Ontario yellow plums are in season now. They are gorgeous, petite delights.
They are tart and sweet.
A lot like life can be.
Sometimes you taste the bite, before the sweetness.
And sometimes you have to create the sweet out of the bitter.
Have you ever made sorbet?
I haven’t. I’ve wanted to, but I always thought it would be rather difficult.
But it’s not… it’s quite easy, actually.
Not only is it simple, it’s lots of fun to do and the result is splendid. Truly. It’s delicious!
The truth is, I was intimidated by the idea of making sorbet. It just seemed a bit out of my league.
However, once I threw that silly notion away and decided to risk a basket of plums,
believing that I could turn them from a lovely treat into the pure decadence
that is a summer sorbet – all went perfectly.
But more than just perfectly… amazingly.
And better than that – I enjoyed the process so much. I enjoyed the peeling, pitting,
boiling the fruit, adding just the right amount of sugar, zesting the lemon and taste testing along the way.
I anxiously waited as this heavenly smelling compote took it’s time freezing
and transitioning into a marvelous frozen desert. Tantalizing, alluring, mouthwatering – yellow plum sorbet.
Has there ever been anything that you were intimidated by that you overcame?
One of my favorite quotes, is – “I can’t believe I let fear keep me from this”
And it’s so true. Once you’ve done the thing you couldn’t imagine doing, you wonder
how you could have possibly been scared or intimidated in the first place.
Sorbet is just one small thing, but I conquered it and it was fantastic!
Blend until smooth (not liquid!)Pour from blender into a freezer container. Freeze for an hour.
Remove and serve! Garnish with a little extra lemon zest or fresh fruit, if desired.
Sorbet is good in freezer for about 4-5 days, for optimum freshness.
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