- Special Pricing
- Active Time 20m
- Total Time 2h 20m
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 frounceen, thawed)
- 6 very ripe plums, quartered and pitted
- 2 tablespoons vodka
- 1 tablespoon fresh lemon juice
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
283 calories; 1g total fat; 0mg cholesterol; 1mg sodium; 69g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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