Mulled Plum Sorbet
“Sugar and spice and all things nice. That’s what little girls are made of”. You might think that I have now completely lost the plot!? Perhaps I have, but this nursery rhyme popped into my head when I made this mulled plum sorbet.
This is another delicious, quick and easy recipe using the Thermomix. Thanks to Janie Turner from UK Thermomix who has inspired me to go wild and turn any fruit that I can lay my hands on into sorbet. I have found that my compost heap is deprived of fruit since I discovered this method. When we have fruits in abundance and before they turn, I cut them into even size pieces and freeze them in 500g packs. This way I can whip up a sorbet or a smoothie in a jiffy. This recipe requires no cooking and by making the sorbet in small quantities you use what you make, it sounds to me like a win win situation.
This mulled plum sorbet is unbelievably delicious and makes a perfect accompaniment to a plum Tart Tatin made with home made rough puff pastry.
- 500g Victoria plums
- 60g sugar
- 1 clove
- ½ cinnamon stick
- juice of one lemon
- 1 free range egg white
Wash the plums, cut in quarters and remove the stones.
Place the plums in a freezer bag and freeze over night until solid.
It is important that the plums must be kept separate and solidly frozen.
If it’s a hot day 'prepare' clean plastic container by placing it in the freezer to cool down.
Weigh the sugar, clove and cinnamon stick in to the Thermomix bowl. Grind the sugar and spice for 30seconds on speed 10.
Scrape the sides of the jug with a spatula, if there is still large pieces of cinnamon visible replace the lid and repeat the process for the second time.
Add the frozen plums and lemon juice, it’s important that the plums must not be frozen in one solid lump as loose individual pieces work the best.
Insert the thermomix spatula. Gradually turn the speed to 9 and blend the plums for 1 minute.
Scrape the sides down and repeat this process until the plums are smooth.
Add the egg white.
Blend for 30 seconds on speed 8.
Scrape the sides down and insert the butterfly whisk and whisk the sorbet on speed 4 for 30 seconds.
Serve immediately or if keeping-Scoop the sorbet in to the cold plastic container and store in freezer.
Makes 4 – 6 portions
Food Fanatics Tips
The fruits must be frozen hard otherwise you will make slushpuppie instead of a sorbet. Never turn the speed beyond 4 when using the butterfly whisk, it will fly off and you will have plastic bits in your food.