Let’s face it: summer is calling, and it’s craving a refreshing, intensely fruity treat. Forget heavy ice cream – we’re diving into the surprisingly elegant and incredibly delicious world of Plum Sorbet. This isn’t your grandma’s overly sweet, cloying sorbet. We’re crafting a vibrant, tart, and subtly spiced frozen delight that’s perfect for a hot day, a picnic, or simply a moment of pure indulgence. Plum sorbet is a beautiful balance of sweet and tart, with a gorgeous, jewel-toned color that’s almost mesmerizing. It’s a surprisingly simple recipe to master, and the results are truly worth the effort. So, grab your blender, your patience, and let’s get started!
Why You’ll Love This
There’s a reason this recipe has gained such a devoted following. Plum sorbet offers a unique flavor profile that’s both sophisticated and comforting. It’s a fantastic alternative to traditional sorbet, offering a lighter, more nuanced taste. Here’s why you’ll absolutely adore it:
- Flavor Explosion: Plum sorbet delivers a concentrated burst of plum flavor, intensified by the subtle spices we’re adding. It’s a taste that’s both familiar and exciting.
- Beautiful Color: The deep, rich purple hue of the sorbet is incredibly appealing and makes it a stunning addition to any table setting.
- Healthier Option: Compared to many sorbets loaded with sugar, this recipe is naturally sweetened with a touch of maple syrup and a hint of fruit puree.
- Versatile: It’s incredibly versatile! Serve it plain, with a scoop of vanilla ice cream, or even as a stunning garnish for desserts.
- Impressive Presentation: A beautifully chilled glass of plum sorbet is a truly elegant and memorable treat.
Ingredients & Equipment
Let’s gather our ingredients! You’ll need:
- Plums: 6-8 ripe plums (about 2 cups chopped – seedless is ideal, but some seeds are fine if you prefer a slightly textured sorbet)
- Water: 4 cups, divided
- Sugar: 1/2 cup granulated sugar (adjust to taste depending on plum sweetness)
- Lemon Juice: 2 tablespoons, freshly squeezed
- Spices: 1 teaspoon ground cardamom
- Optional: 1/4 teaspoon ground ginger
- Ice: Plenty – about 2-3 cups
- Blender: A high-powered blender is highly recommended for a smooth texture.
- Serving Glasses: Small glasses or bowls for serving.
You’ll also need:
- Measuring cups and spoons
- A large bowl
- A knife and cutting board
- A blender
Step-by-Step Instructions
Ready to create this delightful dessert? Here’s how to make your own plum sorbet:
Step 1: Prepare the Plum Puree
In a blender, combine the chopped plums, 1 cup of water, 1/2 cup sugar, lemon juice, and spices (cardamom and ginger, if using). Blend until completely smooth. You want a thick, vibrant puree – don’t over-blend! A few small chunks are perfectly acceptable.
Step 2: Chill the Puree
Pour the plum puree into a bowl and cover it with plastic wrap, pressing the plastic wrap directly onto the surface of the puree to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the puree to chill thoroughly.
Step 3: Blend to Perfection
After chilling, carefully transfer the puree to your blender. Add the remaining 2 cups of water and blend until completely smooth and creamy. You’ll likely need to stop and scrape down the sides of the blender a few times to ensure everything is incorporated. If the sorbet is too thick, add a little more water, 1 tablespoon at a time, until you reach your desired consistency.
Step 4: Freeze and Serve
Pour the blended sorbet into your serving glasses. Cover with plastic wrap and freeze for at least 2-3 hours, or until completely solid. For a truly luxurious texture, freeze for 1-2 hours after the initial freeze.
Pro Tips
- For a thicker sorbet: Add 1-2 tablespoons of cornstarch to the blender along with the water.
- For a brighter flavor: Add a tablespoon of fresh lime juice.
- Adjust sweetness: Taste the puree before blending and adjust the sugar to your preference.
- Prevent ice crystals: Adding a tablespoon of xanthan gum to the blender can help prevent ice crystals from forming.
- Serving Suggestions: Serve with a dollop of whipped cream, a sprinkle of chopped pistachios, or a drizzle of honey.
Storing Leftovers
Leftover plum sorbet can be stored in an airtight container in the freezer for up to 2-3 weeks. It’s best to freeze it in small portions to avoid thawing and refreezing, which can affect the texture. Enjoy!
Plum Sorbet Recipe
- Total Time: 6 hours
- Yield: 1 quart
- Diet: Vegan
Description
A vibrant, refreshing plum sorbet made with ripe summer plums and a touch of lemon. Naturally dairy-free and bursting with fruit flavor.
Ingredients
2 pounds ripe plums, pitted and chopped
3/4 cup granulated sugar
2 tablespoons lemon juice
1/4 cup water
Pinch of salt
Instructions
1. In a medium saucepan, combine chopped plums, sugar, water, and salt. Bring to a simmer over medium heat.
2. Cook for about 10–12 minutes, stirring occasionally, until the plums have softened and released their juices.
3. Remove from heat and let cool slightly.
4. Transfer the mixture to a blender and blend until completely smooth.
5. Strain through a fine mesh sieve into a bowl to remove skins, if desired, then stir in lemon juice.
6. Chill the mixture in the refrigerator for at least 3 hours or until thoroughly cold.
7. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
8. Transfer to a container and freeze for 2–4 hours until firm, or enjoy soft-serve style right away.
Notes
For a more tart flavor, reduce sugar slightly or increase lemon juice.
If you don’t have an ice cream maker, pour the chilled mixture into a shallow pan, freeze, and stir vigorously every 30 minutes until smooth and icy.
Pairs beautifully with shortbread cookies or a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American