Plum Sorbet Recipe
This plum sorbet is a refreshing, summery dessert bursting with fruity flavor. Simple to make with just a few ingredients, it’s the perfect frozen treat for a sweltering day.
Plums aren’t cheap when they’re out of season, so this is a good recipe when they’re turning soft in the supermarkets. Buy in bulk and get busy churning.
What you need
- Plums: Remove the stones and quarter the fruit.
- Sugar: Use white caster or granulated sugar.
- Salt: Use a pinch of good quality salt, not table salt.
- Lemon juice: Fresh lemon juice is recommended.
How to make plum sorbet
- Add the plum slices and a quarter cup of water to a medium-sized saucepan. Cook over medium heat with the lid in place, stirring occasionally. Once the fruit is cooked through and soft, set aside to cool.
- Blend the fruit with a stick blender or food processor until smooth. Push the fruit through a sieve and set aside.
- Add sugar, salt, and lemon juice to a medium saucepan along with ¾ cup cold water. Allow the syrup to boil, then reduce the heat and simmer for two minutes. Remove from heat and allow to cool.
- Whisk the plum puree into the sugar syrup and refrigerate for at least three hours, preferably overnight.
- Churn the sorbet in an ice cream maker according to the manufacturer’s instructions. Scoop the dessert into a freezer-proof container and harden for three hours before serving.
Tips for better plum sorbet
1. Incorporate Italian meringue
Add Italian meringue to give the sorbet a smoother, creamier consistency and more stability in the freezer.
2. Use lemon juice to balance the flavour
Plums varieties have different levels of sweet, acidic, and sour flavour. Add some extra lemon juice to balance everything if you’re using really sweet ones. Reducing the sugar content will impact the sorbet’s structure.
3. Fresh fruit is the secret to delicious sorbet
The best plum sorbet starts with fresh, in-season plums. Some suitable Australian varieties are Davidson, Autumn Giant, Ausibelle, Fortune, or Laroda.
If plums aren’t your favourite fruit or they’re out of season, try watermelon sorbet or chocolate sorbet.
How to make plum sorbet without an ice cream maker
Making plum sorbet without any fancy equipment is easy. Instead of adding the chilled plum mixture to an ice cream maker, pour it into a freezer-proof container. A wide, shallow option is best.
After 20 minutes, remove the sorbet and beat until smooth. Repeat this step until it’s too firm to mix.
If plums aren’t your choice of fruit or they’re out of season, I suggest you give this recipe a try for watermelon sorbet.
Ingredients
- 14 plums pitted and quartered
- ¾ cup sugar
- 1 pinch salt
- 1 tsp lemon juice
Instructions
- Add the plum slices and a quarter cup of water to a medium-sized saucepan. Cook over medium heat with the lid in place, stirring occasionally. Once the fruit is cooked through and softened, set aside and cool.
- Blend the plums with a stick blender or food processor until smooth. Push the fruit through a sieve and set aside.
- Add sugar, salt, and lemon juice to a medium saucepan along with ¾ cup cold water. Allow the syrup to boil, then reduce the heat and simmer for two minutes. Remove from heat and allow to cool.
- Whisk the plum puree into the sugar syrup and refrigerate for at least three hours, preferably overnight.
- Churn the sorbet in an ice cream maker according to the manufacturer's instructions. Scoop the dessert into a freezer-proof container and harden for three hours before serving.
Notes
- Plums vary in size, so aim for roughly two cups of plum puree once cooked.
- Use a few drops of red food colouring for a more vibrant looking sorbet.
