Lemon Plum Sorbet Recipe
Lemon Plum Sorbet Recipe photo by Taste of Home

Lemon Plum Sorbet Recipe

Publisher Photo
This brightly flavored fruit sorbet will surely refresh. Enjoy it plain or add to a slice of angel food cake for a special treat. —Eirianedd Simpson, Pahrump, Nevada
TOTAL TIME: Prep: 25 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 6 servings

Ingredients

  • 8 medium plums
  • 2 cups sugar
  • 1 cup water
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel

Nutritional Facts

3/4 cup equals 310 calories, 1 g fat (trace saturated fat), 0 cholesterol, trace sodium, 79 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30-45 seconds. Drain and immediately place plums in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits.
  2. In a small saucepan, bring sugar and 1 cup water to a boil. Cook and stir until sugar is dissolved. Add lemon juice and peel; set aside to cool.
  3. Place the plums in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Transfer puree to an 8-in.- square dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 2 hours longer or until firm.
  4. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 6 servings.
Originally published as Lemon Plum Sorbet in Simple & Delicious June/July 2010, p57

Nutritional Facts

3/4 cup equals 310 calories, 1 g fat (trace saturated fat), 0 cholesterol, trace sodium, 79 g carbohydrate, 1 g fiber, 1 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Plum Sorbet

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 4, 2012

"Instead of using the 1 cup of water, I used buttermilk for tang as well as cut some of the sweet taste. also, I used our ice cream freezer instead of putting it into the freezer. Made it taste more like sherbet instead of a sorbet. YUMMY!"

MY REVIEW
Reviewed Jun. 18, 2011

"Great flavor, would've given 5 stars, but this recipe was way too sweet. Will definitely make again only next time I'll use half the sugar"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT