Plum and Red-Wine Sorbet
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1D2 quarts
- 3/4 cup water
- 3/4 cup sugar
- 1 teaspoon fresh lemon juice
- 3/4 cup dry red wine
- 1 (3-inch) cinnamon stick
- 8 black peppercorns
- Carbohydrate 449 g(150%)
- Fat 2 g(3%)
- Fiber 35 g(139%)
- Protein 10 g(21%)
- Saturated Fat 0 g(2%)
- Sodium 25 mg(1%)
- Calories 1828
Preparation Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours. Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour. Cooks' notes:· Plum purée can be chilled up to 1 day. · Sorbet keeps, frozen, 1 week.
Preparation Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours. Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour. Cooks' notes:· Plum purée can be chilled up to 1 day. · Sorbet keeps, frozen, 1 week.
