Ice Cream Gelato Sorbet

Plum & Bayleaf Sorbet

"A Gelateria experience at home - it’s so rewarding watching @cuisineart ice cream machine transform a homemade fruit purée into light, smooth sorbet."

Ingredients

1kg ripe plums, pitted and cut into quarters
2 bay leaves
50ml water
150g raw castor sugar or regular castor sugar
2 tsp lemon juice
2 tbsp vodka or kirsch

Preparation

Place plums in medium sized saucepan. If your plums release a lot of juice you do not need to add any water. If your plums are a little drier then add 50ml water. Place bay leaves on top. Bring to a gentle simmer then cover and cook plums over a medium heat for about 10 -15mins, stirring every now and then until plums are soft and cooked through.
Remove from the heat. Using a stick blender to puree the plums and bay leaves. You should be left with approximately 4 cups of smooth plum puree.
Return saucepan to low heat and add the sugar. Stir until the sugar dissolves. Remove from the heat and stir in the alcohol and lemon juice. Place puree in a container and chill overnight.
Once you have the chilled puree ready, add in the ice-cream maker and churn until frozen. Place sorbet in a container and place in freezer for a couple of hours if it’s too soft. Serve plum sorbet with fresh ripe raspberries or strawberries