Plum Sherbet

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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line