| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 206 | 0.3g | 0g | 52g |
| sugars | fibre | protein | salt |
| 51g | 2g | 1g | 0.01g |
Plumcot Sorbet is a fresh and flavorful sweet treat that I am thrilled to share with you. When I ponder over a dessert that accompanies the tastefulness of nature and its breathtaking symphony, my thoughts often come to rest on this simple yet exquisite dish. With its harmonious blend of fruity tart and sweet, it conjures up memories of crisp morning walks in the Colorado Rocky Mountains, where my culinary journey first began.
The Inspiration Behind the Plumcot Sorbet
Now, you may be wondering why a man known for his game meats and trout dishes has turned his hand to this brightly flavored dessert. Well, the Plumcot Sorbet is no ordinary sweet course. It is a refreshing testament to the beauty of the wild outdoors, a lover’s promise to marrying the rugged with the refined. The plumcots, a delightful cross between plums and apricots, are reminiscent of the wild fruits that Gordon and I loved picking on our many hikes through the Colorado wilderness.
Not Just Taste, but Health Benefits Too
Besides its mouthwatering allure, the Plumcot Sorbet also manages to tickle health-conscious bones in all the right ways. Plumcots are rich in Vitamin C, known for its immune-boosting properties and essential for the overall wellbeing. It’s also a dish low in fat, assuming you opt to skip the vodka, which makes it a guilt-free pleasure.
And if you choose to include the vodka? You will be preparing a sorbet with a smoother, softer consistency, turning this beautiful dish into the ultimate adult’s treat.
A Perfect Pairing
The crisp and light nature of this Plumcot Sorbet makes it an excellent palate cleanser between courses, particularly if you’re planning a feast centered around rich, hearty cuisine. Try serving it after a delicious helping of Trout Meuniere.
The Plumcot Sorbet is also a unique take on traditional fruit sorbets, offering a wonderful surprise for your guests who might be expecting a more typical lemon or raspberry flavor. Just another reason why I love this recipe so much!
With each spoonful of this vibrant sorbet, I can scarcely help but recall those cherished memories of rambling through the Colorado wilderness, hand-in-hand with Gordon, and observing the world in its most beautiful forms. The Plumcot Sorbet, for me, is not just a recipe; it’s a connection to those experiences, those moments— distilled into a bowlful of sweet, evocative delight. I invite you to savor the Plumcot Sorbet and hope it creates for you the same joyous world of flavors and irresistible charm as it does for me.
What You’ll Need
- 1 cup of sugar
- 1 cup of water
- 4 cups of Plumcots, halved and pitted
- Juice of 1 lemon
- 2 tablespoons of vodka (optional)
Method
Step One
Start by making a simple syrup. Combine the sugar and water in a saucepan and bring to a boil over medium heat, stirring until the sugar has completely dissolved. Once the sugar has dissolved, remove the saucepan from the heat and allow the syrup to cool.
Step Two
While the syrup is cooling, prepare the plumcots. Cut them in half and remove the pits, then place them in a blender or food processor.
Step Three
Add the lemon juice to the blender or food processor with the plumcots. Blend until the mixture is smooth. If you prefer a chunkier sorbet, you can pulse the mixture until it’s at your desired consistency.
Step Four
Once the simple syrup has cooled, slowly add it to the plumcot mixture while the blender or food processor is running. Continue to blend until the syrup is fully incorporated. If you’re using vodka, add it to the mixture at this time.
Step Five
Transfer the sorbet mixture to an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer, stirring every 30 minutes until the sorbet is at the desired consistency.
Step Six
Once the sorbet is done churning or has reached the desired consistency in the freezer, transfer it to a lidded container and freeze it for at least 2 hours before serving. Enjoy your homemade plumcot sorbet!
