Ingredients with Measurements:
- 1 pound Malabar plums, pitted and chopped
- 1 cup water
- 1 cup sugar
- 1/4 cup fresh lime juice
Special equipment needed:
- Blender or food processor
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the chopped Malabar plums, water, and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
2. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the plums are soft and the liquid has thickened slightly.
3. Remove the pan from the heat and let the mixture cool to room temperature.
4. Once cooled, transfer the mixture to a blender or food processor and puree until smooth.
5. Strain the puree through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
6. Stir in the fresh lime juice and mix well.
7. Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, until the sorbet is thick and creamy.
9. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours
- Freezing time: 2 hours
Temperature:
- Boiling temperature: 212°F (100°C)
- Chilling temperature: 40°F (4°C)
- Freezing temperature: 0°F (-18°C)
Serving size:
- Makes about 4 cups of sorbet
- Serving size: 1/2 cup
Nutritional information:
- Calories: 120
- Total fat: 0g
- Saturated fat: 0g
- Trans fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 29g
- Protein: 0g
Substitutions for ingredients:
- Malabar plums can be substituted with regular plums or other stone fruits such as peaches or nectarines.
- Lime juice can be substituted with lemon juice or orange juice.
Variations:
- Add a pinch of ground cinnamon or cardamom to the sorbet mixture for a warm, spicy flavor.
- Top the sorbet with fresh berries or chopped nuts for added texture and flavor.
- Mix in a tablespoon of vodka or rum to the sorbet mixture before churning to make it softer and smoother.
Tips and tricks:
- Make sure to strain the puree through a fine-mesh sieve to remove any solids or fibers from the plums.
- Chilling the mixture before churning will help the sorbet freeze faster and prevent ice crystals from forming.
- To make the sorbet ahead of time, churn it in the ice cream maker and freeze it for up to 1 week.
Storage instructions:
- Store the sorbet in a covered container in the freezer for up to 1 week.
Reheating instructions:
- Sorbet does not need to be reheated.
Presentation ideas:
- Serve the sorbet in chilled glasses or bowls.
- Garnish with fresh mint leaves or edible flowers.
Pairings:
- Serve the sorbet as a refreshing dessert after a spicy Indian meal.
- Pair with a glass of sparkling wine or a fruity white wine.
Suggested side dishes:
- Serve the sorbet with fresh fruit or a light salad.
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes to soften before serving.
- If the sorbet is too soft, freeze it for a few more hours until it reaches the desired consistency.
Food safety advice:
- Make sure to wash the plums thoroughly before using them in the recipe.
- Store the sorbet in a covered container in the freezer to prevent contamination.
Food history:
- Malabar plums are native to India and are also known as Java plums or black plums. They are commonly used in Indian cuisine for their sweet and sour flavor.
Flavor profiles:
- Malabar plums have a sweet and tart flavor with a slightly astringent aftertaste.
- The lime juice adds a bright, citrusy flavor to the sorbet.
Serving suggestions:
- Serve the sorbet as a light and refreshing dessert after a heavy meal.
- Pair with fresh fruit or a light salad for a healthy and satisfying snack.
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Taste: Refreshing, Fruity, Tart, Sweet, Tangy