Red Plum Sorbet (With Hibiscus)
Hello Dear Friends,
Every time I go to the market, I eagerly buy fruit, but one way or another, we always have plenty of leftovers. The rest should be evaluated as well. One of the most practical ways to evaluate fruits, especially in the summer heat, is to mix different spices and fruits, even herbs, to boil them and consume their water.
Plum juice is one of the most prepared of these recipes. This time, after boiling the plums with cinnamon and cloves, I added hibiskus. It added a pleasant sourness to the sweet, unique flavor of the plum and made its color extra beautiful.
Hibiscus sherbet I shared the recipe last year. to your recipe You can find it here. This time, I didn't boil the dried leaves with the plums, I put them in after taking them off the stove and let them brew until they cool.
As you know, plum sorbet is a little cloudy. If you don't want it to be cloudy, cut the plums in two beforehand and boil them that way. While straining the plums that give their color to the water, do not crush them and let them drain on their own.
Love…
Ingredients for Red Plum Sorbet (Hibiscus) Recipe
- 500 g red plum
- 1 pinch of dried hibiscus
- 1 piece of cinnamon stick
- 2 cloves
- 2 tea glass of granulated sugar
- 8 water glass of water
How to Make Red Plum Sorbet (Hibiscus) Recipe?
- Wash the plums, cut them into 2 parts with the help of a knife and put them in the pot.
- Add sugar, water, cinnamon and cloves and bring to a boil over medium heat.
- Turn off the stove when the plums soften and give their color to the water.
- Add 1 pinch of hibiscus, close the lid of the pot and let the syrup rest until it reaches room temperature.
- Put a fine-mesh strainer on another bowl, strain the cooled syrup.
- After the syrup is not cloudy, let it drain for another 10 minutes without crushing the pulp.
- Serve the strained syrup chilled in the refrigerator.
