Back to Lemon Plum Sorbet

Print Options


Card Sizes

Lemon Plum Sorbet Recipe

Lemon Plum Sorbet Recipe

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 YIELD:6 servings


  • 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.

Nutritional Facts

3/4 cup: 310 calories, 1g fat (0 saturated fat), 0 cholesterol, 0 sodium, 79g carbohydrate (76g sugars, 1g fiber), 1g protein.

Reviews for Lemon Plum Sorbet

Sort By :
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."

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!"

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"

Loading Image

Wine Pairings

Sweet White Wine

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