We have more cherry plums 1 than we can deal with, so they’re going to continue to get mashed up and reconstituted so this was an attempt at sorbet.
- 1570 grams Plums (after roasting and de-pitting)
- 500 grams 1:1 Simple Syrup
I picked the plums, put them on a baking sheet in the oven for 30 minutes with a little sugar at 350º.
After they sat and got to room temperature Leila and I just picked them up trying to snag the pit in the center, tossed the plums in a bowl and the pits in the compost.
Added the simple syrup, squeezed in the lemon, and put it in the KitchenAid ice cream maker (which is usually waiting in the freezer to chill Champagne 🍾) and waited.
It needed 1) more sugar and 2) less mass in the ice cream mixer. I got excited and filled up the ice cream maker (I really should’ve done two batches) so it never froze. We tossed it in the fridge in a high-walled baking sheet and now there’s a giant popsicle/sheet of plum-ice that I scrape off with a spoon into yogurt or straight into my mouth in the middle of the night.
- Honestly we don’t what they really are. They’re clearly plums, they looked like yellow/white cherries, and now they’re sweet and plum-like so 🤷🏻♂️ ↩