Plum sorbet with cardamom, ginger and vanilla
Sorbets
I often put just a hint of cardamom and cinnamon in my plum jam. Cardamom holds up well to the bold flavor of plums, so here's a sorbet recipe that uses not only cardamom, but an assertive counterpart, fresh ginger. A bit of vanilla adds a pleasant depth, but is optional. As I do when making jam, I use a combination of slightly underripe and fully ripe fruit. A couple of burgundy plums -- the ones with the black skin and dark red flesh -- give the sorbet a good, rich color. This recipe doesn't call for much sugar, so add more to taste, if you don't like it quite so tart. How much you need will depend on how tart your plums are. There can be a lot of variation in the sweetness of plums, so use your judgment. This mixture, frozen or just kept in the fridge (for up to a day or two) makes a splendid smoothie with vanilla or plain yogurt. Aren't the flavors of summer wonderful?! Enjoy!! - AntoniaJames
Share:
0
26
0
Comments