Plum Sorbet With Sloe Gin Recipes

Steps:

• In a blender combine all ingredients and blend until uniform. There will be flecks of peel.
• Pour this into a cake layer pan.
• Freeze for about one hour, and then mix with a fork.
• Every half hour, keep mixing with a fork to break up the ice crystals.
• This takes about 3 hours to freeze.
• Serve.

Steps:

• Wash the plums and remove any leaves and stalks. Pierce the plums all over with a fork or the tip of a sharp knife, then halve (leave the stones in). Tip into a large, sterilised, sealable jar (about 2 litres) with a wide neck - the plums should easily fit inside. Alternatively, divide between two smaller jars.
• Sprinkle over 150g sugar and add the gin (reserve the gin bottle if you're planning to decant the plum gin back into it later). Seal the lid and give the jar a good shake. Store in a cool, dark place for at least a month, giving it a shake every few days for the first week or so to mix everything together and dissolve the sugar.
• Check the flavour after a month and continue to infuse if you prefer a stronger flavour - it can be left for up to three months. Or, add another 50g sugar and leave for two or three weeks if you prefer it sweeter. When you're happy with the flavour, strain the gin through a fine mesh cloth or muslin into a clean bottle and discard the fruit (you can also eat the boozy plums alongside sponge cakes or ice cream). Store in a cool, dark place. Drink on its own, in a G&T or mix with lemon juice and sugar syrup for a plum gin sour.

Steps:

• Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
• Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

Steps:

• 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!).