Plum And Red-Wine Sorbet
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
43
Spice
39
Sweetness
57
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes
2
Discard cinnamon stick and zest
3
Purée in batches in a blender until very smooth (use caution when blending hot liquids)
4
Force purée through a fine-mesh sieve into a bowl, discarding solids
5
Cool, uncovered, then chill, covered, until cold, at least 2 hours
6
Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour
7
Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes
8
Discard cinnamon stick and zest
9
Purée in batches in a blender until very smooth (use caution when blending hot liquids)
10
Force purée through a fine-mesh sieve into a bowl, discarding solids
11
Cool, uncovered, then chill, covered, until cold, at least 2 hours
12
Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour