Cinnamon plum sorbet
Difficulty level: easy
Ingredients
- 800 g plums mature french
- 120 to 150 g sugar (depending on fruit acidity)
- 15 cl water
- 1 stick cinnamon (or 1/2 tsp cinnamon powder)
- 1 c. tbsp lemon juice
- 1 egg white for more creaminess (optional)
Instructions
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Wash, pit and cut the plums into pieces.
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In a saucepan, bring the water, sugar and cinnamon stick to a boil. Leave to infuse for 10 to 15 minutes off the heat, then remove the cinnamon.
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Add the plums to the syrup and cook over low heat for 5 to 10 minutes, just to soften them. Add the lemon juice.
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Finely blend the mixture until you obtain a smooth puree. Optionally pass through a sieve for a silkier sorbet.
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Let cool completely, then:
· in an ice cream maker: churn until firm.
· without ice cream maker: place in the freezer and mix every 30–45 min for 3 to 4 hours
Option: incorporate a lightly whipped egg white for a lighter sorbet.
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Serve well chilled, possibly with: a few pieces of fresh plums, a dash of honey, or a crispy tuile or shortbread biscuit.
© AOPn Prunes
