GOJEH SABZ SORBET

Gojeh Sabz Sorbet

(Persian Sour Green Plum Sorbet)

Ingredients

Syrup

• 100 ml water

• 120 g sugar

Sorbet

• 400 g gojeh sabz, pitted

• 1 tbsp sahlab

• 1 tsp vodka

• Juice of 1 lemon

Garnish

• A few fresh gojeh sabz, sliced

• A squeeze of lemon juice

Method

In a small saucepan, combine the water and sugar. Bring to a gentle simmer, stirring until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool completely.

Remove the pits from the gojeh sabz and freeze the fruit for 1 hours, until firm but not completely solid.

Place the frozen gojeh sabz, cooled syrup, sahlab, vodka and lemon juice into a food processor or high-speed blender. Blend until completely smooth.

Transfer the mixture to a shallow freezer-safe container. Freeze for 30 minutes, stirring vigorously with a fork every 30 minutes to break up ice crystals and create a smoother texture.(3/4 times)

Once the sorbet is frozen but still scoopable, cover and freeze until ready to serve.

Scoop the sorbet into chilled bowls. Garnish with fresh slices of gojeh sabz and a light squeeze of lemon juice.