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Simple Sour Plum Sorbet for Summer Days

Simple Sour Plum Sorbet for Summer Days

The Plum Whisperer’s Passion Project

Y’all, I’ve got a serious plum obsession. It all started a few summers ago when I stumbled upon these gorgeous Japanese plums at the farmers market. They were smaller and juicier than the typical plums I was used to, with a vibrant purple hue that practically glowed. I knew right then and there I had to find a way to capture that fleeting plum perfection in a frozen treat.

So began my quest to create the most sublime, soul-satisfying plum sorbet imaginable. I must have churned through gallons of the stuff, experimenting with every plum varietal I could get my hands on. From deep purple Black Doris to the vibrant fuchsia of Methley, I left no stone unturned in my plum-based pursuits.

Some of my early attempts were a bit hit-or-miss. I remember one batch that tasted like I was licking the bottom of an old jam jar. Yikes! But with each try, I got a little bit closer to plum sorbet perfection.

The Science of Sorbet

Now, I know what you’re thinking – how hard can it be to make a simple plum sorbet? Just blend up some fruit, add a bit of sugar, and pop it in the ol’ ice cream maker, right? Well, my friends, there’s a bit more to it than that.

You see, the key to a truly magnificent sorbet lies in striking the perfect balance between sweetness, acidity, and that luscious, creamy mouthfeel. Too much sugar and you’ve got an overly cloying, one-note ice pop. Not enough, and you end up with a mouth-puckering icy disappointment.

It’s a delicate dance, I tell you. But after countless iterations, I think I’ve finally cracked the code.

The secret? It all comes down to that humble simple syrup. See, by cooking the sugar and water together, you’re creating a silky smooth liquid that helps bind the sorbet together and prevents those pesky ice crystals from forming. It’s the sorbet’s not-so-secret weapon.

And don’t even get me started on the importance of that plum puree. You want to make sure you’ve strained out all the gritty bits and seeds, leaving you with a velvety smooth base that’ll melt on your tongue like a dream.

The Plum Whisperer’s Signature Sorbet

So, without further ado, let me share with you the culmination of my plum-obsessed efforts – my signature Simple Sour Plum Sorbet. It’s tart, it’s sweet, and it’s guaranteed to transport you to a sun-drenched summer day, no matter the weather.


  • 3/4 cup sugar
  • 3/4 cup water
  • 1 pound ripe plums, pitted and roughly chopped (about 8-10 plums)
  • 1 tablespoon fresh lemon juice


  1. In a small saucepan, combine the sugar and water. Heat over medium, stirring occasionally, until the sugar has completely dissolved. Remove from heat and let cool to room temperature.
  2. In a food processor or high-powered blender, puree the chopped plums until smooth. Press the puree through a fine-mesh sieve to remove any bits of skin or seed.
  3. In a large bowl, combine the cooled simple syrup, plum puree, and lemon juice. Stir until well incorporated.
  4. Pour the sorbet base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
  5. Transfer the soft sorbet to an airtight container and freeze for at least 2 hours before serving.

Now, I know what you’re thinking – that’s all well and good, but how do I take this simple sorbet to the next level? Well, my friends, I’m glad you asked.

Sorbet Upgrades & Plum-Centric Pairings

One of my favorite ways to zhuzh up this sorbet is by adding a touch of boozy flair. Just a splash of tart, herbaceous gin or a drizzle of fragrant Chambord can take this frozen delight to a whole new level of grown-up goodness.

And if you really want to get wild, try layering the plum sorbet with a scoop of creamy vanilla ice cream for a next-level sweet-and-tart sundae situation.

But the real fun begins when you start playing around with plum-centric pairings. I’m talking about pairing that bright, tangy sorbet with buttery shortbread cookies, warm plum compote, or even a sprinkle of toasted almond slivers. The possibilities are endless, my friends.

One of my personal favorites? Layering the sorbet with pillowy-soft marshmallows and a drizzle of floral honey. It’s like a grown-up take on a campfire s’more, and the perfect way to cool off on a steamy summer day.

The Plum Whisperer’s Parting Words

So there you have it, folks – my magnum opus, my plum passion project, my sorbet swansong. I hope this simple sour plum sorbet brings you as much joy and refreshment as it has for me.

Remember, when it comes to desserts, sometimes the simplest things in life are the most satisfying. And with a little bit of plum-powered creativity, you can elevate even the most humble of frozen treats into something truly extraordinary.

Now, if you’ll excuse me, I’ve got a date with my ice cream maker. I hear the plums at the Brooklyn’s Georgian Coffee House are in peak season, and I’ve got some serious sorbet-making to do.

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