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Simmer the plums with the blackberries, sugar, and about 1⁄4 cup water (more or less depending on the ripeness of the fruit) in a small saucepan over low heat until soft and pulpy, 5 to 10 minutes.
It’s safe to say that grapes are having a moment. Alongside curtain bangs and the Dubai chocolate bar, these tart-sweet fruits have gotten a boost from social media over the past year. They’re ...
Freeze the chilled sorbet mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze in the freezer for 2 to 4 hours ...
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Using a rubber spatula, transfer the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze until the sorbet is firm, at least 4 hours. Recipe courtesy of Molly Moon’s Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients by Molly Moon Neitzel & Christina Spittler.
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For herb syrup: In a large, microwave-safe glass measuring cup, combine the sugar, water, and herbs. Microwave on high power until the sugar dissolves, 3 to 4 minutes.
A similar sherbet flavored with cloves and lemon juice can also be made with fresh peaches. [40] Green apple and cinnamon is another possible flavor combination. [41] One recipe for "Ottoman sherbet" calls for sugared sour cherries, dried plums, golden raisins, fresh ginger, cloves, cinnamon sticks to be simmered together. [42]