I’ll be spending most of the rest of the summer reading. I’m taking my qualifying exams for my PhD in the fall and there’s lots of prep work to do. Conveniently, we have a little patch of grass in our backyard, so I can sit out in the sun and surround myself with library books, post-its and notepads (things could definitely be worse). The only downside is that once I’m out in the sun I quickly forget about my books and start thinking about sorbet.
There’s few things I like better on a summer day than sorbet. Particularly one that’s not too sweet. I think this pluot sorbet is just perfect. So perfect, in fact, that I pretty much ate the whole batch as I hunched over a book yesterday.
The pluots (a hybrid plum and apricot) I used in this recipe are a deep purple. Pluots come in a bunch of different varieties and colors. I think almost any variety will do. All pluots have a purple interior flesh regardless of their skin color, some are just more richly colored than others.
Makes 4 cups
- 1.5 pounds of pluots (or approximately 10, depending on their size)
- 1/2 c natural cane sugar
- 3/4 c water
Bring a pot of water to boil. Score the bottom of each pluot with a small X. Boil the pluots for 1 min. After, drain and rinse with cold water until they’re cool enough to handle.
Peel off the skin of each pluot. With a small knife, cut the flesh off the pit and put it in the a blender (or food processor). Next, add the sugar and water. Blend until smooth.
Pour mixture into your ice cream maker (I like this one) and freeze according to the manufacturer’s instructions.