Plum-Wine Sorbet
Prep:
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Cook:
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Ingredients
1 pound ripe plums, quartered and pitted
¾ cup dry red wine
½ cup honey
¾ cup water
1 cinnamon stick
2 large strips lemon zest (removed with a vegetable peeler)
1 tsp fresh lemon juice
8 black peppercorns
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454 grams ripe plums, quartered and pitted
177 ml dry red wine
120 ml (170 grams) honey
177 ml water
1 cinnamon stick
2 large strips lemon zest (removed with a vegetable peeler)
1 tsp (5 ml) fresh lemon juice
8 black peppercorns
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Stir together all ingredients and a pinch of salt in a heavy medium saucepan.
- Cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes.
- Discard cinnamon stick and zest.
- Purée in batches in a blender until very smooth.
- Cool, uncovered, then chill, covered, until cold, at least 2 hours.
- Freeze purée in ice cream maker.
- Transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
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Nutritional Info
Storage
Notes
Adapted from Gourmet magazine.
Used with permission from
SCD Recipe
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