Plum Sorbet

Simple Plum Sorbet made with fresh sliced plums, lemon juice, sugar, and a little Grand Marnier.

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Photography Credit: Elise Bauer

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

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  • Prep time: 40 minutes
  • 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.

Ingredients

  • 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)

Method

1 Blend plums, sugar, lemon juice, salt: Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth.

2 Strain out solids: Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.

3 Churn in ice cream maker: 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.

4 Serve or freeze: Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Showing 4 of 11 Comments

  • Lisa Graham

    Seriously soooooo good! Me and milk don’t really get along so I spend every summer making tons of fresh fruit sorbets, usually delicious, but super icy or overly sweet… This one is so creamy and tart and yummy! Thank you!

  • 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.

  • 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

  • san

    Hi Elise, the colour of the sorbet is amazing! I have been searching for a sorbet recipe for the pickled plums (umeboshi) that I lugged back from Japan unsucessfully. Would you happen to have any suggestions? Thank you!

  • Alicia

    This inspired me to make sorbet for my husband. However, I cheated. I had canned peaches on hand in light pear syrup. I drained the syrup saving it for another use. Added some mango nectar to the peaches and pureed that with some honey and lime. Froze it in my ice cream maker for 20 minutes. Tasted fabulous. I have some canned apricots from a friends orchard that we will try next. Thanks for all of the wonderful recipes.

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