While experimenting with frozen desserts, I was inspired by David Lebovitz's red wine raspberry sorbet that was featured on the design*sponge blog. Here's the link if you're curious: http://www.designspongeonline.com/2010/07/special-edition-dessert-with-david-lebovitz-giveaway.html. (Don't tell him, but I have a little crush on him.) I was thinking of what to do with the big ripe juicy plums I bought this week, and I thought a sorbet with Prosecco would be lovely and refreshing for summer. The cinnamon in this recipe is from Penzey's--it's Vietnamese extra fancy cinnamon. I like it because it has a little heat (like red hots candy) and a really rich flavor. (This is pretty much the only cinnamon I like.) If you don't have an ice cream freezer, the fruit base is a wonderful sauce. There will still be some small pieces of plum in the mixture after cooking. That was fine with me; you could strain them if you like. You could add a cup of water instead of Prosecco to make a non-alcoholic sorbet if you don't drink alcohol. (But alcohol does help the sorbet stay nice and soft.) And, unfortunately, the bubbles don't really make it into the sorbet, so any dry white wine will work; I just love Prosecco. - drbabs —drbabs
Test Kitchen Notes
This recipe is easy enough to prepare and it produces a deliciously elegant dessert. The flavors start out with the sweet fruitiness, then you get the cinnamon and vanilla that make you think of eating cobbler, then the sparkling wine reminds you that this is a "grown up" dessert. I'll definitely make this again, but next time I’ll use my immersion blender instead of a potato masher for smaller lumps of plum. And, yes, now I'm obsessed with making sorbet. – nannydeb —The Editors
1 1/2 quarts of sorbet
sugar, depending on the sweetness of your plums
large red plums, peeled, pitted, and coarsely chopped (yielding about 3 cups of fruit)
In a large saucepan, dissolve sugar and salt in water over medium heat and bring syrup to a boil. Stir in plums, and cook, stirring frequently, and mashing plums with a potato masher until the mixture is the consistency of very thick honey. (About 5-10 minutes) Transfer to bowl and refrigerate till very cold—2-3 hours or overnight.
Add juice, zest, vanilla extract and cinnamon to mixture. Whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer's instructions. After about 15 minutes (when mixture is beginning to freeze), pour Prosecco into ice cream freezer in slow stream. Process till entire mixture is frozen into a soft sorbet.
Transfer to another container to freeze. Serve on its own, over pound cake, or with vanilla ice cream. Enjoy!