Plum sorbet

Photographer: Emma
Makes 1.5 litres

Whilst the conditions outside (all grey skies and rain) are hardly conducive to the consumption of frozen desserts, it is summer here in the southern hemisphere and our fair city, infamous for her erratic weather patterns, could quite easily turn on the sunshine by the time afternoon rolls around. Should this occur you will find us melting under the heat of our fierce summer sun, sticky with sunscreen, longing for the sand between our toes, the salty sea on our skin.

This recipe has one ingredient.  Just one.  Plums.  Deep, dark, juicy Black Doris plums.  I considered the addition of lemon juice, and for a time sugar, however I think that what makes these plums so delicious is their particularly perfectly balanced ratio of sweet to tart.  Right now you are only one ingredient and a few ridiculously simple steps away from plum sorbet, a dessert which blushes a happy purple-pink and which works as the perfect cool-me-down on a summer afternoon, rain or shine.


2 x 825g tins black doris plums


1. Place the plums and their juice into an airtight container and freeze overnight.
2. Scoop the frozen plums and juice into a food processor and process until smooth. Return to the container and freeze again until firm.