Satsuma plum and berry sorbet
Prep 15 mins
Cook 15 mins
Makes 1 litre
This recipe for sorbet requires an ice cream machine, but you can make a version of it by freezing the mixture in ice cube trays, then processing them until you have a puree and refreezing the mixture. Fruit like plums and mango freeze softer and can be made into sorbet in this manner. The trick with making sorbet is to balance the sugar properly so that the mixture is creamy, rather than icy. The addition of glucose helps to create a good texture, without adding extra sugar also.
500g satsuma (blood) plums
375g raspberries, or blackberries for a darker sorbet
240g caster sugar
2 heaped tbsp liquid glucose
1. Combine ingredients in a saucepan and simmer over medium heat for 10 minutes, or until the plums are very soft and starting to break down, then blend in a blender until smooth, then strain through a fine sieve, cool and refrigerate to chill.
2. Churn sorbet in an ice-cream machine until frozen, then freeze until required.
Recipe by Lisa Featherby and image by Eatable.
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