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Dessert | Farm To Table | Frozen desserts
ByBeth Neels
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Yellow Plum Sorbet is an incredibly easy summertime dessert- a super easy yellow plum recipe. Not only will the family (those 21 and older) love it, your guests will be impressed. This one is spiked with Grand Marnier. It really is unbelievable.
PinYellow plums, golden plums, mirabelle plums, or just mirabelles are grown exclusively in the Lorraine region of France. You can bake them into a pie, a tart, or a galette, or can jam and jelly. They are incredibly difficult to find in the US, but a few growers have taken to growing them
It’s not often that something so delicious also embodies simplicity at its best. This vibrant sorbet, glowing with summer hues, embraces the pure, natural flavor of the humble yellow plum. The seasonal bounty is transformed into a delicacy that allows us to taste the fleeting essence of the sunny season, regardless of the time of year.
This is a nice, elegant, light dessert to serve with a slice of pound cake or a shortbread cookie, perhaps. It’s a bit tart and a bit sweet in the perfect balance.
It would also be awesome on my Grilled Peaches with Blackberry Wine Sauce! The recipe is inspired by the archives of the Boston Globe from 2006.
PinIt is super easy! The most time-consuming part is pitting the plums. I had little sugar plums. Full-sized yellow plums would take less time.
Why should you make it?
You might wonder why you should put your time and effort into making Yellow Plum Sorbet. Well, here are a few compelling reasons:
- Seasonal Delight: Making yellow plum sorbet is a beautiful way to celebrate the bounty of the summer season. When yellow plums are at their peak, they are incredibly juicy, sweet, and slightly tart—a perfect balance of flavors that lends itself well to sorbet.
- A Unique Taste: While many common sorbet flavors exist, yellow plum is not one you’ll find in every grocery store. Making this at home gives you a unique and refreshing dessert that your guests will unlikely have tasted.
- Healthier Alternative: Sorbets are an excellent option for those who want to satisfy their sweet tooth but are looking for healthier alternatives. Yellow plum sorbet is a dairy-free, low-fat dessert with fresh fruit’s natural goodness.
- Simplicity: Making sorbet at home is surprisingly simple. You only need a few basic ingredients, and the process is straightforward. It’s a great way to start if you’re new to homemade desserts.
- Versatility: Yellow plum sorbet can be served in a variety of ways. It can be a palate cleanser between meals, a refreshing dessert on a hot summer day, or an elegant addition to a co*cktail. The possibilities are endless!
- Preserving the Season: Making sorbet is a great way to make the most of a good harvest, especially if you have a plum tree. By making sorbet, you can preserve summer flavors and enjoy them long after the season has ended.
So whether you’re drawn to the distinctive taste, the health benefits, or the simplicity of the process, there’s no denying that making your own Yellow Plum Sorbet can bring a slice of the sun into your home.
What you need
- Yellow Plums: You want to choose ripe, juicy plums for the best flavor.
- Sugar: Adjust the amount of sugar depending on the sweetness of your plums and personal preference.
- Water: This will create the simple syrup that forms the sorbet base.
- Lemon Juice: From about half a lemon, again, to taste. The acid brightens up the flavors and helps balance out the sweetness.
- Optional – a splash of Liquor: Adding a tablespoon of vodka or a complementary flavored liqueur, like Grand Marnier, can help keep your sorbet from becoming too icy. This is completely optional. Leave it out if you prefer. Leave it out if you are serving children.
How to Make Yellow Plum Sorbet
Step One
Wash plums.
PinStep Two
Cut the plums in half. Remove the pits. Rough chop plums.
PinStep Three
Bring water and sugar to a boil to melt the sugar.
PinStep Four
Add plums, and cook for 6-8 minutes until tender.
PinStep Five
Remove from heat, and add the Grand Marnier.
PinStep Six
The plums should be very soft. Bring it to room temperature. Then refrigerate until very cold.
PinStep Seven
Pour the cold plum purée into your chilled ice cream maker bowl. Churn according to the manufacturer’s specifications.
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PinCan you make it without an ice cream maker?
Yes, you can make it without an ice cream maker. Pour the puree into a shallow, freezer-safe dish. The larger and flatter the dish, the faster the sorbet will freeze.
Place the dish in the freezer. After about 45 minutes to an hour, take it out. The edges should start to freeze.
Using a fork, stir the icy parts into the still-liquid center. This helps to break up the ice crystals and promote a smoother texture.
Put it back in the freezer and repeat every 30-45 minutes until the sorbet is fully frozen. It usually takes about 3-4 hours, depending on your freezer.
Once fully frozen, the sorbet might be quite hard. Let it sit at room temperature for a few minutes before serving to soften it slightly.
My sorbet is too icy, not smooth. What went wrong?
Sorbet may be icy if the sugar content is too low or if the mixture was not churned (or stirred, in our case) enough during the freezing process. Ensuring you break up ice crystals frequently while it is freezing can lead to a smoother texture. Also, adding a splash of alcohol can help to lower the freezing point and prevent large ice crystals from forming.
Can I use a different type of plum?
Absolutely! While our recipe focuses on yellow plums, you can use any variety of plums you prefer or have available. The key is to adjust the amount of sugar and lemon juice to taste, as different plums have different sweetness and tartness levels.
Can I make this recipe without sugar?
You can, but sugar plays a significant role in the texture of sorbets, not just the sweetness. Sugar lowers the mixture’s freezing point, which helps prevent it from becoming a solid block of ice. If you’re looking for a healthier alternative, you might try substituting with natural sweeteners like honey or agave, keeping in mind this might alter the taste and texture slightly.
I don’t have a blender or food processor. Can I still make this recipe?
Yes, although it will require a bit more effort. You can cook the plums as indicated, then mash them thoroughly with a potato masher or fork and press it through a sieve. It will take longer, and the result might not be as smooth, but it will still be delicious.
Can I make sorbet with other fruits using the same method?
Definitely! This method is quite versatile, and many other fruits are delicious too. Try it with peaches, strawberries, or even watermelon for a different flavor experience. Just remember to adjust the sugar and lemon juice to account for the sweetness and acidity of the fruit you’re using.
How long does homemade sorbet last in the freezer?
When stored properly in a covered, airtight container, homemade sorbet can last up to a month in the freezer. However, its flavor and texture are best when consumed within a week or two of making it.
Can you purée the plums?
Puréeing the plum mixture after cooking will produce a smoother sorbet. We chose not to because we wanted larger chunks of fruit, but purée it if you would like a smooth sorbet. After puréeing the fruit, strain it through a fine-mesh strainer or a food mill to remove the skins. Then continue with churning and freezing.
Can you use previously frozen plums?
Frozen plums will work perfectly for this recipe. Just let them thaw in the refrigerator overnight, and then make your sorbet.
PinThat’s all there is to it! Literally 10 minutes of hands-on time. Everyone who has tried this raves about it.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Pin
Yellow Plum Sorbet
This Yellow Plum Sorbet was caught my eye immediately! I thought the use of Grand Marnier was interesting!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Freezing: 2 hours hours
Total Time: 20 minutes minutes
Servings: 16 servings
Calories: 80kcal
Author: Beth Neels
Cost: $3
Ingredients
- 3/4 cup Sugar
- 1/2 cup water
- 2.5 lbs. yellow plums, pitted and chopped
- 1/4 cup Grand Marnier, or other orange liqueur
Instructions
Combine sugar and water in a medium saucepan, heat over medium high heat until boiling.
3/4 cup Sugar, 1/2 cup water
Add plums and cook for 6-8 minutes until plums soften.
2.5 lbs. yellow plums, pitted and chopped
Remove from heat, add alcohol and stir. Let cool to room temperature.
1/4 cup Grand Marnier, or other orange liqueur
Process until smooth in blender. In batches, if needed. Strain it, if desired.
Cool in refrigerator.
Process, according to manufacturer instructions in ice cream maker. Usually about 20 minutes.
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Notes
Recipe inspiration from Boston Globe Archives
Always follow the manufacturer’s directions for your ice cream maker.
Leaving the skin on the plums adds texture, interest, nutrition, and fiber.
Process in a food processor or blender if the skin chunks are very large.
Can I use a different type of plum?
Absolutely! While ourrecipefocuses onyellow plums, you can use any variety of plums you prefer or have available. The key is to adjust the amount of sugar andlemon juiceto taste, as different plums have different sweetness andtartnesslevels.
Can I make thisrecipewithout sugar?
You can, but sugar plays a significant role in the texture of sorbets, not just the sweetness. Sugar lowers themixture‘s freezing point, which helps prevent it from becoming a solid block of ice. If you’re looking for a healthier alternative, you might try substituting with natural sweeteners like honey or agave, keeping in mind this might alter the taste and texture slightly.
I don’t have ablenderorfood processor. Can I still make thisrecipe?
Yes, although it will require a bit more effort. You can cook the plums as indicated, then mash them thoroughly with a potato masher or fork and press themixturethrough a sieve. It will take longer, and the result might not be as smooth, but it will still be delicious.
Can I make sorbet with other fruits using the same method?
Definitely! This method is quite versatile and can be used with many other fruits. Try it with peaches, strawberries, or even watermelon for a different flavor experience. Just remember to adjust the sugar andlemon juiceto account for the sweetness and acidity of the fruit you’re using.
How long does homemade sorbet last in the freezer?
When stored properly in a covered, airtight container, homemade sorbet can last up to a month in the freezer. However, its flavor and texture are best when consumed within a week or two of making it.
Can you purée the plums?
Puréeing the plummixtureafter cooking will produce a smoother sorbet. We chose not to because we wanted larger chunks of fruit, but purée it if you would like a smooth sorbet. After puréeing the fruit, strain it through a fine-mesh strainer or a food mill to remove the skins. Then continue with churning and freezing.
Can you use plums that were previously frozen?
Frozen plums will work perfectly for thisrecipe. Just let them thaw in the refrigerator overnight, and then make your sorbet.
Nutrition
Calories: 80kcal | Carbohydrates: 18g | Potassium: 111mg | Sugar: 17g | Vitamin A: 245IU | Vitamin C: 6.8mg | Calcium: 4mg | Iron: 0.1mg
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Originally published September 4, 2018. Updated June 13, 2023.
