How to make plum sorbet
This is a plum sorbet recipe that is easy to follow. You could also incorporate Italian meringue to give the sorbet a smoother consistency and more stability in the freezer. If you want to make a batch of sorbet and devour it in one sitting, then this recipe works great without the meringue.
Consider lemon juice for balancing flavour
Plums can vary a lot in terms of sweetness. If you’re using plums that are very sweet, I’d recommend adding some lemon juice to balance the flavours. Simply reducing the sugar in this recipe can effect the structure of the sorbet.
Fresh fruit is the key to a good sorbet
A great plum sorbet starts with the right ingredients. Fresh, in season plums, are your ticket to a delicious sorbet that’s sweet, refreshing and slightly tart. Below is one of our plums just before being picked and transformed into sorbet.
Plums freshly picked – full of colour and taste amazing! If you can get a mix of plum variants you can get some really nice flavours happening.
The finished product: amazing plum sorbet.
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.
Plum Sorbet Recipe
- 1 kg plums pitted
- 1 cup sugar
- 1 pinch salt
- 1 Tbsp lemon juice
- Add plums to a blender and puree until smooth.
- Add sugar and salt and blend for about 30 seconds until well incorporated. Add lemon juice and blend for another 15 seconds if the plums are really sweet.
- Pour plums through a strainer into a container then transfer to refrigerator - chill until very cold.
- Churn sorbet in an ice cream maker according to manufacturer's instructions.
- Transfer sorbet to freezer to harden for 2-3 hours.