. Blanch the plums for one minute. Drain and allow to cool a bit. Gently peel the skin with your fingers. Cut the plums in half and discard the pits.

Puree the plums in a food processor or blender. Add the lemon juice. Transfer to an ice cream machine and churn according to manufacturer's instructions. Freeze in a lidded container until set.