Plum Sorbet
While we were in Italy we had the most amazing plum gelato at La Sorbettiera in Florence. Now that we’re back home I’ve recreated this plum sorbet recipe to try to capture that flavor again. It’s close but not quite the same, however, this plum sorbet is delicious nonetheless and well worth trying.
After experimenting with a variety of plums I’ve noticed that each will give you a unique flavor and color. I think the only way to recreate the original would be to source plums directly from Italy. That being said, if you happen to come across flavor grenade pluots they are our favorite hands down whether eaten fresh or frozen into this fantastic plum sorbet.
Plum Sorbet
Ingredients
- 1 lbs plums
- 1 cup sugar
- 1 tbsp corn syrup
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
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Wash the plums, quarter and remove the seeds. Add to your blender.
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Add the sugar, corn syrup, salt and lemon juice to the blender.
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Puree the plums until the mixture is as find as you can get it. The more finely your plums are pureed the brighter the color will be.
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Pour the plum puree into a container and refrigerate until the mixture is completely cold. This takes about 4 hours or is best left over night. This will help the ice cream maker freeze the plum sorbet more quickly.
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Once the plum puree is cold, pour into your ice cream maker following the manufacturer instructions. Turn on and churn for 15-25 minutes checking after 15 minutes.
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Once your plum sorbet is fairly stiff and slushy transfer to containers and freeze for 2-6 hours or overnight. Once firm scoop and enjoy this delicious plum sorbet.
Recipe Video
Some tips to make this plum sorbet really easy and outstanding. Taste your plum puree to ensure the brightness of the fruit flavor is there. If not feel free to add a little more sugar to make it sweeter, a little more salt if it feels to bland or sweet and a little more lemon if it doesn’t quite have enough of a sweet and tart balance. Ideally with so few ingredients using the best fruit possible will really make this plum sorbet shine.
Make sure you take the time to completely chill the plum puree. This will help the ice cream maker process the plum sorbet more quickly. It will also ensure a smooth lighter texture to the sorbet so it doesn’t freeze solid like a brick of ice.
This plum sorbet is best eaten within a few days. Honestly it’s so good, you likely won’t have a problem with that. However, to ensure the plum sorbet keeps for as long as possible in the best condition possible you can cover the top of the sorbet with a little plastic wrap so that none of it is exposed to the air and it prevents ice crystals from forming.
If you enjoyed this plum sorbet, stay tuned for the plum ice cream recipe coming soon. It’s every bit as delicious but twice as decadent and like nothing you’ve ever had before. Unless you’ve made it before.