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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Plum Raspberry Sorbet Cooking View

I love almost all fruits, plums included, but somehow plums just don’t demand my attention the way various berries, fresh peaches, etc. do.  I decided since plums are coming into season that I needed to give them fair consideration and immediately thought of this sorbet from David Lebovitz.  I wasn’t entirely sure what plum sorbet would taste like, since plums don’t have a flavor quite as distinct or identifiable as something like peach or strawberry.  I was even more skeptical when I threw the plums into the saucepan to cook after I saw that the ones I bought didn’t appear to be quite as ripe as I had thought.  But, cooking the fruit made all the difference.  After cooking, the plums were an absolutely gorgeous magenta color (like that seen above) and the intoxicating sweet smell coming from the pan assured me this was going to be good.  Then I threw the raspberries into the mix and wow!  This made for a fabulous frozen treat.  The mellow tartness of the plums was nicely complimented by the sweet, bright berries.  The thick fruit puree lends a nice creamy texture to this sorbet.  This recipe has definitely heightened my appreciation of plums, and the amazing change that takes place when they are cooked.  I think I need to do more experimenting with them!

Plum Raspberry Sorbet

Ingredients

1 lb. plums
1 cup water
2/3 cup sugar
3/4 cup raspberries, fresh or frozen
1 tsp. kirsch (I omitted)

Cooking View

Directions

  • Slice the plums into 8 wedges each and remove the pits.  Place them in a medium saucepan with the water.  Heat over medium-high heat until the mixture begins to simmer.  Reduce the heat to medium, cover and cook for 8 minutes or until tender, stirring occasionally.  Remove the pan from the heat, and stir in the sugar and raspberries.  Let cool to room temperature.

  • Puree the fruit mixture in a food processor or blender until smooth.  Strain the mixture through a fine mesh sieve to remove the seeds, pressing it through with a spoon to retain as much of the strained puree as possible.  Stir in the kirsch (if using).  Chill the mixture thoroughly in the refrigerator.

  • Freeze in your ice cream maker according to the manufacturer’s instructions.

Source

  • http://www.tinnedtomatoes.com Jacqueline

    That sounds delicious and I love the photo. Such beautiful colours. I must make some sorbet soon.

  • http://catesworldkitchen.com Cate

    I know what you mean about plums being less attractive for baking with than those other fruits, but I reeeeally like plum gallette. Also, I’ve made a similar sorbet with port and it was really good…but I want to try the plum-berry combination now!

  • http://bakeitafterall.blogspot.com Meghan

    I never think about cooking with plums either, but now I’m intrigued to see what happens when they’re heated! This sorbet looks amazing – the color is so vibrant.

  • http://tideandthyme.com Laura

    Look at that color! You have my mouth watering…what a perfect summer treat.

  • http://when-mia-cooks.blogspot.com/ Miakoda

    Cooked plums and fresh rasberries…how unique :) Looks lovely!

  • http://www.ourbestbites.com Sara @ Our Best Bites

    wow, what gorgeous color!

  • http://erinsfoodfiles.blogspot.com/ Erin

    There’s an authentic Mexican paleta shop in Nashville, and one of the flavors I’ve had is plum. It was surprising delicious, so I’m sure this sorbet is too!

  • Elizabeth

    OK…I guess I’m going to have to invest in an ice cream maker since I really want to try some of your ice cream/sorbet recipes! Luckily my birthday is coming up, so it’s going on the list. :)

  • http://apinchofthisandadashofthat.blogspot.com/ CaSaundra

    I just got an ice-cream maker–this would be perfect to use up all my plums and berries!

  • http://www.cookingafterfive.wordpress.com Nicole (Cooking After Five)

    This actually makes me want to lick the screen. Beautiful!

  • nutmegnanny

    How beautiful! I bet the taste was amazing!!!

  • http://thelovelyladybaker.blogspot.com/ Christina

    Hi Annie.
    I have been following your blog for a while now and want to tell you how lovely everything is. Beautiful pictures and delicious looking foods! I am definitely inspired. I wanted to ask what type of ice cream machine you have – or if you have a recommendation for one. I have an itch to make some of my own (even though there are some really great shops in San Francisco) but have no idea where to start. Thanks for sharing all of your recipes as well!!

  • http://cookingincucamonga.blogspot.com Janet

    This looks great. I really need an ice cream maker. Where did you get the cute linen you have under the bowl? I love it!

  • Annie

    Hi Janet,
    That’s actually just a piece of scrapbook paper I found at Joann’s, I believe.
    :) Annie

  • http://cookingincucamonga.blogspot.com Janet

    Creative! Do you photograph in a lightbox? My photos are not very good, unless I take them outside, so I have been thinking about making a lightbox.

  • http://bigflavors.blogspot.com Ashley

    This looks wonderful – I love the deep color that it has. Yum!

  • Annie

    Hi Janet,
    I have a lightbox but I rarely use it. Any time I have natural light available, I use it, so I pretty much only use the light box in winter. I posted about it in my cranberry sorbet post if you are interested.
    :) Annie

  • Annie

    Hi Christina,
    Thanks so much for the sweet comment! I’m so glad you enjoy my blog. If you have a KitchenAid stand mixer, I highly recommend the ice cream maker attachment for that. That is what I have and it is just wonderful! Also, you can buy it at BB&B and use one of their 20% off coupons, making it a pretty good deal. You definitely should go for it, once you make your own ice cream you’ll never want to go back!
    :) Annie

  • Starr

    oh, god. this looks… like… pure… heaven.

  • Rachelle Casbeer

    I just recently found out how tasty plum ice cream can be with a roasted plum, ginger and honey ice cream from serious eats. I’m excited to try plums and raspberries!