If the guy behind artisan jam booth hadn’t casually forgotten how much his itty bitty jars of jam cost (‘That’ll be $5’ ‘Ok so your booth says $3?’ ‘Oh I mean $3’) and tried to pull the jam over my eyes, my trip to the Greenmarket at Union Square last Monday would have been just like every other time.
I get off the subway. I walk up the stairs. I am surrounded by vegetables and homemade grass-fed yogurt. I am overwhelmed. I am thinking about feeding yogurt some grass. I consider buying everything. I leave with one thing. And maybe some hot garlic jelly that was $3, not $5, you jerk. But mostly, I leave with one delicious thing.
Hello, one delicious thing:
Plums, man. Plums.
Like, a lot of plums. Like, what-do-I-do-with-all-these-plums-besides-putting-them-into-my-lunchbag-attached-with-a-note-telling-myself-not-to-trade-with-the-kids-who-got-cookies-in-their-lunchbags plums. Hyphens!
Well, you make Plum Sorbet, is what you do. When the Greenmarket at Union Square
gives sells you a shit ton of plums for $5, you make it into icy goodness.
PS this is embarrassingly easy to make.
PPS I love you, honey. Don’t trade that plum I packed for a cookie and also hang in there kitty. xoxo
ripped from Simply Recipes like Law & Order rips things from headlines
makes something like 6 scoops? Beats the hell out of me
- 2 ½ cups of plums, pitted and sliced
- 6 packets of Truvia
- 1 tsp of lemon juice
- some zest from that lemon you butchered
- pinch of salt
I’m still bummed about JamGate 2012 but I’ll fake it while we:
Puree all the ingredients in a blender. Strain through a fine sieve to remove the big pieces of plum skin. Toss in your ice cream maker. Make your sorbet. Mine took about half an hour or a little more of churning but also my apartment is an inferno. I hope yours is not.