Plum Sorbet

Plum sorbet is a gorgeous pink dessert that also tastes incredibly good. Fresh plums are one thing but when they’re made into a fresh, crisp sorbet, they’ll make you rethink everything you know about stone fruit. #Instaworthy.

A frozen tub of plum sorbet, with a scoop of sorbet and some sugar cookies lying beside it.

This plum sorbet recipe is going to change your summer stone fruit strategy. As lovely as fresh plums are out of hand, they’re equally stunning when roasted with sugar and spice and churned into this tartly sweet sorbet. Curiously, roasting brings out the essence of the plums in a way that makes them taste even more like plums. (Yes, we know what you’re thinking. That plums are at their plummiest when consumed out of hand at the kitchen sink with juice dribbling down your arm. And they are lovely. But to understand what we mean you sorta have to try this sorbet and experience it for yourself.)–Renee Schettler

Roasted Plum Sorbet

A frozen tub of plum sorbet, with a scoop of sorbet and some sugar cookies lying beside it.
This recipe is inspired by a sorbet that I had on one such evening in late summer, the scoops piled high into a waffle cone and dripping sticky-sweet plum juices down my hands—the perfect end to an evening.
Annie Rigg

Prep 45 mins
Cook 40 mins
Total 5 hrs
6 to 8 servings
172 kcal
5 / 3 votes
Print RecipeBuy the Summer Berries & Autumn Fruits cookbook

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  • Ice cream maker (optional)


For the roasted plums

  • 1 3/4 pounds ripe red or black plums*, rinsed and patted dry
  • 1 1/2 tablespoons granulated sugar
  • 1/2 vanilla bean
  • 1 small cinnamon stick

For the plum sorbet

  • Roasted plums (see above)
  • 3/4 cup cold water
  • 3/4 cup granulated sugar


Make the roasted plums

  • Preheat the oven to 350°F (177°C) and adjust the rack to the middle position. Line a rimmed baking sheet or a roasting pan with parchment paper or foil.
  • Cut the plums in half. Don’t worry about removing the pits. Arrange the plums in the prepared pan, cut side up, and sprinkle with the sugar. Split the half vanilla bean in half lengthwise and cut each piece in half again. Tuck the vanilla pieces and cinnamon stick among the plums and roast until the fruit is very tender, juicy, and starting to caramelize at the edges, 30 to 40 minutes. Let the plums cool to room temperature.

Make the plum sorbet

  • Grab a spoon and a halved plum and hold them over a bowl. Scoop the fruit from the peel and let the fruit and any juice drop into the bowl. (If you prefer a darker colored, tarter flavored sorbet, you can leave the peel intact.) Repeat with the remaining plums. Discard the skins along with the pits, cinnamon stick, and any vanilla bean pieces. Blend the plums until smooth with an immersion blender or in a food processor. If a silky smooth sorbet is desired, pass the mixture through a fine-mesh sieve.
  • Pour the cold water into a saucepan and add the granulated sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for 2 minutes and then remove the pan from the heat and add the roasted plum purée. Let cool to room temperature.
  • Cover the plum sorbet mixture and place it in the fridge until chilled through, at least 1 hour.
  • If you have an ice cream maker, churn the plum sorbet in the ice cream maker according to the manufacturer’s instructions, at least 20 minutes. Transfer to a resealable container, cover, and freeze until firm, about 4 hours.
    If you don't have an ice cream maker, simply freeze the mixture in a shallow container, such as a roasting pan, whisking it every hour or so to break up the ice crystals. Once the sorbet is frozen, break it into manageable chunks, transfer it to a food processor, and blend until smooth and light. Place in a resealable container, cover, and freeze until firm, about 4 hours.
  • When ready to dive into your plum sorbet, remove it from the freezer and let it rest at room temperature for 5 to 10 minutes prior to scooping and serving.
Print RecipeBuy the Summer Berries & Autumn Fruits cookbook

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*Can I substitute pluots for plums?

Yes, you can absolutely swap those pluots for plums in this sorbet recipe. Just be aware that since pluots tend to be paler and sweeter than plums, the color of your sorbet will probably be a touch paler than what you see in the photo above and the taste will be a touch sweeter. [Editor’s Note: If a tarter sorbet is more your thing, you could opt to not use all the simple syrup when making the plum sorbet, starting with some and tasting and adding more as desired.]

Show Nutrition

Serving: 1portionCalories: 172kcal (9%)Carbohydrates: 44g (15%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 211mg (6%)Fiber: 2g (8%)Sugar: 41g (46%)Vitamin A: 458IU (9%)Vitamin C: 13mg (16%)Calcium: 15mg (2%)Iron: 1mg (6%)

Recipe Testers' Reviews

This plum sorbet recipe is wonderful. Absolutely delicious. I heard "YUM!" and "In the top ten most delicious tastes of my life!" and "Is there more?" from my taste testers. And it's gorgeous to serve. We used black plums and the resulting sorbet was a deep, satisfying, rich dark pink with little dark speckles from the skin.

The roasted plums were caramel-y and wonderful and tart and full of vanilla-cinnamon scents. They'd be fabulous on their own with cream or creme fraiche or ice cream. We prefer our sorbet a bit mushy so we allowed it to sit at room temperature for about 5 minutes before eating. Highly recommended.

Plums have always been a favorite summer fruit of mine and this plum sorbet recipe proved to be simple way to enjoy them as a sweet, lightly spiced, refreshing treat. I don't have an ice cream maker but this recipe was easy enough to make without one. The recipe states that the pits can be removed after roasting but I found it far easier to remove the pits from firm fruit than from the very soft roasted plums. My red plums were less ripe than desirable and quite tart. The amount of sugar used may need to be adjusted depending on plum quality.

If not using an ice cream maker, I recommend a dish that's more wide than tall. This allows for more even freezing. I stirred my fruit about once per hour and the sorbet was completely frozen in 3 to 4 hours. I also roasted extra plums later that night as an accompaniment to roast pork. That time I used of mixture of sugar and cinnamon to sprinkle on the plums and in addition to the vanilla bean I threw a few whole cloves in the pan. Whipping the roasted plums with a fork resulted in a consistency similar to chunky applesauce and eliminated the frequent stirring on the stove that applesauce usually requires.

Originally published September 27, 2016


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    1. I’m not sure what it is, Deborah. The original recipe doesn’t mention it. If it looks familiar to any of our readers, we’d love to hear from you!

  1. 5 stars
    Amazing sorbet made from plums from a 110 year old Italian plum tree. I plan to pan roast plums for a gluten free plum upside down cake; roasting is the key here. Thanks for sharing the recipe, my husband is thrilled.

    1. Thanks, Sheridan. Sounds like you have a lot of amazing plums to put to good use!

  2. 5 stars
    I would have never thought to add the scent of vanilla or to caramelize the plums, but it gives the sorbet a depth and richness. I made two quarts and I suspect it will be gone by the weekend. I wish I’d thought to photograph those beautiful plums when they came out of the oven. Next week.

    1. Oooh, yes, Jennifer, we’d love to see that photo! We’re so glad you love the sorbet as much as we do.

  3. 5 stars
    It felt a little sacrilegious initiating my ice cream maker with something other than a classic vanilla ice cream, but fresh fruit was calling. Roasting with cinnamon, sugar and vanilla beans was such a simple process, and produced an aromatic, rich plum with sunset colors. As a tester’s review suggested, I scraped the vanilla seeds into my fruit base as well, and retained a couple of skins for color and more flavor depth. Interestingly, my black plums were not even quite ripe, really, but roasting brought out their plumminess nonetheless. I just roasted them about 15 minutes longer than the recipe directed. I also collected as much of the sticky juice from the parchment paper as possible to add to the fruit paste. I cut back on the sugar in the simple syrup by nearly one third after tasting the roasted fruit and I’m glad I did. I had no issues with the quantity of sorbet being more than the ice cream maker could accommodate. In fact, I think that the sorbet was appropriately frozen and freezer-ready in just under twenty minutes. At serving time, the sorbet had a richness that I would not have expected from a sorbet. It was smooth, just tart enough to be refreshing, and a great inaugural run for my ice cream maker. Thank you!

      1. Oh, please, the pleasure was all mine (and my husband’s, and my son’s)–and there’s a little, tiny bit left!

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