Les prunes Reine-Claude's. This plum deserves its royal sounding name.

These diaphanous green plums, also called greengage plums, are at their peak right now. Their juicy, richly perfumed flesh has a flavor like no other.
I couldn't resist buying a couple kilos at the market last week and putting my ice cream maker to use. I had seen this Reine-Claude Sorbet recipe on a French cooking website, Recettes de Cuisine, and was just itching to try it.

The flavor is enchanting! Icy, sweet and refreshing, a sublime summer dessert.




This sorbet recipe seemed like a great entry for this week's Weekend Herb Blogging, the fabulous invention of Kalyn at Kalyn's Kitchen. This week's host is Srivalli from Cooking 4 All Seasons. Head on over there this Monday for the entire WHB round-up.

The original recipe was in French so I've translated it into English and written the instructions in my own words.

Reine-Claude Sorbet
serves 4

2.2 pounds (1 kilo) ripe reine-claude plums
Juice of 2 lemons
1 cup water
1 cup sugar
1 teaspoon plum brandy (optional)

Dissolve the sugar in the water in a pan over medium heat and cool.
Wash and pit the plums and finely purée them in a food processor.
Add the lemon juice and sugar syrup to the fruit purée, mix together and chill until cold.
Mix in the optional plum brandy, transfer the purée to your ice cream maker and process according to manufacturer's directions.
Scoop into a covered container, freeze until firm, about 2 hours. (Can be made 1 week ahead. Keep frozen).