Plum Rosemary Gin Sorbet
Cooking time45 min
This plum rosemary gin sorbet recipe talks about how to make a refreshing sorbet with great depth of flavor. You can make it to get relief from the hot and humid conditions and it is always advisable to use rosemary-infused gin for making this sorbet.
If you do not have an ice cream machine, sorbet has to be placed in a freezer-proof pan and allowed to freeze. The next step is to stir the mixture. The freezing and stirring process must be continued a few times to create a consistent texture.
1) Take a small pan and sugar should be added after pouring 4 ounces of water.
2) This mixture must be brought to boil over medium heat and you have to boil it for 5 minutes. (Make sure that the sugar is dissolved completely and you need to keep on stirring during the boiling process).
3) The next step is to take a medium sized pan and all plum halves should be added to the pan after poring 1/4 cup of water.
4) It must be brought to simmer over low heat for 5 minutes covered. (Stir occasionally and make sure that the fruit has softened)
5) Once it is done, remove from the heat.
6) Plum and liquid need to be added to a food mill and they should be processed using a disc that is medium sized. (Stop when the pulp and juice have been extracted).
6) Then, the plum mixture has to be added to the sugar syrup.
7) Lemon juice, creme de cassis and gin should also be added.
8) They should be stirred well to combine and cooled in the refrigerator until fully chilled. (Keeping overnight is the best option).
9) In order to freeze the sorbet, an Electric Ice Cream Machine needs to be used and the manufacturers instructions need to be clearly followed.
- Lemon juice - 1 tablespoon. (It should be fresh squeezed).
- Creme de Cassis - 1 tablespoon.
- Rosemary-infused gin - 3 1/2 tablespoons.
- Italian Prune plums - 1 1/2 pounds. (They should be cut in half and pitted).
- Granulated sugar - 3 ounces.