Plum Sorbet

Name: Plum Sorbet
Total time: 45 min
Yield: 1 quart
Ingredients: 1 1/2 pounds soft ripe plums; 1/2 cup fresh orange juice; 1 cup sugar; 1/2 cup water; Kirsch to taste

By Moira Hodgson

Total Time: 45 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; Cooling Summer Days With Fresh Fruit Ice Cream

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:1 quart

1½pounds soft ripe plums
½cup fresh orange juice
1cup sugar
½cup water
Kirsch to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Wash the plums, cut them in half and remove the pits. Cut the plums in quarters and cook them over low to medium heat with the orange juice for about 15 minutes, stirring frequently. Puree the plums in a blender or food processor and chill.
Step 2
Meanwhile, bring the sugar and water to a boil and simmer for five minutes. Add the syrup to the puree, along with about one tablespoon kirsch, and mix well. Cool and freeze according to the manufacturer's directions for your ice cream maker.

Ratings

4 out of 5

6 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Emily5 years ago

Easy and delicious!

Evamarie6 years ago

Followed the recipe but substituted Cointreau for Kirsch as that’s what I had on hand. It turned out to be a nice dessert, a little tart-tangy, which I like. Almost made the mistake of peeling the plums. The skins give the sorbet a lovely claret-ruby color, so don’t remove them, just make sure you purée the fruit well. Will definitely make this again.

Private comments are only visible to you.