Lemon Plum Sorbet Recipe

5 3 4
Lemon Plum Sorbet Recipe
Lemon Plum Sorbet Recipe photo by Taste of Home
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Lemon Plum Sorbet Recipe

Read Reviews
5 3 4
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
Featured In: Summer Fruit Desserts
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

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

Directions

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.
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.
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.
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: 310 calories, 1g fat (0 saturated fat), 0 cholesterol, 0 sodium, 79g carbohydrate (76g sugars, 1g fiber), 1g protein.

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

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Reviews forLemon Plum Sorbet

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jpfidler User ID: 8691694 250509
Reviewed Jul. 16, 2016

"This sorbet was so good. I received requests to make it for some people who thought it was better than any they had ever bought. I used more lemon zest than it called for."

MY REVIEW
asnunez User ID: 2408742 146535
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
sac14sic User ID: 5065086 121047
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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