Plum Sorbet

[Photograph: Max Falkowitz]

The unique sweet-tart flavor of plums makes this scoop equal parts rich and refreshing, something to add depth and lightness to baked desserts all at once.

If you have several varieties of plums at your disposal, try mixing varieties together for this sorbet. The version above used an equal blend of sugar plums and Italian prunes for a complex blend of sweet, tart, and jammy flavors.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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Plum Sorbet

About This Recipe

Yield:makes 1 quart
Active time:45 minutes
Total time:3 to 4 hours
Special equipment:blender or food processor, ice cream maker
This recipe appears in: The Science of the Best Sorbet Scooped: Plum Sorbet


  • 2 pounds plums (about 2 1/4 pounds whole), pitted and quartered (about 4 cups)
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon kosher salt
  • Lemon juice, if needed, to taste


  1. 1

    Purée plums in a blender or food processor until smooth. 2 pounds pitted plums should yield 1 quart of purée. Add sugar and corn syrup and blend for 30 seconds. Add salt, blend to incorporate, and adjust to taste. If plums are very sweet, add lemon juice to taste, starting with 1/4 teaspoon.

  2. 2

    Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.

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