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Recipe: (Super Simple) Fresh Plum Sorbet
This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
It's been a hot couple of months, and sometimes nothing will help beat the heat but a bowlful of everyone's favorite frozen treat. Cool down without too much sugar and fat with this super-easy four ingredient sorbet. You can also try popping a scoop of the frozen sorbet into the blender with some fresh blueberries and Greek yogurt for the best homemade smoothie you've had all summer. Not into plums? Try another summertime fruit!
Recipe: Fresh Plum Sorbet
Photo by Katie Morris
Adapted from Sunday Suppers at Lucques. Makes about 1 quart.
What You'll Need:
1 ½ pounds very ripe and juicy plums
½-¾ cup sugar, depending on sweetness of plums
3 tablespoons honey
2 teaspoons lemon juice (optional)
What to Do:
- Pit the plums and cut into quarters.
- Toss the plums with the sugar and honey in a large bowl and let sit for 30 minutes.
- Put plum mixture in a blender and process until very smooth. Taste, and season with lemon juice if desired. Return to bowl and refrigerate until very cold, at least 1 hour.
- If you have an ice cream maker, process plum mixture according to the manufacturer's instructions. If you're going the old fashioned route (sans electronics) pour the chilled mixture into a freezer safe container with a lid, and place in the freezer. Remove from freezer and stir every 30 minutes until sorbet is fully frozen (about 2 hours).
What's your favorite frozen summertime treat? Share with us in the comments below!
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Comments Leave a comment
I have tried this dessert at a restaurant in our city. Thanks for giving the recipe, I can finally make one at home. Is it fine to add orange juice instead of lemon juice?
@Vegetarians The lemon juice doesn't add a ton of flavor, just a touch of acidity, so I'm not sure the orange would come through (it's a weaker flavor/acid level than lemon). If you have tart plums, you could leave out the citrus juice all together.