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Star Anise Poached Pluot Sorbet


3/4 1 pound (6-8) Plouts

3/4 cup of Sugar

2 cups Red Wine

2 whole Star Anise


  • Rough cut pluots directly over and into a blender, discarding pits. This will best ensure all juices are captured.

  • Add the sugar and puree.

  • Pour puree into a sauce pot, add wine and star anise and bring to a boil.

  • Cut the heat and allow to continue to steep until room temperature.

  • Remove star anise, transfer to lidded container and store refrigerated to completely chill.

  • Process into sorbet in an ice cream machine. Serve immediately or transfer to a container in the freezer.

  • If you don't have an ice cream machine for processing, you can also freeze in an ice tray, then right before serving crush in frozen mixture in a blender.

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