Plum Sorbet
Indulge in the sweet-tart elegance of homemade Plum Sorbet, a vibrant and refreshing frozen treat that’s as simple as it is stunning. Made from ripe, juicy plums, this recipe captures their natural flavor and transforms it into a velvety dessert bursting with a rich, ruby-hued color. The secret lies in simmering the plums with a homemade simple syrup, allowing the fruit’s brightness to shine while their skins add a natural depth of flavor. Finished with a splash of lemon juice for a zesty kick and a pinch of salt to elevate the sweetness, this sorbet delivers a perfectly balanced bite every time. Whether churned to creamy perfection in an ice cream maker or set to freeze in your freezer, it’s a showstopping dessert that’s ready in just a few simple steps. Serve this quick and elegant sorbet at your next summer dinner party or enjoy it as a refreshing, dairy-free treat on a warm day!
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Recipe Information
Ingredients
- 6 pieces ripe plums
- 150 grams granulated sugar
- 120 milliliters water
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
Wash the plums thoroughly and cut them in half to remove the pits. There’s no need to peel the plums as the skins add flavor and color to the sorbet.
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves to create a simple syrup. This should take about 3-5 minutes.
Add the halved plums to the saucepan and cook them in the syrup over medium heat for 5-7 minutes, stirring occasionally. The plums should become soft and their skins will release a beautiful deep color.
Remove the saucepan from the heat and let the mixture cool to room temperature, about 20 minutes.
Once cooled, transfer the plum mixture to a blender. Add the lemon juice and a pinch of salt, then blend until smooth. Taste the puree and adjust sweetness or tartness by adding a little more sugar or lemon juice, if desired.
Strain the mixture through a fine-mesh sieve into a bowl to remove any skin or pulp pieces, resulting in a smooth, velvety texture.
Pour the strained plum puree into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the churned sorbet into an airtight container and freeze for at least 2 hours to firm up.
Scoop and serve the plum sorbet chilled. Garnish with a sprig of mint or a slice of fresh plum for an extra touch.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 192.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
