After I made the pickled plums to review Tom Kitchin’s recipe book and the plums were devoured, I was left with the most amazing tart juice. I do not like anything to go to waste and so I decided to create a sorbet by adding the juice to some simple syrup. This resulted in the most refreshing pickled plum sorbet and needless to say, it did not last long in the summer. Plums are going to be in season again soon and I have every intention of making both the pickled plums and the sorbet.
- Mix the pickled plum juice and the sugar syrup really well
- Churn in your ice cream maker until thick
- Leave to freeze
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