Simple Plum Sorbet made with fresh sliced plums, lemon juice, sugar, and a little Grand Marnier.
Photography Credit:Elise Bauer
Please welcome guest author Garrett McCord who turned a few of our ripe plums into a “wow-that’s-good” sorbet. ~Elise
I developed this recipe out of necessity rather than noble ingenuity.
Every summer Elise’s mother loads me up with so many plums I can’t eat them all in time, and many begin to get a bit over ripe, their skins bursting at the slightest touch sending their juice down my arms and onto my clothes and floor.
Taking these plums and churning them into a magenta hued sorbet just seemed like the most logical thing to do in this heat. Sweet, tart, and smooth it’s a wonderful way to enjoy fresh plums at the height of their season.
This sorbet is just sweetened enough in my opinion, but taste as you go and add more or less sugar accordingly as some of the plums we used were very tart.
In addition, this recipe could easily be adapted to overripe apricots or pluots as well.
Plum Sorbet Recipe
While the alcohol in this is optional, a small amount will help keep the sorbet from getting icy if you plan to store it in the freezer.
- 2 1/2 cups of sliced plums, pits removed
- 1/4 cup + 2 tablespoons of sugar
- 1 teaspoon of lemon juice
- Pinch of salt
- 1 tablespoon of Grand Marnier (optional)
1 Blend plums, sugar, lemon juice, salt: Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth.
2 Strain out solids: Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
3 Churn in ice cream maker: Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes.
4 Serve or freeze: Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
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Plum Sorbet Recipe
This is a plum sorbet recipe that is easy to follow. You could also incorporate Italian meringue to give the sorbet a smoother consistency and more stability in the freezer. If you want to make a batch of sorbet and devour it in one sitting, then this recipe works great without the meringue.
Consider lemon juice for balancing flavour
Plums can vary a lot in terms of sweetness. If you’re using plums that are very sweet, I’d recommend adding some lemon juice to balance the flavours. Simply reducing the sugar in this recipe can effect the structure of the sorbet.
Fresh fruit is the key to a good sorbet
A great plum sorbet starts with the right ingredients. Fresh, in season plums, are your ticket to a delicious sorbet that’s sweet, refreshing and slightly tart. Below is one of our plums just before being picked and transformed into sorbet.
Plums freshly picked – full of colour and taste amazing! If you can get a mix of plum variants you can get some really nice flavours happening.
The finished product: amazing plum sorbet.
If plums aren’t your choice of fruit or they’re out of season, I suggest you give this recipe a try for watermelon sorbet.
- 5 cups quartered, pitted ripe plum (about 6 plums)
- ½ cup Concord grape juice
- ¼ cup water
- ½ cup sugar
Puree plums in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
Combine juice, water and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tip.) Freeze according to the manufacturer's directions.
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Tip: If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.
This had a very fall flavor, almost more like cranberries than plums. If I were to make again I would use prune plums rather than the normal red/black plums. It was nice a creamy and it a perfect low fat dessert.
The active time on this recipe is probably closer to 40 minutes. It is amazing--great for a dinner party. But _not_ cheap.
VERY good. I omitted the wine and ended up with a half-batch, but it is very good. Also added some cinnamon past the cinnamon stick, and I added fresh blackberries right at the end. I guess this makes it less of a sorbet, but the extra fruit added a nice zing and was an all-around interesting addition. Highly recommend this recipe.
Substituted frozen cherries instead of plums. 12 cup sugar as suggested by reviewers. Absolutely decadent! Haagen Daas, lookout!
i actually omitted the red wine the second and third times i made this and it was absolute heaven. there is nothing better than rich, dark plums boiled until fallen apart and then frozen into this concoction. i crave it.
I had made plum wine that I don't care for at all, so decided to try and use some of it up in this recipe. What a great idea! It was delicious. I boiled the sugar, water, cinnamon (two 2" sticks), and peppercorns together. Then let it cool and stirred in the plum wine and lemon. Let it meld together overnight, then put it in the ice cream maker. If anything, the only thing I would change is to use less cinnamon. It wasn't too sweet for me, but my plum wine might be less sweet than straight plums.
I agree with both previous reviewers that only 1/2 cup sugar is needed. I made this for friends who loved it, and I found it tasty, but too sweet.
I, too, found this too sweet--much too sweet. Instead of tasting of fruit, it tasted primarily of sugar. I expect that reducing the sugar will make it less smooth, but when I make it again--it's worth making if only for the stunning color!--I will cut the sugar to 1/2 c. The peppercorns add an intriguing extra element to the sorbet.
This sorbet tasted like Christmas. I found it a little too sweet but my friends loved it. I made two plum sorbet recipes at the same time. The second plum sorbet recipe was also from this site, it was the one that had Kirsch in it. This was the one that I liked better even though the texture was granier. However the "Plum & Red Wine Sorbet" was the winner in our little taste test. I'll only make this again if someone specifically requests it.
This is wonderful. Cannot wait for the prune plums to come in season to make again. Keeps well. Taste for sweetness before freezing.
Quite easy to make. Mine came out tangy, even with the skins removed before cooking. Still, a refreshing dessert that I will make again next summer.
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A homemade fruit sorbet is the perfect end to a summer's day. Sweet, creamy, and smooth and just as easy as making homemade ice cream. The best part? You can use any kind of fruit you like! Just remember for the ideal consistency you'll need 1 cup of fruit puree for every 1/4 cup of sugar. So, if you want to make peach sorbet, after blending the peaches and straining to get rid of all the fibers, if you have 4 cups of puree you want to use 1 cup of sugar. Any less and the sorbet may not churn and freeze properly. Any more and your sorbet will be too sweet and you risk the sorbet turning grainy from the sugar.
What other types of fruit can I use?
We show you how to use strawberries and raspberries, but mango (my favorite!), peach, blueberries, blackberries all work well! Make a triple berry mix if you like! Switch up the citrus juice as well. Lime goes well with mango and blackberries. Fresh orange juice would go well with raspberries!
What if I don't have an ice cream maker?
No problem! We included a traditional recipe and a no churn recipe. The no churn requires making a simple syrup (sugar and water heated together) so ensure you don't have a grainy mixture in the end. It will also take a little longer to freeze than churned sorbet since it doesn't get the head start that churned version gets. It also requires a bit of forethought of freezing your fruit before blending in the food processor. A churned sorbet will be smoother and creamier than a no-churn one, but the no-churn sorbet is every bit as refreshing.
Have you made this yet? Let us know what you think in the comments below!
Preheat the oven to 180oC/Fan 160oC/Gas 4 and line a baking tin with baking parchment or foil. For the roasted plums, cut the fruits in half – don’t worry about removing the stones at this stage.
Arrange in the lined tin, cut-side uppermost, and sprinkle with the sugar. Split the vanilla pod in half down its length and cut each piece in half again.
Tuck the vanilla pieces and cinnamon stick amongst the plums and roast on the middle shelf of the oven for 30–40 minutes until the fruit is very tender, juicy and starting to caramelise at the edges.
Once the plums have roasted, leave them to cool, then scoop all the fruit and juice into a bowl, picking out and discarding the stones, vanilla pod pieces and cinnamon stick as you do so.
Whizz the plums until smooth – we find this easiest using a stick blender, but otherwise transfer to a food processor – and then pass through a fine-mesh nylon sieve if you want a silky smooth sorbet.
Pour 200ml cold water into a saucepan and add the caster sugar. Bring to the boil over a medium heat, stirring to dissolve the sugar.
Simmer for 2 minutes, then remove from the heat and add the roasted plum purée. Leave to cool, then cover and chill in the fridge for a couple of hours before churning in the ice-cream maker according to the manufacturer’s instructions.
An ice-cream maker will make a lighter sorbet, but if you don’t have one, simply freeze the mixture in a plastic freezer box, whisking it every couple of hours to break up the ice crystals.
Once the sorbet has frozen, break it into manageable chunks, tip into a food processor and blend until smooth and light. Return to the freezer box and freeze until firm.
How to Make Yellow Plum Sorbet
- Wash plums
- Rough chop plums
- Bring water and sugar to a boil to melt the sugar
- Add plums, cook for 6-8 until tender
- Remove from heat, add Grand Marnier
- Process, in batches if necessary in blender or food processor. Cool in refrigerator. Once cool, churn, according manufacturer&rsquos specifications
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don&rsquot miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipesfor preserving your harvest!
That&rsquos all there is to it! Literally 10 minutes hands on time! I promise you everyone who has tried this raves about it!
I hope enjoyed the recipe today for Yellow Plum Sorbet! Leave me a comment below and don&rsquot forget to sign up for my mailing list! Thanks for stopping by! As always,
Plum oolong sorbet
There’s nothing more civilized than a cup of tea. Or is there?
This time of year, as the real hot weather is just thinking about blowing into town, a cup of tea sounds, well, hot. That thought sent us straight to the ice cream maker. If iced tea is good, shouldn’t something like a tea sorbet -- let’s call it tea ice -- be even better?
But we’re not talking Lipton. Brew a pot of your best -- whether it’s a tippy whole leaf assam or extra-bergamot Earl Grey or green Chinese jasmine or Formosa oolong. Sweeten it a little, give it a turn through the ice cream maker, or just freeze it like granita and voila -- an elegant tea ice.
Usually, when ingredients are frozen, flavor nuances are lost, so we were surprised to find that with these tea ices, the lovely aromatics actually come through loud and clear. And the silky, slightly slushy texture is just the thing to finish a late alfresco dinner, or to cleanse the palate between courses.
Just brew the tea of your choice the same way you would to drink it, then add enough sugar or honey to sweeten it lightly. Let it cool, then put it in the ice cream maker. Nothing could be easier, lighter or more refreshing.
We loved the mellow, nutty taste of an ice made with genmai cha, Japanese green tea with toasted, partially puffed brown rice. A few of the crisp tea leaves and bits of toasted rice sprinkled over the top add a great crunchy finish.
Lapsang souchong, black tea flavored with pine-needle smoke, makes a fabulously smoky ice, if such a thing is possible. We used a touch of honey to sweeten this one. It’s hard to imagine a more grown-up dessert.
Our Moroccan tea ice is based on Paula Wolfert’s recipe for Moroccan mint tea, made from green tea steeped with fresh spearmint leaves and sugar. Fresh spearmint is a must the more familiar peppermint won’t give the same result. In its iced form, this cool combination is exhilarating and refreshing.
Chinese green teas or oolongs flavored with flowers or fruit make terrific tea ices. A plum-flavored oolong we found in a specialty tea shop made a lovely pale pink ice with an intriguing flavor -- and it was gorgeous in an antique tea cup. Aromatic jasmine-flavored Chinese green tea was superb Chinese green flavored with chrysanthemum or rose would work just as well.
And one of our all-time favorite teas -- Earl Grey -- was terrific the citrusy bergamot was perfect in an ice. We brewed it up and added milk and sugar for a dessert version of the classic.
Tea ices should begin with tea brewed from good quality loose tea, not teabags (the lowest quality tea is what’s used in tea bags). Use spring water or freshly drawn water (water that has been left standing will not be well aerated) and heat it to boiling or just below, depending on the type of tea. For black and oolong teas, bring the water to a full boil before pouring over the leaves for green tea, use water that is just below boiling point. Just as when brewing a good cup of tea, steeping time is important (many teas become bitter when they steep too long, but they don’t achieve optimum flavor if steeping time is too short). Although the proper steeping time depends on the type of tea, we found that three minutes worked well for the teas in our recipes. Strain the sweetened or flavored tea immediately into a glass bowl or container. Cool slightly, then cover and chill in the refrigerator.
Unlike homemade ice cream, which needs to firm up and develop flavors in the freezer, tea ices may be served immediately. Or make them ahead of time and keep them overnight in the freezer. If you do this, remove the ice from the freezer about 30 minutes before serving. Let it stand at room temperature until it softens enough to fluff with a fork, or use a blender or food processor to quickly break it up into smaller crystals.
Tea ices can also be made like granitas. Pour the cooled sweetened tea into a shallow glass dish and put it in the freezer until it begins to freeze around the edges. Once this happens, use a fork to scrape the partially frozen icy edges toward the center. Do this about four times, or until the entire batch of tea is frozen but easily fluffed with a fork.
Once we began making tea ices, we couldn’t believe we hadn’t always made them. They belong -- with root beer floats, gin and tonics, and lemonade -- in the pantheon of just-right summer refreshments.
The Science of the Best Sorbet
The best sorbet I ever made was also the simplest. It was in 2013 during a glut of great strawberries, when 20 pounds of the fruit cost me all of $40 in Chinatown. I puréed 'em, added sugar, salt, and some lemon. That's it. After a few spins of the ice cream maker I had the creamiest, jammiest, and, well, strawberriest sorbet I've ever tasted.
Therein lies the golden rule of great sorbet: start with good fruit and don't screw it up.
But sometimes, despite your best intentions, good sorbet goes bad: it freezes too icy, or it tastes too sweet, or it melts into a puddle as soon as you start scooping. Though it's just as easy to make as ice cream, sorbet is a little less forgiving—its lack of fat and eggs mean you have to be more careful with your recipe.
Now the good news: sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream.
Sorbet in a Nutshell
Sorbet is usually made with fruit and is almost always dairy- and fat-free, but the strictest definition is simply a syrup of sugar and water that's churned in an ice cream machine. That's it: you could make a sorbet with nothing but plain water and sugar.
Sugar doesn't just sweeten sorbet—it's also responsible for sorbet's structure. In ice cream, a combination of fat, protein, and sugar all influence ice cream's texture, but in sorbet sugar is the big fish.
When you dissolve sugar in water you get a syrup with a lower freezing point than water alone, and the sweeter a syrup is (i.e. the higher the concentration of sugar), the lower the freezing point becomes. As water starts to freeze in a syrup, the unfrozen water becomes, in effect, a more concentrated syrup. This process continues until you have a bunch of small ice crystals in a sea of syrup so concentrated that it'll never really freeze.
Know Your Fruit
Remember the golden rule of sorbet? Use good fruit. No, scratch that—use the best fruit you can find: the most fragrant watermelon or the sweetest strawberries or the most ripe, juicy peaches. Nothing matters more to a sorbet's flavor than the fruit you start with.
Beyond that golden rule, the type of fruit, and what it brings to your sorbet, matters. Fruit high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas) are high in viscosity and full of body, and they make for an especially creamy sorbet that approximates the texture of ice cream. That's because pectin and fiber act as thickeners, their long starchy molecules working like sugar to physically get in the way of growing ice crystals.
By contrast, watermelon and pomegranate juices are thin with no body, so they need some special handling to make their textures as thick and creamy as berry or stone fruit sorbets. It's even trickier with citrus like lemon, lime, and grapefruit not only does their juice lack pectin or fiber,* they're so tart they need extra sugar to balance their flavor, and even when you add enough, the resulting sorbet isn't as rich.
*Whole citrus fruit has plenty of pectin but it's all in the rind, not the juice or flesh.
Also pay attention to how much sugar your chosen fruit brings to a sorbet. Sweet strawberry purée needs less added sugar than tart lemon juice, and every batch of fruit varies in its exact sugar content depending on season, variety, and a dozen other factors we cooks can't control. But if sugar is our biggest trick for controlling a sorbet's texture, how do we sort through all the variables?
The pros have a handy tool called a refractometer, a small telescope-like device that measures the concentration of sugar in water. Refractometers can measure sugar concentration down to the percentage point (by weight), and once you know how sweet your starting fruit juice or purée is, you can start adding sugar until you hit your magic number, a sugar concentration between 20% and 30%.
You can buy a refractometer for about $30, and if you're willing to spend the cash, there's no better tool for nailing the precise optimal concentration of sugar in every sorbet you make, regardless of what ingredients go into it.
But can you make great sorbet without any extra special equipment? Sure thing.
The Master Ratio
Four cups fruit purée to one cup sugar. That's really all you need to know.
If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet.* Add less and your sorbet is too icy to scoop add more and it may never freeze. But within that window you have some wiggle room, especially with high-pectin or -fiber fruit like berries and stone fruit, which add stability and richness to the sorbet.
Of course there are exceptions to everything, so depending on the ice cream machine and other ingredients like stabilizers and type of fruit, these numbers may vary.
I start most of my sorbet bases at a sugar concentration of about 20%, then add the fruit's natural sugar on top of that. At most you tick up a few percentage points, but nothing to bring you out of the sorbet safe zone.
Two pounds of fruit, depending on the type, produces about a quart of sorbet. If you trim and purée that fruit, then pass it through a strainer to get rid of excess pulp and seeds, you'll wind up with about four cups of liquid. Add a cup of sugar to that purée (seven ounces by weight) and you wind up with a syrup that's 22% sugar, not counting the sugar already in the fruit.
But the ratio works: from strawberries to plums to even some thin juices like clementines, four cups of fruit to one cup of sugar makes a great sorbet that tastes like nothing but its namesake fruit: because it is nothing but its namesake fruit.
I've used this ratio for all kinds berries and stone fruit as well as pulpy fruit like mangoes and bananas—anything that has some viscosity and body once it's puréed. Since these fruits don't all weigh the same I actually prefer to go by volume—four cups of any thickened fruit purée will likely take well to a cup of sugar. For peaches, that may mean three pounds of fruit instead of two.
But don't confuse a master ratio with a master recipe—as you'll see in the recipes linked here, this is a ratio that may need adjusting. Since every fruit is different, every sorbet may need more or less sugar (less for super-sweet mangoes, for instance). Thicker fruits may need to be watered down while thin juices need bulking up with thickeners. You'll also have to add acid (lemon or lime juice are best) and salt to taste. This ratio is simply a starting point use your own taste as your ultimate guide.
What About Simple Syrup?
Look at ten sorbet recipes and at least five of them will call for making a simple syrup of water and sugar, then mixing that syrup into fruit purée. I don't care for this approach for two reasons: it dilutes the sorbet's flavor by adding water and simple syrup is a nuisance to make. So why do so many recipes call for simple syrup?
For one reason, it's just how sorbet has been done for a long time, and old kitchen traditions die hard. Adding syrup to fruit purée is also a convenient way to streamline work in a busy restaurant kitchen—provided you have a big batch of simple syrup ready to go. But neither of these are particularly compelling reasons to dilute a sorbet base with water.
There's one rationale I can get behind: some fruits are just too thick when puréed on their own. If you don't add liquid to, say, puréed pears, you wind up with a sorbet that feels like frozen applesauce. That's why Harold McGee recommends diluting some fruit in his chapter on sorbet in The Curious Cook. I agree, but I'd rather swap out water for something more flavorful. In pears' case, Riesling is nice.
Make a few batches of sorbet and you'll get an instinct for what purées are too thick—they'll look more like slushies than melted sorbet. The solution? Thin out the purée with the liquid of your choice, then measure out four cups and proceed as normal.
Should I Cook My Fruit?
This is a personal choice, but I usually don't. On the plus side, cooking fruit concentrates flavor, drives off water for a creamier final texture, and allows you to infuse spices or herbs like ginger or mint. But when I make sorbet I want it to taste like nothing but fresh fruit at its absolute best. Cooking, no matter how delicately, kills that freshness.
Some fruit, like pears, cranberries, and some plums, tastes better when cooked. If that's the case, cook away, but no more than necessary to soften the fruit. When I do cook fruit for sorbet I add bright accents: herbs, citrus zest, spices, or ginger—otherwise the sorbet simply tastes. cooked.
Adding Body to Fruit Juice
The master ratio above works great with any fruit purée that has some body and viscosity. But what about thin juices like watermelon, pomegranate, and citrus? Without any fiber or pectin they tend to produce a thin and icy sorbet, even when made with the correct amount of sugar. What's more, they're less forgiving than berry or stone fruit sorbets, because there's nothing in them besides sugar to inhibit the growth of big ice crystals.
If you're dealing with citrus juice you have another problem: the juice is so tart it needs to be diluted and sweetened with care. Go ahead: try making lemon sorbet with four cups of lemon juice and one cup of sugar: you'll get something so lip-puckeringly sour you'll barely be able to choke it down.
The solution to both of these problems is an alternative kind of sugar, one with different sweetening and freezing properties than sucrose, a.k.a. table sugar.
Sucrose is fairly sweet and doesn't add much body to a syrup. That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly. The easiest alternative sugar—the one you can find in any American supermarket—is plain 'ol non-high-fructose corn syrup. Trust me: it's lemon sorbet's best friend.
I've written a whole article on the benefits of corn syrup in sorbet, but here are the Cliff's Notes: 1) corn syrup is highly viscous, so it makes for richer, creamier sorbet and 2) it's only one third as sweet as sugar, so you can use three times as much of it as sucrose—making your sorbet three times as creamy—without over-sweetening the end result. In a blind taste test, tasters almost universally preferred lemon sorbet made with corn syrup compared to sugar. You can see the difference in texture here.
Even small amounts of corn syrup (or other liquid sugars) can add body and creaminess to a sorbet made with sucrose. How much you use, and in what proportion to sucrose, will vary from fruit to fruit, but this lemon sorbet recipe is a good starting point for super-sour citrus.
Oh, and because I know you'll ask: no, honey, agave nectar, and maple syrup aren't good alternatives. For one, they bring strong flavors of their own that may or may not jive with your other ingredients. They're also not very effective honey has more body than sucrose, but it's so sweet you can't use much of it maple and agave don't have much body at all.
What About Alcohol?
Sorbet recipes often call for alcohol, sometimes as little as a tablespoon, to improve texture. Why? Alcohol reduces a sorbet base's freezing point, thus making the sorbet softer and easier to scoop. And the more alcohol you add, the softer the sorbet gets, until you add so much that the sorbet's freezing point is literally too cold to freeze in a conventional freezer (you start fiddling with this danger zone above five tablespoons of 80 proof alcohol per quart).
Alcohol certainly helps stubbornly icy sorbets become less icy, but it's not a miracle worker. Unlike sugar it adds zero creaminess of any kind—the sorbet will melt just as watery in your mouth. And alcohol-fortified sorbets are less stable, so they melt fast and have a tendency to re-freeze harder and icier than when they were first churned. If you're adding alcohol to a sorbet, do so in small increments, and don't leave your finished sorbet out of the freezer any longer than you have to.
Keeping it Fresh
Once you've spun your sorbet, how do you keep it in top condition? Keep it as cold as possible—in the back and bottom of your freezer piled with other items. Use an airtight container to protect your sorbet from funky freezer odors. And eat your sorbet fast—within a week for best results. Remember, this is fresh fruit we're dealing with. It doesn't last forever.
And if it All Goes Wrong?
Sometimes sorbet just goes to hell. It happens to the best of us. It's okay. Really.
I've developed a few dozen sorbet recipes and every once in a while I screw up without knowing why. My sorbet will be freeze so hard I have to chisel it out of the freezer, or I added too much sugar and it froze into a sticky slush.
If you run into problems, don't throw away your hard work: just let it sit on a counter until it melts and fiddle with the recipe. Too sweet? Add more lemon, water, or fruit. Too icy? Add more sugar until you're satisfied. Underseasoned? Lots of sorbets are simply add more salt and spin it again. Just chill your base down to 40°F or lower before you churn it again.
And if nothing seems to work and your sorbet is hopeless? Toss it in a blender with your choice of hooch and sip down that boozy slushy like the champion you are. Because sometimes dessert gives you a second chance.
29 Indulgent Plum Recipes – What to Do With Plums
Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.
You planted a few plum trees, your harvest has come in, but what are you going to do with all those succulent plums? bumper harvest
Fortunately, we’re in the age of the internet. Cooks from all over the world have shared some of their favorite ways to utilize an abundant plum harvest.
I’m going to round up all the plum recipes and share them with you right here, in one convenient location. Don’t feel stumped by plums!
Instead, read on, and learn how you should be using your plums in a variety of delicious and imaginative ways:
1. Spiced Plum Custard Cake
Do you want a cake with a little bit of spice, a little bit of sweetness, and a creamy custard texture? You’ve come to the right place.
This cake would be a delicious way to end a day. Yet, it’s also gorgeous enough it could be used for special occasions.
2. Brown Sugar Plum Clafoutis
Don’t let the name of this dessert scare you away. It’s a traditional dessert from France, but it’s said to be easy to make.
If you have brown sugar, fresh fruit, plenty of eggs, and a few other basic baking ingredients, you have a delicious dessert gorgeous enough to be used any time.
3. Upside Down Plum Cake
One of my favorite cakes as a kid was an upside-down pineapple cake. My mom made them regularly, and they were delicious.
This recipe is a take on the traditional pineapple upside-down cake. In the place of pineapples, plums are used. They also have a few other ingredient changes to make this a more elegant cake.
4. Plum Cobbler
Who doesn’t love a warm cobbler fresh out of the oven? You can throw it together quickly, and it doesn’t require fancy ingredients to make it happen.
Use any type of fruit you desire in a cobbler, including plums. Put your plum harvest to work with this simple and delicious recipe.
5. Asian Plum Sauce
Let’s take a break from desserts for a minute and switch gears to a different meal of the day: dinner. If you enjoy Asian inspired food, you’re probably familiar with plum sauce.
Homemade plum sauce is made from plums, ginger, garlic, brown sugar, red pepper flakes, and apple cider vinegar. What a delicious way to enjoy both the sweet and sour side of life.
6. Plum Jam Recipe
Nothing is better than sweet homemade jam. It goes deliciously on toast for breakfast, or it can be used in thumbprint cookies for dessert.
However you choose to use it, you should have a good recipe to make it. Use this recipe and your plums to make jam. This will allow you to enjoy your harvest throughout the year.
7. Easy Plum Chutney
I’m a huge fan of chutney, but I must admit, up until a couple of years ago I hadn’t indulged in it. Once I took the plunge, there was no turning back.
If you get tired of serving your meat in the same way repeatedly, a chutney can help mix things up a bit. Plums come in handy because they make a delicious homemade chutney which pairs well with pork, chicken, or beef.
8. Fresh Plum and Oat Muffins
Muffins are an easy breakfast idea. They’re great for little hands who like to munch on breakfast while they’re toddling around the house.
They’re also perfect for the busy person who rushes out the door most days. Either way, if you have oats and plums, you now have a tasty way to start your day.
9. Late Summer Plum Cake
As summer fades away, would you enjoy a tasty cake to help soothe those blues? If you said yes, this recipe could be exactly what you need.
It’s a basic cake recipe with cinnamon, nutmeg, milk, eggs, and butter. The cake is topped off with plums and powdered sugar. How easy and delicious can one cake be?
10. Plum Fruit Leather
Fruit leathers are an enjoyable way to eat healthy on the run. They won’t satisfy as a meal, but they do make an easy snack to curb your hunger.
If you’re looking for healthy homemade fruit leathers, consider giving these plum fruit leathers a chance. They’re loaded with flavor but without any refined sugars.
11. Plum Turnovers
I love turnovers. They’re delicious, handheld desserts which pack the flavor without all the guilt many desserts can bring.
Because of their handheld portions, you won’t worry about overeating. Plus, these turnovers are filled with fresh plums. You can feel good about eating a dessert which is fruit based. Nutrients count no matter how they come to you, right?
12. Breakfast Bars with Plum Filling
Are you looking for a tasty way to start your day? Breakfast bars are a wonderful solution. They’re easy to make ahead of time.
Plus, you can grab them on your way out the door. Utilize your plum harvest with these breakfast bars by making a plum based filling. It’ll wake up your taste buds!
13. Plum Wine
You can make wine from any fruit, but you may not have considered making wine from plums.
This tutorial shows you an easy method to convert the plums you grow into your new favorite beverage.
14. Plum Barbecue Sauce
I love to experiment with making different homemade barbecue sauces. It gives your food a different flavor and guests seem to love it when they get something different and unexpected.
If you’d like to make homemade barbecue sauce and surprise your dinner guest, consider this recipe for plum barbecue sauce. It’s a winner!
15. Honey Roasted Plums with Thyme and Olive Oil
I bet you haven’t considered making plums into a side dish. Once you try this recipe, you probably won’t forget them again.
The idea is to place plums in an oven with a honey glaze, thyme, and olive oil. The heat brings out the natural juices of the plums and makes for a tasty side.
16. Ricotta Cheesecake with Plums
I love cheesecake! It’s the most fantastic dessert anyone every created, in my humble opinion, which is why I had to share this delicious recipe.
The cheesecake is ricotta cheese based. This should let you know how much of a winner this dessert is, but they don’t stop there. The sweetness of the plums is added in and all baked together. You must give it a try!
17. Easy Overnight Crock Pot Plum Butter
You’ve probably tried apple butter at some point in your life, but you may haven’t considered how you can make other varieties of fruit butter.
This plum butter is easy to make. You place the ingredients in a crockpot overnight and allow them to boil, pop, and ultimately thicken. It’ll be great on a biscuit the next morning.
18. Plum Sorbet
Plums have a unique flavor to them. They’re partially sweet and somewhat tart. Some people enjoy this flavor palate for their plum recipes.
If you’re one of them, you must try making this easy sorbet. It requires only a few ingredients, and you could have a new favorite frozen treat.
19. 20 Minute Crispy Plum Chicken
Are you looking for a tasty meal you can throw together quickly on a weeknight? These plum recipes could be what you’ve been searching for.
It contains chicken, spices, plums, and peppers. Plus, you can add a homemade sticky sauce. Serve it over rice, and you have one amazing dish.
20. Christmas Plum Pudding
It’s a tradition in some areas of the world to indulge in plum pudding around Christmas time. It’s a rich pudding, but it’s one people have loved for generations.
This upcoming Christmas why not include it in your traditions? It’s a bread pudding with a brandy sauce. It’ll get you in the holiday spirit in no time.
21. Fermented Plum Brandy
If you’re into trying homemade alcoholic concoctions, this is right up your alley. They take a few pounds of plums, place them in a jar with sugar, and add the same amount of brandy as they did plums.
Over time, the plums and brandy will ferment together. When the fermentation process has ended, you’ll have a delicious drink waiting on you.
22. Polish Potato Plum Dumplings
This is a versatile plum recipes dish you may enjoy at different times of the day. These dumplings are potato based and filled with a plum.
Once boiled, you can sprinkle with sugar for a dessert, use them as a side dish, or even enjoy them for breakfast. Either way, if you like the sweet and salty combo, you’ll love these dumplings.
23. Honey Goat Cheese and Roasted Plum Toast
Are you looking for a way to enjoy your plum harvest for breakfast? Why not throw your plums on a piece of toast?
Don’t put them on toast alone. Add a little honey and some tangy goat cheese. You’ll have some sweet, salty, and a little tartness in each bite.
24. Plum and Apple Jam
It’s common to see plums and apples paired together in recipes because they complement each other well.
Why not use this plum recipes combo to make a delicious jam? It can be preserved and enjoyed throughout the year.
25. Sparkly Sugar Plums
“While visions of sugar plums danced in their heads...” We’ve all heard this Christmas poem, but we may not have been aware of what sugar plums were.
You no longer need to wonder. Now sugar plums can be included as part of your Christmas thanks to this interesting recipe.
26. Pickled Plums
Do you enjoy pickled fruits and vegetables? They make great additions to any meal or could serve as the perfect snack.
If you’d like a pickled treat, consider pickling your plums. The mixture of red onions, wine vinegar, and spices are sure to make your mouth water with anticipation.
27. Sugar Plum Fruitcake
If you’re someone who turns their nose up at fruitcake, you must give this recipe a glance. It isn’t your average fruitcake.
Instead, it contains yellow cake mix, dried figs, dates, bourbon, almonds, and is topped off with delicious cream cheese icing.
28. Plum Quinoa Smoothie
Are you a smoothie person? Do you enjoy them as a quick breakfast or as an afternoon pick-me-up? You’ll be happy to know plums can be incorporated into your smoothies.
This plum recipe shows you how to mingle plums, quinoa, bananas, and spices together to make one healthy beverage.
29. Plum Applesauce
We haven’t covered a recipe yet which has made me as excited as this one. I love homemade applesauce.
The idea of adding plums into the mix makes it even more exciting for me. If you enjoy this sweet snack and would like to add a little extra flavor to it, make plum applesauce and indulge as long as it lasts.
If you were feeling uncertain of how you were ever going to use up all your plum harvest, hopefully these plum recipes will put your mind at ease.
You now have 29 different plum recipes to choose from, and surely one (and hopefully more) will strike your fancy.
Plums have a unique flavor which can add much-needed variety when you cook from scratch and utilize what you grow.