Plum Sorbet

[Ron-NY]

combine all the ingredients in a small saucepot and bring to a boil.
Lower to a simmer and simmer 10 min, stirring frequently.
Remove from heat and cool slightly.
Pour sorbet into a shallow pan, cover with plastic wrap and place in the freezer for 2 hours. A ring of ice should begin forming in this length of time.
Remove from freezer. Using a whisk, stir the frozen portion into the center; return to freezer for another hour and repeat.
If it freezes too hard you can aerate it with a few spins in a food processor and then returning it to the freezer.

[Brutal_Dreamer]

I never knew it was so easy to make sorbet. Thanks Ron!

Cheers,
BD

[pavel]

That is easier that I would have expected too. For those watching their calorie intake (which in all truthfulness would not include me, LOL), I wonder if the consistency would be affected by something like 'Splenda'?

[Ron-NY]

That is easier that I would have expected too. For those watching their calorie intake (which in all truthfulness would not include me, LOL), I wonder if the consistency would be affected by something like 'Splenda'?

not sure...may cause it to freeze solid but worth a try

[muis01]

I will definitely try this one out.
My mum has an plum tree completely full with plums at this moment. so we are looking for all different things to make, otherwise we will eat plum jam for the rest of our lives!

Stefanie

[Ron-NY]

I will definitely try this one out.
My mum has an plum tree completely full with plums at this moment. so we are looking for all different things to make, otherwise we will eat plum jam for the rest of our lives!

Stefanie

I have a recipe for a plum cake somewhere that a member of my OS shared with me...let me see if I can find it...it is delicious. BTW...love plum jam, you can always send me a few jars, LOL

[muis01]

I have a recipe for a plum cake somewhere that a member of my OS shared with me...let me see if I can find it...it is delicious. BTW...love plum jam, you can always send me a few jars, LOL

I'd love to have that recipe!
All ideas are most welcome!

Stefanie