Ingredients with Measurements:
- 4 cups of pigeon plum puree
- 1 cup of sugar
- 1 cup of water
- 1 tablespoon of lemon juice
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. Wash and pit the pigeon plums. Cut them into small pieces and blend them in a blender or food processor until smooth.
2. In a saucepan, combine the sugar and water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely.
3. Add the pigeon plum puree and lemon juice to the sugar syrup. Stir well to combine.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. 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: 10 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: -18°C
Serving size:
This recipe makes about 6 servings.
Nutritional information:
Calories: 180
Fat: 0g
Carbohydrates: 45g
Protein: 1g
Sodium: 0mg
Fiber: 2g
Sugar: 42g
Substitutions for ingredients:
- Pigeon plum can be substituted with any other fruit puree, such as mango, strawberry, or raspberry.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add a pinch of salt to the sugar syrup for a more complex flavor.
- Add a tablespoon of vodka or rum to the sorbet mixture to keep it from freezing too hard.
Tips and tricks:
- Make sure the pigeon plum puree is completely smooth before adding it to the sugar syrup.
- Chill the sorbet mixture in the refrigerator for at least an hour before churning it in the ice cream maker.
- To make the sorbet extra smooth, strain the puree through a fine-mesh sieve before adding it to the sugar syrup.
Storage instructions:
Store the sorbet in a covered container in the freezer for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the sorbet in small bowls or glasses. Garnish with fresh pigeon plum slices or mint leaves.
Garnishes:
Fresh pigeon plum slices, mint leaves, or a sprinkle of powdered sugar.
Pairings:
This sorbet pairs well with fresh fruit, such as sliced strawberries or kiwi.
Suggested side dishes:
This sorbet is best served as a dessert on its own.
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes before scooping.
- If the sorbet is too soft, freeze it for an additional hour or two.
Food safety advice:
Make sure the pigeon plums are ripe and free from any mold or rot. Wash them thoroughly before using.
Food history:
Pigeon plum is a tropical fruit that grows in the Caribbean and South America. It is also known as Spondias mombin or hog plum.
Flavor profiles:
Pigeon plum has a sweet and tangy flavor, similar to a combination of mango and apricot.
Serving suggestions:
Serve the sorbet as a refreshing dessert after a spicy meal.
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Taste: Sweet, Tart, Fruity, Refreshing