Plum Sorbet

DessertFreezer-friendlyIce Cream

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

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

  • 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.


  • 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 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

12 Comments / Reviews

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Did you make it? Rate it!

  1. Sylvie

    This is great
    I am going to make it with Beach plums next time as beach plums are amazing fruit and work really well in jam and jelly


  2. 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!


    Show Replies (1)
  3. Liz

    Using this recipe as a guideline, I made sorbet with mostly plums and a couple of nectarines. I used up all of the fruit that was going soft, and therefore started with about 4 cups of sliced fruit which I pureed in my food proccessor.

    I poured the puree through the finest strainer that I had, added 1/2 a cup of Agave syrup instead of the simple syrup, and 2 Tablespoons of Limoncello instead of the lemon juice and Grand Mariner, and stirred.

    I don’t have an ice cream maker, so I poured the puree into ice cube trays. After and hour or so I scooped the sorbet out of the ice cube trays, back into the food processor and gave them a whirl. I did this 3 or 4 times before I’d had enough of it. After the last time, I spread it into a shallow plastic container. The next day, it was soft enough to scoop and the ice crystals were nice and small. The flavor was pure summer!

    Thanks for your help!

  4. Lisa

    Most sorbets have much more sugar than this, and the sugar usually is made into a syrup over heat with water before the sorbet is put together. What accounts for the different technique here, and will it work with other fruits, or is it something about the consistency and sweetness of the plums that makes it work?

    This is just the method we used. The result is a sorbet that relies more on the plums and less on sugar for flavor. ~Garrett

  5. Sara

    This is hands down the best sorbet I’ve ever had. The only thing I did differently was I peeled the plums first (mine were super ripe so easy to peel) and I added another 2 tablespoons of sugar. Thank you so much for sharing this!


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