It’s been up to 118F in the shade in my desert garden and impossible to garden. But not to prepare plum sorbet, using the harvest from my weeping ‘Santa Rosa’ plum trees.
I blanched the plums for 45 seconds to break the skins so they slip off easily. I skin the plums because the skins tend to work as a laxative, similar to prunes. Then I squish out the seeds and put the flesh in the food processor. Less sugar is needed when the plums are soft and ripe, so the amount of sugar varies according to my taste.
I froze most of the sorbet as ice cubes and stored them in ziplock bags. Some sorbet is in little plastic condiment containers purchased at a restaurant supply store, and I froze more in soufflé dishes.
Plums down – peaches are next.