Cooler weather still leaves room for a seasonal sorbet recipe! Fresh plums, creme de cassis and homemade rosemary-infused gin come together to create Plum Rosemary-Gin Sorbet, a sophisticated frozen dessert in an irresistible shade of pink! No ice cream machine required.
I’ve been laying low this week. I had surgery earlier in the week and though it was an outpatient surgery, it was under general anesthesia which has left me knocked out! I somehow imagined jumping back to my normal hurry-scurry pace in a day or so however but such was not the case. Between lots of napping I took a walk down memory lane, poking around in the earlier days of Boulder Locavore.
In the first few years of Boulder Locavore I shared a variety of seasonal recipes I loved however I often wrote about three sentences and used tiny photo that did not showcase the recipe at its best. One of my early favorites was this Plum Rosemary-Gin Sorbet. Made with seasonal plums which give the sorbet a gorgeous fuchsia tone, the recipe is simple to make with a sophisticated depth of flavor thanks to crème de cassis and a touch of home infused rosemary gin.
I made this recipe around the time I made and shared Hedgerow Gin, an infused liqueur made traditionally with hedgerow fruits. I fell head over heels with Italian Prune Plum which have a yellow fruit and dusty looking purple skin that shines to be a brilliant jewel tone. Any plum variety will certainly work so pick your favorite.
We are in the strange time of year when days might start with the promise of a cozy sweater being mandatory, only to yield to multiple clothes changes and a beastly hot end to the day. Plum Rosemary-Gin Sorbet is a great dessert for the unpredictable mercury, with plums being in season and with bold flavor. The sorbet may be made in a traditional ice cream machine or without a machine (instructions included in recipe).
Recipe
Plum Rosemary-Gin Sorbet
Ingredients
- 3 ounces granulated sugar
- 1 ½ pounds Italian Prune Plums , cut in half and pitted
- 3 ½ tablespoons Rosemary-Infused Gin
- 1 tablespoon Crème de Cassis
- 1 tablespoon fresh squeezed lemon juice
Instructions
- In a small pan, add the sugar to 4 ounces water. Over medium heat bring the mixture to a boil and boil for 5 minutes until sugar fully dissolves. Stir while mixture boils. Remove from heat.
- In a medium size pan, place all plum halves with ¼ cup water. Bring to a simmer over low heat, cover, stirring occasionally for 5 minutes or until fruit has softened (you are essentially lightly steaming the fruit to soften it making the juice able to more freely be extracted from the fruit). Remove from heat.
- Place the plums and any liquid into a food mill and process with a medium sized disc until all available juice and pulp has been extracted. If you do not have a food mill, place plums and liquid into a sieve or strainer and push through with a spoon to extract the pulp and juice. Discard the peel.
- Add the plum mixture to the sugar syrup. Add the gin, Crème de Cassis and lemon juice. Stir to combine and cool in the refrigerator until fully chilled or overnight.
- Freezing the sorbet: Electric Ice Cream machine: Process by manufacturer’s instruction. Without a machine: Place sorbet in a shallow freezer-proof pan. Allow to almost freeze, and stir the mixture. Repeat the freeze/stir process a few times to ensure a consistent texture. The alcohol prevents the sorbet from a completely rock hard freeze allowing the mixing not to be too difficult.
Nutrition
This delicious recipe was originally published in September 2011 and has been updated in 2016.
Chef Dennis says
what a beautiful color to the sorbet, I have never had plum flavored ice cream of any type, I bet it was so very flavorful! I may have to substitute vodka for the gin, and I'll just take mine straight up please!
Pam says
What a great sorbet! I love plums and gin too so know this has to be good. I'm happy to find your blog and will be looking around now.
Marissa says
Just a suggestion… Instead of your freeze & scrape method…
Freeze the entire batch on a sheet pan or into an ice cube tray. Allow to set overnight. Then toss it into a food processer until smooth like a slushy. Return it to a larger pan to freeze a second time.
This method will yield a creamier texture that is similar to traditional churned sorbets. The food processor will break down the ice crystals more finely and allow for a little bit of aeration.
(I'm a pastry chef. I've used the same method in a pinch when staying with someone who wants awesome treats but has a less-than-awesome gadget selection!)
All That I'm Eating says
I think your sorbet looks fabulous. I love the colour and I could just do with a nice bowlful on this rather warm day. It would be a more forgiving way to enjoy gin at 12pm.
Eliotseats says
I am still coveting those plums. This sorbet looks delicious!
The Mom Chef says
Since I don't like gin on it's own, the thought of rosemary infused gin is divine. My father-in-law may not like his martini anymore, but we'll deal with that next time he visits.
That sorbet is absolutely gorgeous. I love the color that the plums gave it. You have a perfect consistency as well. Bravo for a beautiful result to all your research!
Lisa @ Tarte du Jour says
I love the local organic plums. This sorbet looks sooo refreshing! Our temperatures are still well into the 90's here in south Florida as well so we are still trying to cool off with such treats. I'm going to have to dig out my ice cream maker this weekend.
Kelly | Eat Yourself Skinny says
Wow this looks so delicious and your bowls are just TOO cute!!! 🙂
Beach House Living says
Looks delicious!
Kirsten@My German Kitchen...in the Rockies says
Italian plums are my favorite. The addition of Cassis is a great idea.
Love the color combinations in your pictures Toni. The color of the towel goes perfectly with the sorbet. Where did you find this beat up metal pan?