Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.  Hear her this Saturday on Good Food’s Market Report.

Plum-Yogurt Sorbet

You can substitute any full-flavor stone fruit, such as yellow peaches or nectarines. In which case, use amaretto or other clear or tan-colored compatible liqueur.

2 pounds ripe red or purple melting flesh plums, such as Santa Rosa
3/4 cup sugar
1 tablespoon crème de cassis
1/2 cup regular or low-fat Greek yogurt
Squeeze of lemon juice, optional

Over a mixing bowl to catch all juices, pit and cut plums into pieces (they won’t hold their shape). Stir in the sugar, cover, and let stand at room temperature for 1 hour or up to 3 hours for the fruits to release their juices (may also be refrigerated overnight). Puree the plum-sugar mixture until well-blended and plum skins are chopped very fine. You should have about 4 cups puree. Blend in crème de cassis and yogurt. Taste; the mixture should taste sweet, but if you feel it lacks acid, stir in up to 1 tablespoon lemon juice. Chill the mixture thoroughly and process in an ice cream maker according to manufacturer’s directions. Pack into 1-quart container and freeze. Allow to soften about 10 minutes before serving.

Makes 1 quart.

© 2011, Amelia Saltsman

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