Ingredients:
10 medium-large ripe red plums
½ cup sugar
½ cup plum sake
¼ cup water
¼ cup light corn syrup
Procedure:
Bring a medium pot of water to a boil over high heat. While you wait for your water to boil, prepare an ice bath by filling a large bowl with ice and water. On the bottom of each of the plum use a paring knife score a small “X” in the skin. It is important to not cut too deeply into the fruit. Place each plum into the boiling water for 15-30 seconds, just until the skin is able to be pulled from the flesh of the fruit. Remove the plums from the boiling water and place them directly into the ice water until they have fully cooled.Using the side of a pairing knife to aid you, pull the skin off of all of the plums. Next cut the fruit in half, working your knife around the pit in the center. Remove the pit.
Combine all the remaining ingredients in a medium sauce pot and bring to a boil over medium high heat, stirring to dissolve the sugar. Continue cooking for 5-8 minutes until the plums have become very soft. Remove the pan from the heat and let cool slightly. Puree the plum mixture in 2 batches in a food processor until completely smooth. Force through a sieve.
Pour the mixture into a 1 gallon Ziploc Freezer bag and submerge completely in an ice bath. Let stand until cool, roughly 30 minutes.
Pour the sorbet base into a frozen canister and spin just until the consistency of very soft whipped cream. Pack the sorbet into a storage container and press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
Recipe Type: Authentic10 medium-large ripe red plums
½ cup sugar
½ cup plum sake
¼ cup water
¼ cup light corn syrup
Procedure:
Bring a medium pot of water to a boil over high heat. While you wait for your water to boil, prepare an ice bath by filling a large bowl with ice and water. On the bottom of each of the plum use a paring knife score a small “X” in the skin. It is important to not cut too deeply into the fruit. Place each plum into the boiling water for 15-30 seconds, just until the skin is able to be pulled from the flesh of the fruit. Remove the plums from the boiling water and place them directly into the ice water until they have fully cooled.Using the side of a pairing knife to aid you, pull the skin off of all of the plums. Next cut the fruit in half, working your knife around the pit in the center. Remove the pit.
Combine all the remaining ingredients in a medium sauce pot and bring to a boil over medium high heat, stirring to dissolve the sugar. Continue cooking for 5-8 minutes until the plums have become very soft. Remove the pan from the heat and let cool slightly. Puree the plum mixture in 2 batches in a food processor until completely smooth. Force through a sieve.
Pour the mixture into a 1 gallon Ziploc Freezer bag and submerge completely in an ice bath. Let stand until cool, roughly 30 minutes.
Pour the sorbet base into a frozen canister and spin just until the consistency of very soft whipped cream. Pack the sorbet into a storage container and press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
Recipe Author: Chef Jeni Britton Bauer
Restaurant: Jeni's Splendid Ice Creams
Source: http://wosu.org/2012/wp-content/uploads/Chefs-2012-Recipes.pdf