This was not going to be a post about sorbet. This post was going to contain cake, or a salad, or some sort of fritter with corn and summer squash. But then I had all this stone fruit. A little past prime, a little soft around the edges. And, well, suddenly I had visions of the fruit, roasted with warming spices and brightening lemon, and then turned into a smooth, creamy sorbet, and, I’m sure you understand why, thoughts of cake and salad flew from my head.
This sorbet couldn’t be simpler to make. Fruit is roasted, pureed, combined with simple syrup, then frozen. That’s it! I happen to have had a glut of stone fruit around, but you can make this recipe yours and use whatever fruit you have on hand. (But I will say I really, really, love this with stone fruit. The way the skins caramelize and soften in the oven, the way the heat brings out the full sweetness and flavor of the fruit, how it pairs perfectly with spice… it’s all kind of magical.)
Stone fruit is at it’s prime towards the end of July and in August, and I’ll be making this cooling, magenta hued sorbet again, to celebrate the bounty while it lasts. I’ll also probably be making those fritters I mentioned. With a spicy sauce to slather them in. Yogurt and chile and lime. Good idea, right? Yes, I’ll most definitely be making those fritters.
Yields: 1 quart
Why I love this recipe: this sorbet is sweet, fresh and cooling, and couldn’t be easier to make. Best of all, it’s endlessly adaptable- use any herbs, fruits or liquors you have on hand to make it yours!
Notes: the more plums you use, the darker and more purple-ish/reddish your sorbet will be. If you use mainly peaches and apricots, you’ll get an orange-y colored sorbet. Both are delicious! But to get the color you see here, use around 1 1/2 lbs of dark red or purple plums and 1/2 lb of any other stone fruit.
Variations: infuse the simple syrup with mint, thyme, bay leaf or basil. Use cherries in place of the stone fruit. Use all apricots or all plums or peaches instead of a mix of fruit. Use mangos or strawberries in place of the stone fruit! Add up to 3 tablespoons of bourbon for a peach variation and kirsch for a cherry variation.
For the roasted stone fruit:
- 2 lbs. stone fruit, washed, dried and pits removed (use a mix of apricots, peaches, plums and nectarines)
- 2 tablespoons brown sugar
- 1/2 vanilla bean
- 1/2 a lemon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
For the sorbet:
- roasted stone fruit mixture, above
- 1/2 cup water
- 1/2 cup sugar
- Roast the stone fruit: preheat the oven to 400ºF and adjust the rack to the middle position. Line a 9×13 baking pan with silver foil.
- Combine the sugar with the seeds from the vanilla bean and the spices and rub to combine. Place the prepared stone fruit in the pan, cut side up, and sprinkle evenly with the spice and sugar mixture.
- Squeeze the lemon half over the fruit, then tuck the spent lemon and the used vanilla bean pod among the fruit. Roast until the fruit is juicy and bubbling, around 35 minutes. Remove the lemon half and vanilla bean pod from the pan and discard. Let the fruit cool to room temperature.
- Meanwhile, make the simple syrup: combine the water and sugar in a pot and bring to a boil over medium, stirring to dissolve the sugar. Let boil for two minutes then remove from the heat. Let cool.
- Blend the cooled fruit until smooth with an immersion blender or food processor. Add the cooled simple syrup to the puréed fruit and purée once more to combine
- Cover the sorbet mixture and place it in the fridge until chilled through, at least 1 hour.
- Churn the sorbet in your ice-cream maker according to the manufacturer’s instructions, at least 20 minutes. Transfer to a resealable container, cover, and freeze until firm, about 4 hours.