Plum Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 2 lb. (900 g.) plums (we use Czars for a rich coloured juice)
  • 1 lb. (450


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 en