Plum Sorbet

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.