Monday, July 23, 2012
Nothing screams summer like a couple scoops of sorbet. For the longest time I was completely intimidated to make my own sorbet ... and I am really not sure why. Maybe the name intimidated me more than anything, so I brushed aside sorbet recipes. However, that changed this past weekend. What sent me over the edge and into sorbet making abandon was a bunch of fresh plums that I received in my weekly CSA bag. I love the last few weeks of July as stone fruit can be found in abundance, at least here in California. I grew up having one of the prettiest views (at least to my liking) from my bedroom window ... a glorious plum tree that was the home to several families of sweet song birds. I remember the day my dad had to cut it down and my view was never quite the same. Thus, my love affair with plums started at a young age and has carried on into adulthood.
So, it was over this past weekend that I found a recipe for Plum Sorbet that I knew I had to try and surprisingly, it was one of the most approachable and simplistic recipes I have ever used. I brought out my ice cream maker (which also makes sorbet) quartered and pureed my plums, pushed the puree through a sieve, added a 1/4 cup of sugar to my pureed plums, a teaspoon of freshly squeezed lemon juice, and a 1/4 cup of water, stirred, and then poured my sorbet mixture into my ice cream maker for thirty minutes. Afterwards, I scooped the sorbet into a large bowl that I covered and placed in the freezer for two hours. During dinner I could hardly wait to scoop sweet summer plum sorbet that was entirely homemade ... by me. And with every spoonful, I promised myself to never let a recipe intimidate me again as one may never know the outcome. Happy Monday everyone ... bisous.