I think there’s something wrong with me.
Just thinking about granita or sorbet or popsicles or anything even remotely ice makes my entire body break out in goosepimples. Like, instantly.
Seriously. It could be eight hundred degrees outside and I’ll still get full body chills at the mere thought of something cold and icy.
It’s like nails on a chalkboard, just thinking about scraping ice and frost and OH MY GOD LINDSAY PLEASE STOP DOING THIS TO YOURSELF YOU’RE MAKING IT WORSE. Go think about hot soup or warm chocolate cake or something because this is torture. Pure torture.
I mean, if I’m going to be covered in chicken skin, I may has well have something to show for it, eh? The chill is worth it if I’m actually digging in to a tart and tangy plum granita and not just sitting here thinking about it.
I spotted these sweet little ‘sugar’ plums at the farmers market last week, and overheard the vendor telling someone else they only had a two week season. Well, twist my arm why don’t you, that’s pretty much the quickest way to get me to buy something.
While they are, indeed, sweet little plums (as their name implies), they aren’t exactly suited to the most common plum recipes out there, you know, the ones that call for perfect slices of pitted plums arranged into rosettes atop a tart crust (for example). Rather, much like my beloved Damsons in the fall (though far sweeter), these guys cling to their pits like a toddler to their binkie, making a clean extraction nearly impossible.
So I tried to think of ways (other than jam, because I’m pretty jammed out at the moment) that I could use these precious plums, and, seeing as we’ve hit summer hard and fast and have the humidity to prove it, something crisp and frozen seemed like the perfect solution.
© Love & Olive Oil
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