Summer
Plum Sorbet with Cardamom, Ginger and Vanilla
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26 Reviews
lapadia
August 9, 2010
I love sweet and tart, beautiful picture...now if only the sun would shine up here in the PacNW!
AntoniaJames
August 12, 2010
Thank you (somewhat belatedly . . . this one slipped by me somehow). Hope you've gotten some sunshine. We were overcast and chilly all day yesterday, and it's been unusually cool all summer here, with many more days staying cold and overcast until noon, so I (sort of) know the feeling. ;o)
lastnightsdinner
August 6, 2010
What a lovely, elegant dessert. Love the combination of flavors here.
AntoniaJames
August 6, 2010
Thank you! It is a great combination The sweet-tart flavor of the plums makes it all work, plus the fact all of the flavoring ingredients have about the same degree of strength/boldness. ;o)
dymnyno
August 4, 2010
AJ, your sorbet looks gorgeous!! I think opinions about the weather are all relative...it's 86 up here and we think we are having a cold spell!
TheWimpyVegetarian
August 4, 2010
We're about 20-30 degrees cooler than that, and no sun in sight as I look out the window. Makes for dreary days. Sounds like we should all be heading to your place!
TheWimpyVegetarian
August 3, 2010
Brilliant!! We just got back home and I've been thinking of making plum sorbet and plum ice creams all week. I love the use of cardamom here. Just wonderful! I'm going to take a stab of making mine hopefully tomorrow.
AntoniaJames
August 4, 2010
Welcome back. Have fun with whatever you make today! Hope it's warmer up there, as it is cold, cold, cold this side of the tunnel!
TheWimpyVegetarian
August 4, 2010
I've lost count of the mornings we've had to put the heat on to warm the house up a bit over the last month! We're lucky if the cold, drizzly fog burns off by early afternoon. Tahoe, on the other hand, was sunny sunny sunny with perfect temps!
themissingingredient
August 3, 2010
Looks especially yummy on a hot day. It is a verry beautiful dessert!
AntoniaJames
August 4, 2010
Thanks! It hasn't been very hot here this past week or so, but even so, we've enjoyed this sorbet, and the others I've made. I went out of my way to find some organic burgundy plums, to give it that deep rich color. ;o)
Sagegreen
August 3, 2010
What a gorgeous presentation! Love the glass, too, not to overlook that color and those flavors.
AntoniaJames
August 4, 2010
Thanks so much. I took about ten shots, and after the third or fourth, the stem of that glass started looking really smudged . . . but of course, I didn't realize that until the photos were uploaded. Alas, we live and learn. I did pick the shot with the best light refraction on the crystal. ;o)
Lizthechef
August 3, 2010
Lovely photo and recipe!
AntoniaJames
August 4, 2010
Thank you, Lizthechef! Waterford on a matte black Steinway O makes just about anything look great . . . tried your plum butter recipe last night. Will add a comment to that recipe page. ;o)
WinnieAb
August 3, 2010
LOVELY!
AntoniaJames
August 4, 2010
Thanks, WinnieAb. I've been drooling over that photo of your hazelnut custard tart. . . . . ;o)
drbabs
August 3, 2010
yummy
AntoniaJames
August 4, 2010
Yours looks and sounds so yummy, too! Been thinking for weeks about a sorbet using Prosecco . . . . ;o)
drbabs
August 4, 2010
And I was thinking of using cardamom in mine, but my husband prefers cinnamon so i used it instead! Mind meld week!
AntoniaJames
August 4, 2010
I sometimes use both cinnamon and cardamom, but felt it would be just too much, with the ginger, and the vanilla. My plum jam usually has a touch of cinnamon and a tiny pinch of cardamom. The ginger tends to get lost in the jam cooking process, but I may try adding crystallized, next time . . . a great idea picked up from Lizthechef. ;o)
AntoniaJames
August 3, 2010
Thank you so much, Sunchowder! I just posted a photo. I'm making myself a smoothie for lunch. Can't wait. ;o)
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