i know that i have posted about sorbet twice before, but its good okay? and easy to make, refreshing, light, mmmm… so what? i like sorbet. i bought some santa rosa plums last week and they were ripe and so juicy. we actually had to hunch forward when eating them out of hand to save the juices from running down our shirts. this, to sean and i, is not a bad thing when eating fresh fruit. in my enthusiasm i bought about ten plums, which means we ate half and i made this sorbet with the rest.
the sorbet came out a beautiful jewel-toned pink, since i kept the skins on and strained them out after blending. i used the juice of one lime to brighten the flavor and added a few grates of fresh ginger which added a nice spiciness. i think all the flavors were lovely and a nice departure from what i usually put together. i garnished it with a bit of lemon balm (which we will be seeing again soon…) for contrast. i could also see this sorbet and lemon balm muddled in a glass with light rum as a nice cocktail…in fact i may be trying that tonight.
5-6 small plums (golf-ball sized)
juice of one lime
3/4 cup water
3/4 cup sugar
1/8 tsp fresh grated ginger
roughly chop plums (pits removed) and place in a medium saucepan with remaining ingredients. bring to a boil, reduce heat and cook until plums have broken down a bit–about five minutes. remove from heat and cool. pour mixture into a blender and blend until smooth, strain and cool completely in refrigerator before freeaing in ice cream machine.