Spiced Sorrel Plum Sorbet

Ingredients

1. 1 & 1/3 lbs ripe red plums, skins on

2. 1 cinnamon stick

3. 1 1inch ginger knob, peeled

4. 2 cardamom pods 

5. 2 all spice pods

6. 3 cloves 

7. 2 hibiscus tea packets 

8. 1/2-3/4 cup water for plum compote 

9. 3/4 cup water for simple syrup

10. 3/4 cup granulated sugar for simple syrup

Prep time: 30 minutes (plus 4 hours min. for freezing)

Cook time: 30 minutes

Total time: 5 hours up to 1 day

Servings: 6 servings

Steps

1. Wash & roughly chop plums & place in a pot along with dried spices, peeled ginger knob & 2 tea packets. Cover with 1/2-3/4 cup water & let boil on medium heat until plums reduce down into a compote, about 30 minutes.

2. Meanwhile, make the simple syrup by combining 3/4 cup water & 3/4 cup granulated sugar in another small pot. Bring to a slow boil until all the sugar is dissolved. Set aside to cool.

3. Once plums reduce down, remove tea packets, dried spices & ginger knob, & run the sorbet base through a sieve. 

4. Next, transfer sorbet base to a bowl & blend until smooth with an emersion blender. You can also use a regular blender or food processor here. 

5. Combine sorbet base with cooled simple syrup & once again run through a sieve to ensure it is as smooth as possible. 

6. Place sorbet base in the fridge for at least 2 hours or up to 1 day before churning in an ice cream machine. 

7. Churn sorbet in an ice cream machine & transfer to a freezer-safe container. You can enjoy a softer sorbet right out of the machine or freeze for at minimum 4 hours before scooping for a firmer texture. Sorbet will last in the freezer for up to 2 months for optimal flavor.