Blood Plum Sherbet

By • June 26, 2011 • 23 Comments

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Author Notes: I have been thinking about a recipe to submit for this contest and also trying to come up with a themed dessert, have friends coming over tonight to watch the season premier of True Blood. I got some gorgeous blood plums at the market yesterday and it came to me. Blood Plum Sherbet, the plums are the star, sweet and juicy with that beautiful red tinged flesh. I serve with blood plum slices macerated only with a little sugar. I added the plum with the skin to puree and afterwards put through a sieve this way you get the added benefit of some of the skin which contains most of the nutrients. The skin is quite tart and when you puree with the sweet flesh it's a sweet/sour taste for that reason its important to adjust sugar level to suite your own taste preference. Note: I strained my puree then added back about 1/4 cup of the pulp and skin to give texture.
You can also make this into a sorbet by omitting the dairy and adding more plum puree. - sdebrango
sdebrango

Food52 Review: Such a refreshing treat. This recipe lets the flavor of the plum shine. It tasted like a frozen plum with just a hint of cream. With only four ingredients, it was easy and quick to make. And it was delightful to eat something that tasted so sinful, yet really was pretty fresh and healthy. I did not have to use as much sugar as the recipe called for so I felt pretty guilt-free. - MarcalMarcal

Serves 6-8 depending on serving size

  • 2 cups Plum puree from 6-8 (or as many as it takes to yield 2 cups puree once its strained) very ripe preferably organic blood plums washed well, pits removed and chopped into quarters skin and all. Chop the plums into a bowl so you retain all the juices
  • 3/4 cups Super fine sugar,if you don't have superfine its ok use regular sugar (Add more if needed depending on how sweet you like it).
  • 1 cup Cold Whole milk
  • Pinch of lime zest (one swipe on the microplane) to brighten Optional
  • 2 Blood plums peeled and sliced
  • 1 teaspoon Sugar
  1. Place the plum quarters with retained juice, lime zest and sugar in the food processor and puree until smooth.Pour through a sieve (If you want to keep the pulp in omit the sieve) into a mixing bowl and using a whisk beat in the milk adjust for sweetness how much sugar you add depends on the sweetness of the plums. Refrigerate until very cold at least 40 degrees. When cold pour into your ice cream maker and churn until the consistency of soft serve ice cream. Place in container and freeze until it's a scoopable consistency about 2 hours. While sherbet is freezing peel and slice your plums, sprinkle with the sugar and refrigerate until ready to serve

Tags: plums, sherbet,cold dessert

Comments (23) Questions (0)

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almost 3 years ago wssmom

The colors are spectacular! And hope the other night was as much fun as it sounded!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, Oh it was so much fun I am kind of silly but its good to know my friends are as silly as I am. Had a great time, the show was fantastic and the food was really good.

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almost 3 years ago TheWimpyVegetarian

This sounds amazing, and what a beautiful color this is!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, it is really beautiful, the color so vibrant. Blood plums are just about my favorite summer stone fruit.

Dscn3274

almost 3 years ago inpatskitchen

So beautiful!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much, amazing how gorgeous fruit is!

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almost 3 years ago Sagegreen

Love this color!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I was asounted at the color also. Those plums are incredibly beautiful!

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almost 3 years ago EmilyC

Yum -- this looks really good and refreshing.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks EmilyC!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

My friend is bringing cold beet soup, not sure what my other friend is bringing. Lots of red tonight!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL! What fun!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

It is going to be a hoot tonight!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

A tangent to the subject - my daughter and I got Forks High School Baseball Team shirts and dressed as members of the Cullen family baseball team to go to the first Twilight movie. She was Roaslie and I was Esmé. It's such fun getting to an age where being ridiculous is a blast.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh that had to be so much fun, I agree who cares now.You are so lucky you and your daughter do those things together, mine is slightly embarassed. My friend and I will have to so something like that when we go to the new Twilight movie thats so much fun!!
Oh got the rest of the menu for tonight one of the girls is bringing very rare filet of beef with a red wine reduction and pommagranite martini's. I got off easy with the sherbet quickly going to put together a salad!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

My daughter is a dancer and very much her own person. She's refreshingly disinhibited about public displays of uniqueness or silliness. I admire her tremendously for that; it's taken me over 50 years to get there.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

At this point in my life I like to have some fun and yes be a little silly at times. All in good fun!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Life is too short to not ; )

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I know the color is spectacular, going to post pics later off to work right now, I have been waiting since last year for the new season, I'm a true blood fan!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

So right - it's beautiful!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you I just love the color of those plums.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Anything else thematically appropriate on your menu?

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmmmm! I imagine the color is spectacular! What a fun evening.