Fluffy Plum Sorbet

Looking out into our courtyard here on Østerbro (the north-eastern part of Copenhagen) all I can see is green, green, green. The pre-summer rain has really made the leaves drunk and full of themselves, but now it’s time for something PINK! Before I continue, those people religiously insisting on seasonal recipes (you know who you are) – stick a finger into each ear and start tra-la-laing, because I’m going to say something naughty: Luckily, the Danish supermarkets often have one particular plum available pretty much all year round and that’s the one I like to use for this recipe. (it’s this one – don’t know the name, but would recommend that you use a dark-skinned kind if you want the deliciously pink result).

Fluffy Plum Sorbet

Recipe from Markus Grigos book “Desserter” (sold out)

  • 1 kilo pitted plums
  • 350 grams cane sugar (important for the texture)
  • 1 cinnamon scroll (about 10 cm)
  • Zest of 1/4 organic lemon – not grated but in peels that can be removed after cooking

Wash the plums, cut them in half and remove the pits. Slice them into smaller pieces and place in a bain marie (vandbad) along with the remaining ingredients. Mix it well and seal the bowl with plastic film. Let it simmer until the plums have turned very soft and the sugar has dissolved. Remove the bowl from the heat and allow the mixture to cool down, before you discard the cinnamon scroll and lemon peels. At this point it should look something like the picture below (depending on your choice of plums of course).

Then pour the mixture into a bowl and purée it with a stick blender or something similar. Make sure the bowl you choose is as tall and narrow as possible (with straight sides), so you don’t spray paint your kitchen with a bright plum pink.

At this point you can either choose to pass the purée through a sieve for a smoother result or, as I like to do, leave it as it is so there will be little pieces of pulp to add some texture, tiny colour streaks and a bit of “authenticity” to the sorbet. Finally, proceed to freeze the sorbet according to the instructions on your ice cream machine. I have a very simple and affordable model from Philips and though there are a few messy bits about it, it works just fine for my purpose. If you don’t have an ice cream machine, I’m pretty sure you could freeze it straight in a container, remembering to stir it well every 20-30 mins until it has reached the right consistency.

If you do freeze it in a machine, you can look forward to seeing a delicious transformation as it goes from a deep pink to a more milky and fluffy rose colour. And it always gets that otherwise hard-to-achieve elasticity, that makes it seem quite professional. But I still recommend that you leave it in the freezer for a couple of hours before serving, as it is otherwise a little too soft to make scoops from. Serve it as it is or scoop it onto this dark chocolate truffle tartlet.