Pluot Sorbet Recipe
You can make this recipe with other stone fruit and berries as well -- such as nectarines, peaches, plums, raspberries, blueberries or blackberries.
This recipes adapted from Alice Water's cookbook, Chez Panisse Fruit
(Harper Collins Publishers, 2002)
1 pound ripe Pluots (3-4)
3/4 cup superfine sugar
1/3 to 1/2 cup filtered water
Optional: A few drops of lemon juice
1. Cut the Pluots in half, remove pits and slice into 1-inch wedges. Put fruit into a medium-sized sauce pan with 1/4 cup water. Cook over medium heat for about 10 minutes, stirring occasionally, until fruit softens and is just tender.
2. Working carefully with the hot mixture, puree in a blender or pass through a food mill. Strain the puree through a sieve. There should be about 1-1/2 cups of liquid. Stir 1/2 cup water and 1/3 to 1/2 cups superfine sugar into the mixture. If the mixture is still warm, the sugar will dissolve easily; it not, you may have to heat it gently, stirring until the sugar dissolves.
3. Taste the fruit/sugar mixture and, if needed, add a few drops of lemon juice. Refrigerate the mixture and freeze according to ice cream makers instructions.
makes 3 cups