This simple plum sorbet recipe is a great way to use overripe plums and makes a delightful dessert that goes equally well at an elegant dinner party as it does with a backyard barbecue.
You could skip the 25 minute resting time in the blender, but I do not advise it. The juices will be drawn out from the plums and the sugar will dissolve completely. If you skip it and go straight to mix and freeze the sugar might not melt and the result will be a tad gritty.
Making it within a few hours of serving is optimal as homemade sorbet tends to get icy if left in the freezer too long.
- 2 pounds plums (pitted and quartered)
- ¾ cup sugar
- 3 tablespoons honey
- ¼ teaspoon salt
- 2 teaspoon lemon juice
- In a high-speed blender add plums, sugar, and honey. Let sit for about 25 minutes to macerate before processing.
- Add lemon juice and blend until smooth.
- Transfer the mixture to a freezer safe container and place in freezer for 2-3 hours before serving, stirring every 30 minutes.
Other sorbet recipes you may enjoy
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That sorbet looks yummy! Thank you for hosting. Serving this week 7-22- to 7-26. On Tuesday is a colorful Mediterranean Salad. On Wednesday is a Southern House Salad with Bacon Dressing that my grandma used to serve. And finally on Friday is a Grapefruit Avocado Salad complete with Pomegranate and a Honey Lemon Dressing.