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

Lemon Plum Sorbet Recipe

Read Reviews (2)
4.67 2
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.

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

Reviews for Lemon Plum Sorbet(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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

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