Muscavado Blueberry Plum Sorbet

• Produce

  • 5 Plums, medium pitted
  • 1 cup Wild or cultivated blueberries

• Condiments

  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 1 1/2 cups Muscavado sugar, packed

• Beer, Wine & Liquor

  • 1 tbsp Vodka

Found on simplebites.net

Description

Ingredients

• 1 1/2 cups packed Muscavado sugar
• 1 cup wild or cultivated blueberries, washed
• 5 medium plums, pitted, sliced
• 3 Tablespoons fresh lime juice
• 1 Tablespoon vodka

Directions

• Combine Muscavado sugar with 2 cups of water in a large saucepan. Bring to a boil over medium high heat, and stir until the sugar dissolves.
• Gently tip the blueberries and plums into the sugar syrup. Simmer the fruit over medium heat for 12-14 minutes or until it cooks down and softens. Remove pan from heat.
• Carefully add the hot fruit and liquid to a blender. Cover the lid with a tea towel and blend until smooth. Transfer to a bowl, cool, then chill overnight.
• When ready to churn, pour lime juice and vodka into the fruit puree and whisk well to incorporate.
• Follow your ice cream machine instructions to churn puree into a soft sorbet. Transfer to a freezer-safe container and allow to solidify in the freezer for at least 4 hours before scooping and serving.