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Fresh, juicy plums make this brightly colored sorbet the perfect cool treat for a warm summer evening.
- 8 medium plums
- 2 cup(s) sugar
- 1 cup(s) water
- 1/3 cup(s) lemon juice
- 2 tsp. grated lemon peel
- In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30 to 45 seconds. Drain and immediately place plums in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits.
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Add lemon juice and peel; set aside to cool.
- Place the plums in a food processor; add sugar syrup. Cover and process for 2 to 3 minutes or until smooth. Transfer puree to an 8-inch square dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 2 hours longer or until firm.
- Just before serving, transfer to a food processor; cover and process for 2 to 3 minutes or until smooth.