runtoryrun.com

2 1/2 lb Elderberries

6 tb Cold water

9 c Water

2 tb Lemon juice

Lemon rind

3/4 c Sugar

4 tb Cornstarch

Wash berries and place in a soup kettle. Add water and a twist or two of lemon rind. Cook until the berries are soft. Strain into a bowl, pushing though as much of the pulp as possible. Return the liquid to the kettle, bring to a boil, and remove the kettle from the stove.

Combine the cornstarch, cold water, and lemon juice, pressing out all the lumps. Add to the soup, together with the sugar, and stir thoroughly. Place over medium-low heat and cook, stirring constantly, until thick and clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold.

Ingredients

1/2 lb plum, pitted and cut into 1/2 inch wedges

1 tablespoon sugar

1/4 teaspoon vanilla

1/8 teaspoon cinnamon

3 tablespoons water

2 cups fruit sorbet

Directions

Preheat broiler. Toss plums with sugar, vanilla and cinnamon in a 1 1/2 to 2 quart gratin or other flame proof shallow dish.

Let plums stand for 5 minutes in dish to macerate.

Add water to dish and broil plums 6 to 8 inches from heat, gently stirring once or twice, until fruit is softened, 7 to 10 minutes. Serve fruit and juice from pan topped with sorbet.