CHEF JEFF — ONE BYTE AT A TIME: Plum Blackberry SorbetThis recipe was adapted from “Plum Gorgeous,” by Romney Steele (Andrews McMeel, 2011).
By: Herald Staff Report,
This recipe was adapted from “Plum Gorgeous,” by Romney Steele (Andrews McMeel, 2011).
Plum Blackberry Sorbet
1 pound plums, pitted and chopped
1 cup blackberries or black currants
½ cup granulated sugar
¼ cup water (less if fruit is exceptionally juicy)
1 teaspoon lemon juice or lime juice
1 tablespoon creme de cassis or currant syrup (optional)
Simmer plums, blackberries, sugar, water in saucepan over low heat until mixture is soft, pulpy. Let cool slightly, then puree with blender. Pass through sieve to remove seeds, skin. There should be about 2 cups of puree. Stir in lemon juice, cassis. Chill. Churn in ice-cream maker according to instructions. Serve when soft but firm, or transfer to freezer until hardened.
Yield: Serves 4.
Approximate nutritional analysis per serving: 160 calories, 0.5 grams fat (no saturated), no cholesterol, 1 gram protein; 41 grams carbohydrates, 37 grams sugar, 3 grams fiber, 1 milligram sodium, 20 milligrams calcium.
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