Mirabelle Plum Sorbet
In our Italian garden we have two plum trees laden with fruit. And there is no better way of eating it than turning it into ice cream like this Mirabelle plum sorbet.
Once you get the knack of making sorbet or ice cream, you don’t need a recipe. You know the ingredients, the measures and the preparation by rote. Still, I was encouraged to write this down by our neighbour. One day when we invited him over for a cup of coffee, he said he’d rather have a taste of my ‘sorbetto di prugnelle’. So instead of coffee, he had a glass of Mirabelle plum sorbet, and the next day his mother came by to ask for the recipe in writing. So this recipe is for Mimina.
It is important for this recipe that you have a food mill of the ‘passaverdure’ kind, as it makes it so much easier to get rid of stones and skin from the plums. If you don’t have a food mill, you will have to remove each stone and skin each plum separately, which is kind of tedious.