Chrysta 10 min. 15 min.

If you want to beat the heat, I’m giving you one more way to do it:  by eating a deliciously cool, seasonally inspired, Roasted Plum and Syrah Sorbet.  The secret to this sorbet are ripe plums and a great drinkable wine, like the 2007 Letoyant Creole wine from Tesoro Winery.

This sorbet had three inspirations that led me to develop it.  

  1. I taught a baking class demo at Surfas Los Angeles to 40 baking enthusiasts, and I over-purchased produced.  I had 7 extra plums, and needed to use them asap.
  2. It’s been incredibly hot here in West Los Angeles where I live, which is a little unusual given we get the wonderful ocean breezes from the Venice and Santa Monica beaches.
  3. My friend gave me a bottle of wine that she was working with, and because it had been opened, I needed to use it asap.

 

Time was ticking, I had ingredients that were near expiration, and the temperature was rising.  I just knew this sorbet would be something amazing.  And it is.

 

About the Ingredients:

The Plums:  Bright Black Plums from Ventura.

The Wine:  A 2007 Syrah from Tesoro Winery in Temecula, California.  The Syrah, named Letoyant Creole, has notes of plum and vanilla,  which was a perfect ingredient for this sorbet as the flavors were incredibly complimentary.

An added bonus:  The two main ingredients were created within 85 miles of my house, which I love. 

 

Making this Sorbet:

Special Equipment:  You won’t need an ice cream maker/sorbet maker for this sorbet recipe, though you absolutely can use one.  I wanted to make this recipe for the masses, people who might have a blender or a food processor, but not an ice cream maker.

 

Ingredients:

  • 7 black plums, roasted* (recipe follows)
  • 1 Cup of Simple Syrup* (recipe follows)
  • 1/2 Cup of Letoyant Creole 2007 Syrah (or bright red wine that has cherry or plum notes)

 

Special Tools/Equipment Needed:

  • Measuring Cup
  • Strainer
  • Saucepot
  • Blender or Food Processor
  • Baking Sheet

 

Step 1:  Roast Plums

   

  1. Preheat oven to 350 degrees.
  2. Wash plums.
  3. Slice plums in half and remove the pits.
  4. Place plums, cut side down, on a baking sheet lined with foil or parchment paper (for easy cleanup).
  5. Roast the plums in the oven for 25-30 minutes, or until the skin and flesh is soft to the touch.
  6. Remove from oven and let cool at least 10 minutes before handling.

 

Step 2:  Make the Simple Syrup

   

  1. Measure 2/3 Cup of Water and 3/4 Cup of sugar.
  2. Pour sugar and water into a sauce pot and stir ingredients together.
  3. Over medium heat, cook mixture until clear.  (About 4-5 minutes).
  4. Remove from heat, and pout into a heat-proof measuring cup or container.
  5. Set aside to cool at least 15 minutes.  (you can speed up cooling process in the fridge)

 

Step 3:  Make Plum Puree

  1. Place cooled plums in a food processor and blend for 3 minutes.  You can also do this in a Vitamix or blender.
  2. Press plum puree through a strainer. This will catch the skins and pulp, making the puree and sorbet very smooth.
  3. Set aside.

 

Step 4:  Make the Sorbet Base.

  1. In a bowl, stir plum puree and simple syrup together.
  2. Stir in 1/2 C of Syrah (or alternate red wine)
  3. Set aside.

 

Step 5:  Freeze

Freezing with an Ice Cream Maker

  1. If you are using an ice cream maker, you want to chill the sorbet mixture until at least 40 degrees, or chill for 2 hours.
  2. For everyone else, you will be using the freeze-and-scrape method for making your sorbet.

 

Freezing without an Ice Cream Maker (Freeze-and-Scrape method)

 

 

          

           

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  1. Place the sorbet base in a freezer-safe container.  Place in freezer for an hour.
  2. At this point, the sorbet will be partially frozen around the edges.  Scrape the frozen edges of the sorbet away from the walls of the sorbet and push toward the middle of the container.
  3. Place container back in the freezer for another hour.
  4. Scrape the frozen edges of the sorbet away from the walls of the container, and push toward the middle of the container.
  5. Continue this process until the sorbet is no longer loose (liquid).
  6. You may scoop the sorbet at this stage and enjoy it, but it  will have some ice crystals in it, sort of like a granita.
  7. To store the sorbet, make sure to cover this finished sorbet with a lid.

 

For a smoother sorbet:

If you want a smoother, creamier sorbet, you can scoop the frozen sorbet into a food processor and blend for 1-2 minutes, or until smooth.