Are you ready to transform ordinary plums into a spectacular frozen dessert that screams summer? This homemade Plum Sorbet is not just a recipe—it's a culinary adventure that promises to cool you down and elevate your dessert game. With its vibrant color, intense fruit flavor, and silky-smooth texture, this sorbet is about to become your new obsession. Whether you're hosting a dinner party or craving a guilt-free treat, this recipe will transport you to a world of pure, fruity bliss.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups plums, pitted and diced
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
Instructions
- Wash and prepare the plums by removing pits and cutting them into small, uniform dice.
- In a medium saucepan, combine sugar and water. Heat over medium heat, stirring constantly until the sugar completely dissolves, creating a simple syrup.
- Add the diced plums to the simple syrup and cook for 5-7 minutes, allowing the fruit to soften and release its juices.
- Remove the plum mixture from heat and let it cool slightly for about 5 minutes.
- Transfer the plum mixture to a blender and add lemon juice. Blend until smooth and completely pureed.
- Pour the puree through a fine-mesh strainer to remove any skin or pulp, ensuring a smooth texture.
- Refrigerate the mixture for at least 2 hours or until completely chilled.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- Transfer the sorbet to a freezer-safe container and freeze for 2-3 hours before serving.
- Let the sorbet sit at room temperature for 2-3 minutes before scooping to soften slightly.
Tips
- Choose ripe, sweet plums for the most intense flavor. Look for fruits that yield slightly when gently pressed.
- Use a fine-mesh strainer to ensure an ultra-smooth texture without any unwanted pulp or skin.
- For best results, chill your mixture thoroughly before churning to help create a smoother, more consistent sorbet.
- If you don't have an ice cream maker, you can freeze the mixture and stir every 30 minutes to break up ice crystals.
- Add a splash of vodka to the mixture to help prevent the sorbet from freezing too hard and maintain a softer consistency.
- Experiment with adding a pinch of cinnamon or a hint of vanilla to complement the plum's natural sweetness.
- Serve immediately after churning for the best texture, or store in an airtight container in the freezer.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 38g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
