Plum and Vodka Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Longueville Manor,

Chef John Dicken


  • 1 lb. (450 g.) Santa Rosa plums
  • 8 oz. (225 g.) sugar
  • ½ pint (275 ml.) water
  • 5 fl.oz. (150 ml.) white wine
  • 3 measures vodka
  • juice 14 lemon


Mix the water, white wine, sugar and lemon juice together. Bring to the boil.

Meanwhile prepare the plums by removing the stones.

Cook the plums in the stock syrup for 5 minutes. Put into a liquidiser and blend until smooth. Pass through a chinoise or sieve.

Add the vodka and place into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.