Not only does this Plum Sorbet look absolutely stunning (I mean, look at that colour!), it also packs a delicious fruity, tangy punch. I love making and eating ice cream, but a good sorbet is something different. It’s simple. It’s refreshing. And so full of summery-fruity flavours. I’m a huge fan of plums. They bring with them a distinct moreish tartness that just works so well in sorbet. Not to miss the stunning purple-ish colour when they’re broken down.
*This sorbet recipe serves 5-6 people.
*The sorbet mixture must be chilled in the fridge before churning. You can chill it for 4-5 hours or overnight.
*This recipe uses an ice cream machine which keeps the sorbet smooth and prevents iciness. I have not tried making this recipe without one. If you do, let me know how it turns out.
*This recipe is fairly easy and uses minimal ingredients. However, it is important to be precise with your measurements, otherwise the sorbet will not freeze up to the correct consistency.
Notes on Ingredients:
*Plums: Plums are generally quite tart, but that’s what I really love about them. Use the skins too, there’s where all the flavour and colour comes from. If you prefer something sweeter, feel free to replace with any fruit of your choice. But please note that not all fruits are ideal for sorbet; berries work great, bananas..not so much.
*Alcohol: This recipe uses a couple of teaspoons of vodka. Is it absolutely necessary? No. But it will drastically improve the texture of your sorbet. The alcohol keeps the sorbet softer while it freezes. Without it, you will often end up with a solid icy block that doesn’t scoop as easily. Feel free to substitute with any alcohol you have on hand. You don’t really taste it, it’s mostly just there for texture.
- Ice-cream machine
- 650 g plums, weighed with seeds
- 55 ml water
- 100 g granulated sugar
- 2 teaspoons vodka
- 1 teaspoon lemon juice, freshly squeezed
- Remove the seeds of the plums and slice them. Add them to a saucepan with water and cook over low heat until the plums have softened and broken down. Keep stirring occasionally. This will take about 10 minutes.
- Once the plums have cooled down slightly, add them to a blender and process until smooth.
- Take about a third of the plum puree and add it to the same saucepan with the sugar. Cook on low heat just until the sugar has dissolved.
- Stir into the rest of the plum mixture.
- Add in the vodka and lemon juice and stir to combine.
- Chill the mixture in the fridge for at least 4 hours or overnight.
- When the sorbet mixture is chilled, churn the sorbet in your ice cream machine according to manufacturer’s instructions.
- Place in a freezer-safe container with a lid and freezer for an additional couple of hours until it reaches a scoop-able consistency.