It’s been a hot summer. But having a scorcher of a summer isn’t all bad – it means happy tomatoes, extra-refreshing dips in the pond, and an excuse to eat even more ice cream than I normally might.
Making at least three kinds of ice cream was on my summer bucket list, and this plum sorbet makes three. Not that that means there won’t be one or two more batches before the weather turns :-). I was surprised by the simplicity and wholesomeness of this recipe – all you do is toss some plum halves with a bit of sugar and honey, blend, then freeze, and you have a gorgeously purple, refreshing, smooth sorbet. Actually, the texture of this sorbet is easily the best of any homemade ice cream I’ve made – it doesn’t melt on contact with your spoon, and it has just enough airy-smoothness for my taste.
Counting sorbet as a “health” recipe for Greatist may seem a little suspect, but everyone needs a little something sweet sometimes – why not satisfy your cravings with a relatively light treat packed with fresh fruit? You could even reduce the sugar somewhat, although your sorbet will freeze harder and be less creamy if you do so, as the sugar is one of the main things that keeps ice cream from freezing.