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