posted by Becky 10-02-100 2:24 PM
Plum Sherbet
2 lb. ripe plums, pitted
1/2 cup sugar (more if needed)
1 tsp. unflavored gelatin
1 cup water
1/2 tsp. almond extract
Cook plums in a heavy saucepan over medium heat until soft, about 10 minutes, stirring occasionally. If necessary, add 1 tbsp. water to prevent burning. Cool plums, then puree in a blender. This should make about 2 cups.
Mix sugar and gelatin in a saucepan; add water and stir over low heat until dry ingredients are completely dissolved. Remove from heat and stir in extract.
Mix plum puree and sugar mixture. Pour into a freezer container. Freeze until partially, not quite totally, frozen, then take out and beat. Place back in freezer and allow to freeze completely.