Plum Sorbet
- Reviews 2
Ready In: 40 mins
Serves: 6-8
Ingredients
- 1 (825 g) can plums in heavy syrup (approx) or 1 (825 g) can equivalent of stewed fresh plums, in their syrup
- 3⁄4 cup marsala
- 1⁄2 cup sugar
- 1 lemon, juice of
- 3 egg whites
- 1⁄3 cup sugar
Directions
- Drain plums but reserve syrup.
- Remove stones from plums.
- Blend or process plums and syrup until smooth.
- Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
- Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
- Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
- Leave for several hours until mixture is slushy and partially set.
- Beat egg whites until soft peaks form.
- Add sugar gradually, beating between each addition.
- Gently fold beaten egg whites through partially frozen plum mixture.
- Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
- Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).
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