Author Notes: I have been thinking about a recipe to submit for this contest and also trying to come up with a themed dessert, have friends coming over tonight to watch the season premier of True Blood. I got some gorgeous blood plums at the market yesterday and it came to me. Blood Plum Sherbet, the plums are the star, sweet and juicy with that beautiful red tinged flesh. I serve with blood plum slices macerated only with a little sugar. I added the plum with the skin to puree and afterwards put through a sieve this way you get the added benefit of some of the skin which contains most of the nutrients. The skin is quite tart and when you puree with the sweet flesh it’s a sweet/sour taste for that reason its important to adjust sugar level to suite your own taste preference. Note: I strained my puree then added back about 1/4 cup of the pulp and skin to give texture.
You can also make this into a sorbet by omitting the dairy and adding more plum puree. – sdebrango —sdebrango
Food52 Review: Such a refreshing treat. This recipe lets the flavor of the plum shine. It tasted like a frozen plum with just a hint of cream. With only four ingredients, it was easy and quick to make. And it was delightful to eat something that tasted so sinful, yet really was pretty fresh and healthy. I did not have to use as much sugar as the recipe called for so I felt pretty guilt-free. – Marcal —Marcal
Serves: 6-8 depending on serving size
cups Plum puree from 6-8 (or as many as it takes to yield 2 cups puree once its strained) very ripe preferably organic blood plums washed well, pits removed and chopped into quarters skin and all. Chop the plums into a bowl so you retain all the juices
cup Super fine sugar,if you don’t have superfine its ok use regular sugar (Add more if needed depending on how sweet you like it).
cup Cold Whole milk
Pinch of lime zest (one swipe on the microplane) to brighten Optional
Blood plums peeled and sliced
- Place the plum quarters with retained juice, lime zest and sugar in the food processor and puree until smooth.Pour through a sieve (If you want to keep the pulp in omit the sieve) into a mixing bowl and using a whisk beat in the milk adjust for sweetness how much sugar you add depends on the sweetness of the plums. Refrigerate until very cold at least 40 degrees. When cold pour into your ice cream maker and churn until the consistency of soft serve ice cream. Place in container and freeze until it’s a scoopable consistency about 2 hours. While sherbet is freezing peel and slice your plums, sprinkle with the sugar and refrigerate until ready to serve
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