Plum Sorbet

Please welcome guest author Garrett McCord who turned a few of our ripe plums into a “wow-that’s-good” sorbet. ~Elise

I developed this recipe out of necessity rather than noble ingenuity. Every summer Elise’s mother loads me up with so many plums I can’t eat them all in time, and many begin to get a bit over ripe, their skins bursting at the slightest touch sending their juice down my arms and onto my clothes and floor.

Taking these plums and churning them into a magenta hued sorbet just seemed like the most logical thing to do in this heat. Sweet, tart, and smooth it’s a wonderful way to enjoy fresh plums at the height of their season. This sorbet is just sweetened enough in my opinion, but taste as you go and add more or less sugar accordingly as some of the plums we used were very tart. In addition, this recipe could easily be adapted to overripe apricots or pluots as well.

Plum Sorbet Recipe

  • Yield: Makes a little less than one quart or sorbet.

While the alcohol in this is optional, a small amount will help keep the sorbet from getting icy if you plan to store it in the freezer.



  • 2 1/2 cups of sliced plums, pits removed
  • 1/4 cup + 2 tablespoons of sugar
  • 1 teaspoon of lemon juice
  • Pinch of salt
  • 1 tablespoon of Grand Marnier (optional)


1 Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth. Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.

2 Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.

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Showing 4 of 11 Comments

  • Elise

    Here’s a little more back-story. Garrett came over a week or so ago to hang out and cook. We pulled some of my mom’s ripest Santa Rosa plums out of her various trays of picked plums and played around with making sorbet. Then I promptly went out of town for a couple days. Sister, brother, nephew visiting, they all had the sorbet the next day. The only problem was that dad mistakingly told them I had made watermelon sorbet.

    When I got back from my trip, I got “hey your watermelon sorbet was amazing! Sooooo good. Why didn’t it taste like watermelon though, what did you do to it?” Confusion cleared. For the next several days they kept bugging me to make more. Didn’t have time, but we still have plums so more plum sorbet is definitely on the agenda.

  • Lydia (The Perfect Pantry)

    I’ve always been so limited with my plums: grilled plum halves drizzled with a bit of agave nectar, plum crisp, and my favorite — plums straight from the farm stand. I never even considered plum sorbet, and yet I can close my eyes and imagine the taste.

  • Sylvie, Rappahannock Cook & Kitchen Gardener

    Looks wonderful. I tend to make sorbet in summer to use extra fruit – it’s too hot to bake, I leave baking for fall & winter.

    Elise, did Garrett also use Santa Rosa plums for that sorbet? It’s such a gorgeous color. If so, I am out of luck as I don’t know of anybody growing that cultivar in my area. I’ve made plum sorbet with other plums, but I really like the way this one looks.

    Yes, we used Santa Rosa plums for this particular sorbet, which is great for the vibrant color. ~Elise

  • Kyle @ Yumoh!

    Gosh, that’s good! So fresh and pure!

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