Last week life gave me a lot more plums, and it seems that when life gives you something the correct response is to add sugar and heat, maybe some alcohol too.
So similar to last time, I halved my plums, added a bit of sugar and water, then simmered gently. I then passed this wonderfully thick goo through a sieve to remove the pits and skin.
The next step was to put this in a stand mixer along with some boozy simple syrup, and with the mixer running gently sprinkle in crushed dry ice. Gradually the mixture will begin to thicken and present you with a luxuriously smooth plum sorbet with just a hint of whiskey.
If you wanted to you could stop here, transfer your sorbet to a container and store in the freezer, but what’s the fun in that? Instead, why not mix a few spoonfuls with a hefty splash of sparkling wine to make the perfect summer bellini?
