Plum Sorbet

Preparation info

  • Yield

    7 cups

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Plums always produce a beautifully colored sorbet. The puréed skins transfer just the right amount of color.


  • 25 ripe plums ( pounds), pitted
  • cups Simple Syrup
  • Pinch salt
  • 1 teaspoon freshly squeezed lemon juice


    Purée the plums in a food processor. Strain the Plum Purée trough a medium sieve. There should be 4 cups of plum purée.

    Place the plum purée in a large bowl and add the simple syrup, lemon juice, and salt.

    Freeze according to ice cream machine manufacturer’s instructions.