Ingredients for Plum Sorbet
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How to Make Plum Sorbet
- Drain 1 lb plums, reserving the syrup.
- Remove stones from the plums.
- Blend or process the plums and reserved syrup until completely smooth.
- Pour the plum mixture into a medium saucepan. Add 1/4 cup Marsala wine, 3/4 cup granulated sugar, and the juice of 1 lemon.
- Bring to a gentle simmer over medium-low heat, stirring frequently, until the sugar dissolves completely. This should take about 5-7 minutes.
- Pour the mixture into a freezer-safe container. Cover tightly with foil or plastic wrap.
- Freeze for several hours, or until the mixture is slushy and partially frozen.
- In a clean, grease-free bowl, beat 2 large egg whites until soft peaks form.
- Gradually add 1/4 cup granulated sugar to the egg whites, beating on high speed between each addition, until stiff, glossy peaks form.
- Gently fold the beaten egg whites into the partially frozen plum mixture.
- Return to the freezer. Stir gently every 30-45 minutes for the first 2-3 hours to prevent large ice crystals from forming.
- Freeze until solid, about 4-6 hours, or overnight.
- Serve in elegant glass bowls, topped with a dollop of fresh cream or a sprig of mint, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
116g
Fat
0g
Carbs
10g
