Greengage Plum Sorbet- Kem Đá Mùi Mận Xanh

Vietnamese food


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)
  1. Wash and pit the plums and finely puree them in a food processor.
  2. 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.
  3. Mix in plum brandy (optional), transfer the puree mixture to your ice cream maker and process according to manufacturer’s directions.
  4. Scoop into a container, cover and freeze until firm, about 4 hours or overnight.

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