A couple of days ago I went on one of my jogs around the neighbourhood. Listening to my music and lost in my own world, I felt something squash underneath my feet. I looked down and I saw plums. Little bluey purpley plums scattered and squashed all over the floor with their yellow orangeish pulp oozing out. I looked up and saw a massive plum tree just chilling there and staring at me with all its beautiful fruit hanging and teasing my parched lips.
I knocked on the door that was closest to the tree and asked the lady if I could pick some and she said yes. She led me to her back garden and there was another tree there with a lot of plums that had fallen on the grass. I asked her if she had ever used to them to cook or even make a plum tart but she couldn’t care less about all that. I think she had better things to do like taking care of her baby, so she was happy for me to take as much as I wanted.
So I jogged home, grabbed my mum (for extra hands) and a bag and excitedly fast-walked back to plum heaven.
Imagine having a plum tree in the front and back of your house. There’s so much to do with them (which I will be trying soon because I’ve still got a lot left) so I went for the most obvious thing to do with plums; a sorbet infused with the intensely fragrant spice of all time.
I was genuinely surprised at the beautiful colour of the plum mixture after I blended it. It’s a bit of a dark horse like blueberries where its juice is clear and then you bake it in a muffin or add it to a smoothie and the whole colour just overpowers and defines the recipe. It’s amazing.
What I needed:
- A lovely lady with a massive plum tree in front of her house (or just go to the supermarket)
- 1kg plums (after deseeding)
- 250g sugar (caster or granulated)
- 1 litre water
- 9 cardamom pods, peel and grind the tiny seeds inside
- Boil the sugar in the water until dissolved . Leave to cool [Note: you can boil the plums with the water if you want, the end product will be the same).
- Pour the plums into a blender together with the ground cardamom seeds and the sugar water and whizz it up.
- Pass the mixture through a fine sieve into a large bowl if you’re not a fan of bits.
- In order to prevent ice crystals from forming, use cling film right on top of the mixture.
- Leave in the freezer for 4 hours or until frozen but not completely; it should kind of look like granita.
- Blend it once again until the texture is smooth then freeze overnight or until your tastebuds can’t handle the suspense anymore.
- When you’re ready, leave to melt for a couple of minutes, serve it up, sit back and enjoy the sweet smooth meltiness of harmonised flavours.
I did consider baking the lovely plum lady a plum pie/crumble with the rest (there was LOADS of it still left after making the sorbet) but I wasn’t sure she’d like it…hmmm I should’ve just done it anyways.
Do you have a plum tree or any fruit trees around you? When life gives you a fruit tree do you make all the recipes its capable of or are you not fazed by it?