No ImagePlum Sorbet

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  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

    xxxxxyyyyy

  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!

    xxxxxyyyyy

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  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!

    xxxxxyyyyy

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