Well, I finally got around to making this plum sherbet! I bought some white nectarines and a bag of plums about a week ago. The nectarines disappeared in a couple of days, but the plums lingered because they weren’t as sweet. This past Sunday I was looking for something in the fridge and aha, there were those plums.
So, I’ve never been one to follow a recipe to a tee. I always use what I have…
Here’s what the recipe called for and what I actually used:
- 1-1/2 pounds black plums (about 5), pitted and chopped
- I had this, no problem
- 3 tablespoons fresh lemon juice, or to taste
- Nope, didn’t use it…mines were tart enough
- 1/2 cup sugar
- Used a little more sugar…I have a sweet tooth
- 2 tablespoons kirsch
- I used about ½ cup of white wine that my daughters-in-law did not finish on their last visit.
I put everything in the pot and simmered until the plums were soft. I also added a small stick of cinnamon. I used my Nutra blender to puree the plums along with the juices. The cinnamon stick was discarded except for one tiny piece which got ground up with the plums.
All of this was placed in a plastic container with a lid and left to freeze overnight. I must say…not sure what the original recipe was supposed to taste like, this was the bomb-diggity!!
You’ve got to try this. I’m going to do it again but this time around any fruit is fair game except for maybe bananas!
Let me know if you’ve tried it. I’d love to know what your results were!