Sweet Rose Creamery’s Plum Sorbet
Shiho Yoshikawa of Sweet Rose Creamery in Santa Monica is a master of many things, but our favorite is her ability to turn farmers market fruit into killer ice cream. Our current favorite is the brown butter and blood orange ice cream. We love everything about the Sweet Rose Creamery’s collection and hope you’ll enjoy this refreshing sorbet.Print this recipe
A few tips as you make your fruit-based sorbets and ice creams:
- Leave the skin on the plums! It gives the sorbet a better color and texture.
- Taste your fruit before you being. If they lack acidity, add a bit more lemon juice. If they aren’t sweet enough yet, add a few more Tbsps of sugar.
- You can use honey for smoother textured sorbet in place of sugar, but use a lesser amount since honey is sweeter than sugar.
- Your sorbet will taste better if the fruits is at the height of its ripeness!
Sweet Rose Creamery's Plum Sorbet
|1.5 lbs.||Plums (Santa Rosa, Black Splendor, Flavor King, and Elephant Heart for the tart luscious plum sorbet)|
|2 Tbsps||Fresh lemon juice|
- Taste your plum and decide your sugar level and cooking methods. If they are sweet, you will need less sugar. If they are tart and skin is tart, you will need more sugar.
- Bring water and sugar to boil. If fruits is soft and fragrant already, turn the heat off, then add fruits. Let it steep for half an hour. If fruits are still crisp, let the it simmer until fruits are soft but still holding their shape. The length of cooking will depend on your state of your fruits. It is always better to slightly undercook your fruits and let them steep off heat for 15 to 30 min.
- Place all in the blender with lemon juice and salt. Strain though fine mesh sieve and cool over ice bath (metal bowl over ice water).
- When cool, rest in the fridge at least 6 hours to overnight. Churn according to your ice cream maker's instructions.