A little sweet with just the right amount of sour. We love this sorbet sandwiched between Chocolate Walnut Meringues (page 135).
Recipe information
Yield
Makes 2 quarts
Ingredients
4 pounds ripe plums, halved and pitted
2 cups firmly packed light brown sugar
1/2 cup granulated sugar
1/3 cup fresh lemon juice
Preparation
Step 1
Bring the plums, brown sugar, and granulated sugar to a boil in a large pot. Cook over medium heat until the plums have broken down, about 5 minutes.
Step 2
Transfer the plum mixture to a food processor, add the lemon juice, and puree.
Step 3
Refrigerate until fully cool before following your ice-cream maker’s manufacturer’s suggestions for freezing.
Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.
Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.
Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.
Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
