1/1 Photo of Plum Sorbet
This is our all-time favourite dessert! It's just bursting with flavour and the deep pink colour is fabulous. It's a great dessert to serve after a rich meal or an Asian dish - light but with no compromise on taste. A warning though - start making it early in the morning so you're not up stirring it all night! It will keep happily in the freezer for a week or more.
My Private Note
Units: US | Metric
- 1Drain plums but reserve syrup.
- 2Remove stones from plums.
- 3Blend or process plums and syrup until smooth.
- 4Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
- 5Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
- 6Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
- 7Leave for several hours until mixture is slushy and partially set.
- 8Beat egg whites until soft peaks form.
- 9Add sugar gradually, beating between each addition.
- 10Gently fold beaten egg whites through partially frozen plum mixture.
- 11Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
- 12Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).
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Nutritional Facts for Plum Sorbet
Serving Size: 1 (150 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 242.3
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 34.8 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 0.0 g
- Sugars 29.2 g
- Protein 1.9 g
The following items or measurements are not included:
plums in heavy syrup