Woke up with a paper bag full of Greengage plums and pears at the door. They must be from my dad old house. These are the best plums I have ever eaten: sweet and bursting in syrup-like juice when ripe. Another sorbet recipe sounds good when too many to eat fresh. Adjust sugar to your sweet taste.
- 1¾ pounds ripe soft Greengage plums
- 3/4 cup sugar
- 1 pinch of flaky sea salt
- 1 Tablespoon of plum brandy (optional)
- Wash and pit the plums and finely puree them in a food processor.
- Add sugar and salt to the fruit puree, mix together, cover and chill until very cold in the fridge or bring the mixture to a boil in a medium sauce pan, then low the heat down to moderate medium to simmer. Stir often about 5 minutes to soften the skin, then pour the mixture in a coarse food mill to remove some large piece of skin. Chill in the fridge until very cold about 4 hours or in freezer about 1 hour or overnight.
- Mix in plum brandy (optional), transfer the puree mixture to your ice cream maker and process according to manufacturer’s directions.
- Scoop into a container, cover and freeze until firm, about 4 hours or overnight.