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.
Pickled Plum Sorbet
- Mix the pickled plum juice and the sugar syrup really well
- Churn in your ice cream maker until thick
- Leave to freeze
It might sound odd to pickle plums. Or any fruit for that matter. But once you have tried pickling fresh fruit you will not look back. The possibilities are endless. I am thinking about cherries, cranberries or blueberries. The key in my opinion is to select firm, tart fruit. You do not want the fruit to be soft to start off with. Otherwise you will end up with mush, or chutney. The fruit needs to hold its shape once cut. And you want to accentuate the taste, not hide it.
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