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Plum sorbet
A super-refreshing, fruity pud
Gluten-free
gf
Vegetarian
v
Dairy-free
df
Plum sorbet
A super-refreshing, fruity pud
Gluten-free
gf
Vegetarian
v
Dairy-free
df
Makes
750g
Cooks In
1 hour plus freezing
Difficulty
Not too tricky
Jamie Magazine
Fruit
Alfresco
Puddings & desserts
Nutrition per serving
Calories
150
8%
Fat
0.1g
0%
Saturates
0g
0%
Sugars
36.5g
41%
Protein
0.8g
2%
Carbs
36.5g
14%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
Tap For Method
Ingredients
8-10 plums
200 g sugar
1 free-range egg white
½ a lemon
Tap For Method
Recipe From
Jamie Magazine
By Andy Harris
Share this Recipe
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Tap For Ingredients
Method
Stone and quarter the plums, then combine with 100g of sugar in a large heatproof bowl.
Cover tightly with clingfilm and set over a pan of simmering water for about 30 minutes to release the plum juices.
Sieve the plums, pressing down, to release about 300ml juice – top up with water if need be.
Make a sugar syrup by dissolving the remaining sugar in 100ml of boiling water. Pour 100ml into the plum juice.
Beat the egg white until frothy, squeeze in the lemon juice and stir into the plum juice.
Taste, add more syrup if necessary. Churn in an ice cream maker according to the instructions.
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Recipe From
Jamie Magazine
By Andy Harris
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