Pepperberry and plum Sorbet

You will need an ice cream maker for this.  If you don’t have one then you can instead make Granita – which is a similar product with larger ice crystals – a different texture.  In developing this recipe I found an oustanding Sorbet guide from Bread and Basil which I link to here.   I’ve borrowed a lot from them so I can be brief here.

I particularly love Bread and Basil’s egg floating method for measuring sugar.  When the sugar is just right (20-30%), a fresh egg will float in the mixture but only just pop its head above the surface –  showing off an area around the size of a 10 cent piece. What a great hack! Saves owning a refractometer. 

1. 24 hours before you want to make sorbet, put the bowl of your ice cream maker in the freezer if needed.
2. Blend the syrup, plum and half the sugar together (reserve remaining sugar forstep 4) with a food processor until smooth.  Add dried pepperberry at this stage. 

Note that dried pepperberry is added for the spicy bite, which is very mild in the syrup.  So it is completely optional. 

3. Strain purée through a fine mesh strainer, extracting as much liquid as possible but taking care not to push too many seeds or skins through.
4. Perform the egg test, and add remaining sugar if needed to reach desired consistency and sweetness.
5. Stir in salt and vinegar / lemon juice, and taste. Add more of each as needed for desired flavor. Keep in mind, the sorbet will taste less sweet when frozen, and salt and acid help enhance the fruit’s flavor.
6. Chill thoroughly, at least 2 hours but preferably overnight before churning in your ice cream maker. Sorbet base should be 4 C before churning.
7. Churn according to your ice cream maker’s instructions.
8. Transfer sorbet to an airtight container and freeze for at least 2 hours before serving. Eat within 2 weeks for maximum freshness.

Making Granita:

• Follow steps 2-5 in the recipe above to create your base. Pour this base into a shallow baking dish such as a 9×13” pan, then place in the freezer, covered well.
• Set a timer for 30 minutes. After 30 minutes, use a fork to scrape up any ice crystals that have started to form in your pan, then set back in the freezer.
• Repeat this 30-minute rest and scrape process 5-6 times over the next few hours, so that you are constantly disrupting the ice crystal formation. This is the key to forming small ice crystals versus big, sharp chunks.
• When granita is completely frozen through, use a fork to scrape the surface one more time, then serve. Granita will have an icier texture because there’s not nearly as much air incorporated into the base and the way that ice crystals form is different than sorbet, but it is still a delicious summer treat!