Greengage sorbet anyone?
Coat washed greengages in sugar – golden caster sugar used as it was to hand, leave stones in situ and coat about 20 ripening and washed greengages whilst they were still damp.
Place the sugary greengages into a pyrex ( or similar) jug and place a heavy plate on the top – Im so sick of cleaning up after microwave explosions – cook on full power for 5 mins, they need to be suitably squidgy, alternatively roast in a medium oven to soft fruit. Leave to ‘cool ‘ and then refrigerate
Greengages have the decency to make a deliciously sticky sauce combined with golden caster sugar, not good to coat the entirety of the microwave (hence the plate on the jug) but they do soften wonderfully well by this method.
The options were to sieve and remove the stones before blending with store bought, finest quality vanilla custard, or maybe break their slight jamminess with whizzed egg white.
I chose the Darth Vader fridge raider technique and the force was with fortuitously with me. Using a colander, rather than fine sieve, to remove the stones also wanting small pieces of greengage in the finished sorbet. The stoneless greengage goop ( over used culinary term ) can be adjusted to taste with sugar, agave or glucose syrup if too tart or a spritz of fresh lemon / lime juice if too sweet, adjust to suit your taste preference.
Just before churning combine the ‘greengage goop’ with a can of cold fizzy ginger ale, and the juice and zest of a ripe, fresh, unwaxed lime and churn in your ice cream maker, its so simple and effective.
The sorbet is a joy, interesting and a little different. Enjoy x
ice cream magazine 
I love greengages – such a fabulous photo up above too – and so when the season rolls around (which I’m assuming is now?) I will be making your sorbet.
Looks totally gorgeous- must try this! Lovely.
Any substitutes for greengage? I currently live in Maryland (USA), and don’t have access to this (that I know of). Also, I really like the addition of the lime in this recipe (and the fizzy drink – ! – is that a traditional ingredient for sorbet or one that you found to be a good addition?).
Hello, Thank you for your note. Yes, golden plums are good and I have used damsons too. I consider any of the plum family fair game and they all seem to work well to date. Sometimes ripe fruits can be saccharine sweet, balance with a sharp note like lime to avoid a cloy taste.
Consider the ginger ale (or similar) a ‘stock’ adding another dimension, a non alchoholic champagne effect. Champagne sorbet is a fizzy classic. Gin and tonic sorbet too (my version is on the site). Maybe experiment when there’s a glut of stone fruit and make a variety of small test batches.. Just keep tasting and enjoy expanding your repertoire. Hope that helps x
This is such a creative and interesting recipe. The photo of the greengage is so beautiful – I hope to come across one some day. Fun use of a special fruit.
We live in the states, too, and don’t have a clue where to start looking for those beautiful little things, but maybe one say we will run across some, and make this recipe with them! Till then, I will be sharing this recipe with some of my girlfriends who likely have access to this fruit.
Also, we absolutely loveeee your technical terminology! We were giggling throughout!! Thanks for sharing some love on our page! Have a blessed well! Love from the States!
Ooohhh! That sounds so refreshing. I love sorbet. It is light and fairly healthy. I’m a fan.