![Classic Hot Fudge Sundae](https://static01.nyt.com/images/2017/06/12/dining/00Icecream11/00Icecream11-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Plum Sorbet or Granita
![Plum Sorbet or Granita](https://static01.nyt.com/images/2012/07/10/science/11recipehealth/11recipehealth-articleLarge-v3.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 15 minutes, plus 3 hours 15 minutes' freezing and refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
- 125grams (½ cup) red wine
- 1clove
- 2black peppercorns
- 1teaspoon vanilla
- 83 to 100grams (about ⅓ cup plus 1 teaspoon to ½ cup) sugar, to taste
- 900grams (2 pounds) ripe red plums, pitted
- 20grams (1 tablespoon) clover honey
- 33grams (1 tablespoon plus 2 teaspoons) corn syrup
Preparation
- Step 1
Combine the red wine, clove, peppercorns, vanilla and sugar in a saucepan. Bring to a boil, reduce the heat and simmer 5 minutes. Remove from the heat and strain into a bowl. Allow to cool. Blend the plums with the honey, corn syrup and wine syrup in a blender until smooth. Chill for 2 hours or overnight.
- Step 2
If you are making granita, place a 9-by-11-inch baking dish in the freezer. You may omit the corn syrup and reduce the sugar if desired.
- Step 3
Using an immersion blender, blend the plum mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer’s directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.
- Advance preparation: This will keep for a few weeks in the refrigerator.
Private Notes
Cooking Notes
This is a fantastic recipe. My plums were super ripe and I took the skins off as they seemed a little bitter. Also I had some Oregon Pinot Gris open so I used that vs red wine. Everyone loved this delicious summer dessert.
Don't use ground cloves. That's too much.
Don't use ground cloves. That's too much.
Wasn't very good but I used ground cloves that one time. Clove taste gets too strong then
This is a fantastic recipe. My plums were super ripe and I took the skins off as they seemed a little bitter. Also I had some Oregon Pinot Gris open so I used that vs red wine. Everyone loved this delicious summer dessert.
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