Lemon-Plum Sorbet


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This brightly flavored fruit sorbet is great plain or perfect with a slice of angel food cake.

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Time needed

25 + freezing min preparation


  • 8 med. plums
  • 2 C. sugar
  • 1 C. water
  • 1/3 C. lemon juice
  • 2 tsp. grated lemon peel

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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; removed pits.

In a small saucepan, bring sugar and 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.

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