Plum Sorbet from The Great Ice Cream Book by Jon Croft
Put the plums into a saucepan and just cover with water. Simmer until the stones can be easily removed. Add the sugar and stir in well. When the sugar has dissolved liquidise or pass through a siev...
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Cooking tools:
- Saucepan
- Stove
- Blender
- Fine-mesh sieve
- Saccharometer
- Ice cream maker
- Freezer
- Spoon
Ingredients
- 1 egg white
- 2 lb. (900 g.) plums (we use Czars for a rich coloured juice)
- water as required
- 1 lb. (450 g.) castor sugar
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