search
Loading
|  home | feedback | help          
StarChefs

Public
210 Elizabeth Street
New York, NY 10012
212-343-7011

Plum Sorbet
Chef Brad Farmerie of Public – New York, NY
Adapted by StarChefs

Yield: ¾ quart

Ingredients:

    Sorbet syrup:
  • 1¼ cups sugar
  • 1½ cups water
  • ½ cup light corn syrup
    Sorbet:
  • 1 pound Italian plums, pitted
  • 1¼ cups sorbet syrup
  • 2¼ teaspoons verjus*

*Verjus is the tart, unfermented juice of unripe wine grapes. It is available in specialty stores and wine shops.

Method:
For syrup:
Bring sugar, water and corn syrup to a boil in a medium pot. Cool to room temperature.

For sorbet:
Puree plums with the skin on in a food processor and strain through a fine chinois. Combine with simple syrup and verjus. Process mixture in a Pacojet canister or conventional ice cream machine according to the manufacturer’s instructions.


 


Published: August 2004


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy