Plums And Roses Sorbet

1. 1

   Halve, pit, and cut enough plums into 1 1/2 inch chunks to measure 3 lightly packed cups (21 ounces/575 grams). Put plum pieces into a saucepan big enough to hold them mostly in one layer. Stir in the sugar and lemon juice.

2. 2

   Cover and bring to a simmer over medium heat. Simmer covered, gently for 8 minutes. Off heat, stir in 1 1/2 cups of water (or rose-infused water).

3. 3

   Transfer the mixture to a blender or food processor and puree as smooth as possible. Strain the puree using a medium fine strainer to eliminate bits of skin. Press on the solids and scrape the bottom of the strainer to capture all of the liquid. Stir in the rose water and a pinch of salt.

4. 4

   Cover and chill several hours or overnight. Taste and adjust the rose water, lemon juice, sugar, and salt if necessary.

5. 5

   Churn, following the instructions with your ice cream maker.

6. 6

   To make rose petal infused water: (Choose roses with plenty of scent for the most flavor.) Simmer 1 ounce (1 lightly packed cup) fresh unsprayed or organic rose petals with 2 cups water for 5 minutes in a covered saucepan. Strain the mixture, reserving the juice. Discard the petals. Use 1 1/2 cups of the rose liquid (adding water as necessary to make the measure) in place of water.

7. 7

   To make rose geranium leaf infused water: Pour a generous 1 1/2 cups boiling water over 1 lightly packed cup of fresh rose geranium leaves. Cover and let steep for at least 10 minutes-or as long as you like. Discard the leaves. Use 1 1/2 cups rose of the geranium leaf water in place of plain water.

* Per serving · 4 servings · Values may vary.

No additional tips available.