There’s something special about creating a homemade sorbet that encapsulates the essence of summer in every bite. This Plum Sorbet recipe is a delightful way to savor the peak-season plums, offering a refreshing treat that’s perfect for hot days or as a light, palate-cleansing dessert.
One summer, my family and I took a trip to a local farmers’ market where we discovered a stand selling the juiciest, most vibrant plums I had ever seen. Intrigued, we bought a basketful and, on a whim, decided to try making sorbet. The result was so delightful that it quickly became a family favorite, reminding us of that sunny market day every time we make it.
For this Plum Sorbet, the ingredients are straightforward: sugar, plums, lemon juice, and a splash of kirsch, maraschino liqueur, or vodka. If you prefer a slightly softer texture, the combination of sugar and light corn syrup works wonderfully. This small tweak ensures the sorbet remains scoopable straight from the freezer.
The process begins by preparing the plums. After removing the pits and slicing them, cook the plums until they are soft and release their juices. This not only enhances the natural sweetness of the plums but also makes them easier to puree into a smooth consistency. Once cooled, the plum puree is blended until velvety, then combined with a simple syrup made from sugar (or the sugar and corn syrup mix). A few drops of lemon juice add a hint of acidity to balance the sweetness, while the alcohol helps prevent the sorbet from freezing too hard.
One of my favorite variations of this recipe is to experiment with the type of liqueur used. While kirsch and maraschino liqueur add a lovely depth of flavor, a touch of elderflower liqueur can provide a floral note that pairs beautifully with the plums. For a non-alcoholic version, a splash of vanilla extract can add a subtle sweetness.
Once everything is combined, the mixture is chilled thoroughly, preferably overnight. This step is crucial as it ensures the sorbet churns smoothly in the ice cream machine. The result is a beautifully textured sorbet that bursts with the vibrant flavor of fresh plums.
Making this Plum Sorbet is more than just creating a delicious dessert; it’s about capturing the joy of seasonal produce and the simple pleasures of homemade treats. Whether you’re enjoying it on a sunny afternoon or serving it as an elegant dessert at a dinner party, this sorbet is sure to impress and refresh.
Making Plum Sorbet
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Ingredients
- 2 to 3 teaspoons kirsch, maraschino liqueur, or vodka
- 1/2 cup sugar or 1/3 cup sugar with 2 tablespoons light corn syrup
- A few drops of lemon juice
- 1/4 cup water
- 1 1/2 pounds plums
Directions
- Remove the pits from the plums and slice them.
- In a medium saucepan, combine the sliced plums with 1/4 cup water. Cover and cook over medium heat, stirring occasionally, until the plums are soft and thoroughly cooked. Let the mixture cool to room temperature.
- Puree the cooled plums until smooth, yielding about 2 cups of plum puree.
- In the same saucepan, mix the sugar (or sugar and corn syrup) with approximately 1/2 cup of the plum puree. Cook over medium heat, stirring continuously until the sugar dissolves completely.
- Remove from heat and combine with the remaining plum puree. Add the kirsch or maraschino and a few drops of lemon juice. Chill the mixture thoroughly, preferably overnight.
- Once chilled, freeze the sorbet in your ice cream maker according to the manufacturer’s instructions.
FAQs:
How do I know when the plums are fully cooked?
The plums are fully cooked when they are very soft and easily mashed with a spoon. This usually takes about 10-15 minutes on medium heat.
Can I use a different sweetener instead of sugar?
Yes, you can substitute honey, agave syrup, or another preferred sweetener. Keep in mind that this might slightly alter the flavor and texture of the sorbet.
Do I need to peel the plums before cooking them?
No, you don’t need to peel the plums. The skins add extra flavor and color to the sorbet. They will blend smoothly when pureed.
What is the purpose of adding alcohol to the sorbet?
The alcohol helps prevent the sorbet from freezing too hard, ensuring a smoother texture. If you prefer not to use alcohol, you can omit it, but the texture may be slightly firmer.
How long does it take to freeze the sorbet in an ice cream maker?
Freezing time varies by machine, but it typically takes about 20-30 minutes. Follow the manufacturer’s instructions for the best results.
Can I make this sorbet without an ice cream maker?
Yes, you can pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes until it reaches a sorbet-like consistency, which may take a few hours.
Plum Sorbet
Ingredients
- 1/2 cup sugar or 1/3 cup sugar with 2 tablespoons light corn syrup
- 1 1/2 pounds plums
- a few drops of lemon juice
Instructions
- Remove the pits from the plums and slice them. Place the sliced plums in a medium saucepan with 1/4 cup water. Cover and cook on medium heat, occasionally stirring, until the plums are soft and fully cooked. Let it cool to room temperature after removing it from the heat.
- Puree the cooled plums until smooth. You should get around 2 cups of plum puree.
- In the same saucepan, mix the sugar (or sugar and corn syrup) with about 1/2 cup of the plum puree. Cook on medium heat, stirring continuously until the sugar is fully dissolved. Remove from heat and combine with the rest of the plum puree. Add the kirsch or maraschino and a few drops of lemon juice, then chill the mixture thoroughly, preferably overnight.
- Once chilled, freeze the sorbet in your ice cream machine according to the manufacturer's instructions.
