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Plum-Raspberry Sorbet

Source: Fine Cooking - Issue No. 16
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Yields 6 cups, serves 6
For this sorbet, the fruit is poached in the syrup to soften the fruit and intensify its flavor before it's puréed.
1 3/4 cups sugar
1 3/4 cups water
1 cup fresh raspberries (or frozen, thawed)
6 very ripe plums, quartered and pitted
2 tablespoons vodka
1 tablespoon fresh lemon juice
Plum-Raspberry Sorbet Recipe at
In a saucepan, combine the sugar and water over high heat. Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have a little more than 2 1/2 cups syrup.

In a medium saucepan, combine the raspberries and plums with 1 cup of the warm syrup. Poach the fruit over medium-low heat until it's very soft, 5 to 10 minutes. Allow the fruit and syrup to cool briefly and then purée the mixture in a food processor or blender. Strain the purée through a fine sieve into a medium bowl.

Combine the purée with the remaining 1 1/2 cups simple syrup, the vodka, and the lemon juice. Let the mixture cool to room temperature. For faster freezing, transfer the cooled mixture to the refrigerator to chill there first. Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.

Serving size = 1 cup

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Icy Goodness: Sorbets & Granitas
Nutrition Facts per Serving
Yield:   Yields 6 cups, serves 6
Calories: 283
Sodium: 1mg
Fiber: 2g
Carbohydrates, Total: 69g
Protein: 1g
% Cal. from Fat: 3%
Fat. Total: 1g
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