Fresh Plum Sorbet with a Hint of Ginger

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I was panting like a dog and my heart and my lungs were about to burst out of my chest.  Although the data on the bike indicated otherwise, I was working REALLY hard.  In this data worshipping world, people often don’t realize that data can never calibrate humans.  Every single one of us is different, and with every passing second we leave behind the person we used to be.  When others in class were spinning at 130 RPM I was only doing 90, but I was working much harder than anyone of those ripped people in class.  I am out of shape and weak, though luckily I don’t look it, according to the friend who dragged me to class today.  The last time I took a spinning class was more than 10 years ago. 

As I struggled to keep up with the class, my quadriceps, calves and gluteal muscles burning, the parts of my body that suffered the most were actually my dear little ear drums.  They are still ringing right now.  The extremely loud and pulsating music meant to pump us up nearly killed me.  I will remember to bring ear plugs next time.  It seems that people nowadays need more and more stimulation from everything and everywhere.  Perhaps I’m just too old, but I have never needed all the exterior stimulation, not even when I was young.  I have always preferred to join the world only now and then.

The first thing I did when I came home was to make this refreshing sorbet.  It was perfect after an hour and half of sweating.

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When we were in Italy two summers ago, we stayed in a beautiful villa in a small town called Tavernelle.  There was a great restaurant near the villa called Fattoria, where they served the best sorbet between courses.  Audrey was always asking for a second one every time we ate there.  She told me today that my sorbet was just like those that she had at Fattoria, if not better.  That was a great compliment for a tired mom with shaking legs.



La Fattoria

Unpretentious and with the most delicious food, the restaurant is one of our favorites in the world

Peter Cooking

Peter at the grill in Fattoria


The owner chef of the Fattoria standing at the door to the kitchen

Fresh Plum Sorbet with a Hint of Ginger


8 red-fleshed plums

1/2 cup fresh or frozen cranberries

1/2 teaspoon ginger or to taste, peeled and chopped 

1/4 cup brown sugar

4 packs Stevia

1/2 cup water

A pinch of kosher salt

1 teaspoon freshly squeezed lemon juice



Blend all ingredients in a large food processor or blender.  I blended mine in my Vitamix.  Pour into the ice cream maker.  Let it churn for 20 to 30 minutes or until desired hardness.

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