Black Doris Plum Sorbet

3:10 pm on 5 February 2016

Ingredients

  • canned black doris plums 1 x 850g can, juice reserved
  • gin 50ml

Method

Cut plums in half and remove stones. Place plums in a dish or container, or lay on a tray lined with baking paper, and freeze for at least 8 hours or overnight until frozen hard.

Place frozen plums in a food processor with about 1/4 cup of the reserved plum juice, blend until smooth.

Return to container and freeze until ready to serve.

To serve, scoop into serving bowls (I like to chill my serving bowls in the freezer too before serving, so they keep the sorbet nice and cold when served) and pour over a little gin or vodka if using.

From Afternoons with Jesse Mulligan

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