Plum Sorbet With Black-Currant Liqueur
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves
2
Boil until syrup is reduced to generous 1 cup, about 6 minutes
3
Chill simple syrup until cold
4
Puree plums in processor until smooth
5
Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible
6
Discard solids in strainer
7
Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree
8
Transfer to ice cream maker and process according to manufacturer's instructions
9
Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days
10
Scoop sorbet into 4 dessert glasses or small bowls
11
Drizzle with additional crème de cassis, if desired
12
Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves
13
Boil until syrup is reduced to generous 1 cup, about 6 minutes
14
Chill simple syrup until cold
15
Puree plums in processor until smooth
16
Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible
17
Discard solids in strainer
18
Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree
19
Transfer to ice cream maker and process according to manufacturer's instructions
20
Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days
21
Scoop sorbet into 4 dessert glasses or small bowls
22
Drizzle with additional crème de cassis, if desired