| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 0g | 0g | 36g |
| sugars | fibre | protein | salt |
| 33g | 1g | 1g | 0.01g |
Today we’re whisking away our palate on a journey of flavor with a classic sweet-treat. The recipe in focus is the refreshing and light, Japanese Plum Sorbet. Deriving its vibrant burst of flavor from the heart of fresh Japanese Plums, this sorbet assimilates not just the deliciousness, but also the health benefits that these special plums have to offer.
The Midwestern Connection
Kindling my Nebraska roots, I couldn’t be more excited about incorporating the farm-fresh produce into an enticing recipe. While it’s a far cry from a corn casserole or hearty beef stew, this sorbet brings about a delightful change without abandoning the essence of using fresh ingredients straight from the farm. Just as we are accustomed to harvesting what the land offers us and then putting it to the best use in our Midwestern kitchens, Japanese plums are the protagonists in their separate story of seasonality and freshness.
Riding The Flavor Wave
The Japanese Plum Sorbet is an exquisite mix of sweetness, bitterness, and a touch of tanginess, with the subtle twist of sake and a hint of salt augmenting its overall charm. Its authenticity is akin to sophisticated desserts like Sakura Mochi or Matcha Ice Cream, tying together a beautiful narrative of traditional Japanese dessert overtures.
Health Is Wealth
The Japanese Plum Sorbet is not one to hold back on health benefits. Aside from the soul-stirring taste, Japanese plums, or Ume fruits, offer an impressive line-up of vitamins, antioxidants, and fiber. The combination of sake, a light beverage low in sugar, and lemon juice, rich in vitamin C, bestows this dessert with an exceptional health edge. It’s a delightful way to indulge in a chilled dessert, without straying from a balanced eating habit.
Pair this sorbet with an equally refreshing Seared Scallop course or perhaps a flavorful Chicken Yakitori and you’re set for a gastronomic adventure. Rest assured, the Japanese Plum Sorbet will linger on your taste buds long after the last spoonful.
What You’ll Need
- 1 cup of sugar
- 1/2 cup of water
- 1/2 cup of sake (Japanese rice wine)
- 2 tablespoons of lemon juice
- 5 large Japanese plums (ripe), pitted and diced
- A pinch of salt
Method
Step One
Combine the sugar and water in a medium saucepan. Heat over medium heat, stirring frequently, until the sugar has completely dissolved.
Step Two
Add the sake and lemon juice to the saucepan, stir thoroughly to integrate into the sugar syrup. Remove the saucepan from the heat and allow it to cool slightly.
Step Three
While the syrup is cooling, pit and dice your Japanese plums. Make sure they are ripe for the best flavor and texture in the sorbet.
Step Four
Add the diced plums to your cooled syrup mixture, and then with a pinch of salt. Stir to combine all ingredients.
Step Five
Pour the plum and syrup mixture into a blender or food processor. Blend until the mixture is smooth and without lumps, this should take about 1-2 minutes.
Step Six
Transfer the blended mixture into a large bowl and cover it. Chill in the refrigerator for at least 2-3 hours, or until completely cold. This will make the churning process more efficient and improve the texture of your final sorbet.
Step Seven
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. This would usually take about 20-25 minutes. Once churned, the sorbet should be a light, fluffy texture.
Step Eight
Transfer the churned sorbet into a freezer-safe container and freeze for at least 2 hours, or until firm. Serve your homemade Japanese Plum Sorbet in chilled glasses or bowls. Enjoy it as a refreshing treat on a hot day!
