Why, oh why, has it taken me so long to make sorbet? I mean, it would seem like an obvious first step once going dairy-free – that if I was to be making a frozen dessert, it would be sorbet. After all, sorbet is naturally dairy-free. But no – I dove headfirst into making ice “cream” that I could enjoy, as evidenced here, here, and here. I love making ice cream. But after scoring some huge, gorgeous black plums at the farmer’s market, I thought maybe I’d do something a bit different from my usual. I wanted something cool, sweet, and refreshing. This sorbet was just the thing.
It’s a simple sorbet, really, and comes together pretty quickly. One of my favorite components, however, is the bit of balsamic vinegar. It’s not overwhelmingly balsamic – it’s merely a background note that gives balance and interest to the sorbet. It keeps it from being cloying. Add that and the Cointreau, and it’s a perfect marriage of plummy sweet, slightly tart freshness that completes a perfect summer meal.
Black Plum Sorbet (gluten-free, vegan)
2 lbs plums, pitted and sliced into eighths
1/2 c agave nectar
1 t pomegranate balsamic vinegar (can use regular balsamic)
pinch of salt
1 1/2 t Cointreau (or Grand Marnier)
Place the sliced plums, agave nectar, balsamic vinegar and salt in a medium saucepan. Bring to medium heat and cover, allowing to simmer, for about 8 minutes or until the plums become tender. Remove from heat and allow to cool to room temperature.
Once cool, add the Cointreau and puree in a blender until smooth. Strain the mixture through a fine-meshed sieve and chill thoroughly. Process in an ice cream maker according to the manufacturer’s directions.
Makes 4-6 servings.
Live in the Dallas area? I’ll be speaking this Saturday, July 20, 2013 at the Gluten Intolerance Group of Greater Dallas! Come join us.