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.

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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.

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

17 Comments / Reviews

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Did you make it? Rate it!

  1. Cynthia

    Fantastic flavor and color!

    xxxxxyyyyy

  2. Issy

    Is it possible to use a different alcohol for this recipe?

    Show Replies (1)
  3. Kelly

    I had some mediocre plums from the grocery store but even with a less than great starting material, the flavor was really good. I was lazy and didn’t strain out the skin, but it really didn’t affect the ultimate texture. Thanks

    xxxxxyyyyy

  4. 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

    xxxxxyyyyy

  5. 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!

    xxxxxyyyyy

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