Plum Berry Sorbet


We were recently given a bag of plums just picked from the tree in a friend’s backyard. Since the crisper in my refrigerator was already full of nectarines and peaches we had just bought that morning at the market, I jumped on the computer to see what else I could do with them. I came across a recipe for Plum Raspberry at Annie’s Eats who adapted her recipe from one in a David Lebovitz cookbook called The Perfect Scoop. I wasn’t sure about using my plums for this sorbet as these plums were the tart green ones rather than the sweeter red or purple plums, but I decided to go ahead and try.

The two changes I did make were to increase the sugar to 1 cup due to the tartness of the plums,  and to add 1 cup of frozen mixed berries instead of the raspberries. The sorbet turned out delicious and I plan to make many more varieties to help cool us off throughout the summer. The original recipe from the cookbook apparently includes 1 teaspoon Kirsch liqueur which as well as adding flavor, would help to keep the sorbet from freezing too hard. I didn’t have it on hand or I would have used it myself.

Buon Appetito!
Deborah Mele 2011

Plum Berry Sorbet

A light, refreshing sorbet that mixes tart plums with sweet mixed berries.

Ingredients:

  • 1 Pound Fresh Plums, Cut In Half, Pits Removed
  • 1 Cup Water
  • 2/3 – 1 Cup Sugar (Depending On The Sweetness Of Your Plums)
  • 1 Cup Frozen Mixed Berries

Directions:

  1. Coarsely chop the plums, and place them in a medium saucepan with the water, sugar, and frozen berries.
  2. Heat over medium-high heat until the mixture begins to simmer, then reduce the heat to medium, cover and cook for 8 minutes or until tender, stirring occasionally.
  3. Remove the pan from the heat and let the mixture cool to room temperature.
  4. Puree the fruit mixture in a food processor or blender until smooth, and then strain the mixture through a fine mesh sieve to remove the seeds.
  5. Use a spoon to press along the sieve to retain as much of the strained puree as possible.
  6. Chill the mixture thoroughly in the refrigerator.
  7. Freeze in your ice cream maker according to the manufacturer’s instructions.
  8. Once frozen, remove from the ice cream maker’s container and store in the freezer in an air-tight container.

Adapted from a recipe by Annie’s Eats who adapted her recipe from one in a David Lebovitz cookbook called The Perfect Scoop.