Plum Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
French Partridge,

Chef/proprietor David Partridge


  • 2 lb. (900 g.) plums (we use Czars for a rich coloured juice)
  • 1 lb. (450 g.) castor sugar
  • water as required
  • 1 egg white


Put the plums into a saucepan and just cover with water. Simmer until the stones can be easily removed. Add the sugar and stir in well. When the sugar has dissolved liquidise or pass through a sieve.

Using a saccharometer, check for the density of sugar—a reading of 15° is required—and dilute with water if necessary.

Place into an ice cream machine or deep freeze. Towards the end of the freezing process add the whipped egg white, which will result in an improved texture. Return to freezer.