Plum sorbet with balsamic vinegar

Plum sorbet with balsamic vinegar

Number of peoples 1 people
Preparation time For approximately 1,2 l of sorbet
Cooking time No cooking


1.2kg plums (Mirabelle or prune),
175ml water,
150g sugar,
1/4 tsp. salt,
2 tsp. Cognac,
2 tsp. balsamic vinegar


Cut plums into pieces. Cook in a large saucepan with the sugar, salt and water. Then bring to a boil and let it stew about 30 minutes over medium heat, stirring regularly.
Off the heat, add the brandy and balsamic vinegar. Mix everything. Let freeze in an ice cream maker. Serve with your barbecue dish or pastries.

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