Plum 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.

  • Prep time: 40 minutes
  • Yield: Makes a little less than one quart or sorbet.


  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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


  • 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!


  • 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!


  • 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!

  • 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

  • Carol

    This is amazing! I am lucky enough to get fresh plums from my friend’s tree. By far, my favorite way to enjoy this is with a scoop of the plum sorbet and a scoop of high quality vanilla ice cream. Yummm…

  • JuneDawn

    This is just so beautiful I had to try it! I used vodka for the alchohol and put it in when I pureed. Then I did not churn, but put it in a stainless steel mixing bowl in the freezer. I set the timer to stir it every half hour for about 4 times. Scrape the frozen stuff off the sides and mix it in. Mmmmmm So pretty.
    I might think about a little more sugar though. I used Santa Rosa plums and even left off some of the skins, still a bit tart.
    Very impressive dessert!

  • 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.

  • 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!

  • 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

  • Elise Bauer

    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.