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Lemon Plum Sorbet

 Lemon Plum Sorbet
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
6 ServingsPrep: 25 min. + freezing


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


  • 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.
Nutritional Facts: 3/4 cup equals 310 calories, 1 g fat (trace saturated fat), 0 cholesterol, trace sodium,

2 of 2

Lemon Plum Sorbet (continued)

Nutritional Facts: 79 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.