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."
photo by Chef Oz photo by Chef Oz
photo by Chef Oz
Ready In:




  • Drain plums but reserve syrup.
  • Remove stones from plums.
  • Blend or process plums and syrup until smooth.
  • Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
  • Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
  • Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
  • Leave for several hours until mixture is slushy and partially set.
  • Beat egg whites until soft peaks form.
  • Add sugar gradually, beating between each addition.
  • Gently fold beaten egg whites through partially frozen plum mixture.
  • Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
  • Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).

Questions & Replies

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  1. Chef Oz
    It was excellent. As I used an icecream maker I had to change it a bit (too much volume for the machine). First I used 2 egg whites instead of 3. I put half the plum mixture into the icecream maker and when it looked slushy I added half the egg white mixture and then continued until ready. Then I did the second half. The texture and flavour were great. It was a winner with both the kids and the adults.
  2. Starlita
    I had the opportunity to eat this delicious dish prepared by Chef Kooka! It was extremely tasty. I enjoyed it immensely. This plum sorbet just melts in your mouth and the cream poured on top makes it TDF!


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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