Tuesday, August 12, 2008

Gorgeous greengage sorbet - recipe

Don't these look delicious? I just love greengages, but they never seem to appear in the shops very often, so when I saw a big punnet in Waitrose last week I rushed home with them and turned them into a delicious greengage sorbet. Greengages are a particularly sweet and tasty variety of plum, originally from France and are in season from July until the end of September.

The recipe was inspired by Pim's recent post on greengage jam, with lime substituted for lemon as that was what I had around the place. For sorbet, you don't want them to get too jammy so make sure you cool the mixture before it gets to setting point. I found that this recipe didn't set hard, but was perfectly soft scoop when I got it out of the freezer (must be something to do with the pectin, or the quantity of sugar - can anyone enlighten me?).

Greengage sorbet

1kg greengages (or however many you can get your hands on)
500g caster sugar (or just scale down - you basically want half the weight of the greengages)
Juice of 1 lime

1. Wash the greengages, cut them into halves and discard the stones.
2. Put the greengages, sugar and lime juice into a large saucepan and leave to macerate for half an hour or so.
3. Put the saucepan on a medium heat until the greengages are nicely broken down. Don't let them get too jammy (see above), or you will have jam not sorbet!
4. Push the greengages through a sieve to get rid of the skins.
5. Cool the sieved liquid in the fridge, before churning it in an ice cream maker.

If you don't have an ice cream maker, why not try David Lebovitz's tips for making ice cream without a machine.

There you have it - Gorgeous Greengage Sorbet. Enjoy!

The Princess


Jeena said...

Looks so delicious! I love greenage too but never seem to see them around.

Trish said...

I have kilos and kilos of greengages this year ! Have just made 3kg of jam, still have bowls of them left so will try the sorbet, thanks for the recipe!