Yellow Plum Sorbet -Easy Yellow Plum Recipe
Yellow Plum Sorbet is an incredibly easy summertime dessert- a super easy yellow plum recipe. Not only will the family (those 21 and older) love it, your guests will be impressed. This one is spiked with Grand Marnier. It really is unbelievable.
Yellow plums, golden plums, mirabelle plums, or just mirabelles are grown exclusively in the Lorraine region of France. You can bake them into a pie, a tart, or a galette, or can jam and jelly. They are incredibly difficult to find in the US, but a few growers have taken to growing them
It’s not often that something so delicious also embodies simplicity at its best. This vibrant sorbet, glowing with summer hues, embraces the pure, natural flavor of the humble yellow plum. The seasonal bounty is transformed into a delicacy that allows us to taste the fleeting essence of the sunny season, regardless of the time of year.
This is a nice, elegant, light dessert to serve with a slice of pound cake or a shortbread cookie, perhaps. It’s a bit tart and a bit sweet in the perfect balance.
It would also be awesome on my Grilled Peaches with Blackberry Wine Sauce! The recipe is inspired by the archives of the Boston Globe from 2006.
It is super easy! The most time-consuming part is pitting the plums. I had little sugar plums. Full-sized yellow plums would take less time.
Why should you make it?
You might wonder why you should put your time and effort into making Yellow Plum Sorbet. Well, here are a few compelling reasons:
- Seasonal Delight: Making yellow plum sorbet is a beautiful way to celebrate the bounty of the summer season. When yellow plums are at their peak, they are incredibly juicy, sweet, and slightly tart—a perfect balance of flavors that lends itself well to sorbet.
- A Unique Taste: While many common sorbet flavors exist, yellow plum is not one you’ll find in every grocery store. Making this at home gives you a unique and refreshing dessert that your guests will unlikely have tasted.
- Healthier Alternative: Sorbets are an excellent option for those who want to satisfy their sweet tooth but are looking for healthier alternatives. Yellow plum sorbet is a dairy-free, low-fat dessert with fresh fruit’s natural goodness.
- Simplicity: Making sorbet at home is surprisingly simple. You only need a few basic ingredients, and the process is straightforward. It’s a great way to start if you’re new to homemade desserts.
- Versatility: Yellow plum sorbet can be served in a variety of ways. It can be a palate cleanser between meals, a refreshing dessert on a hot summer day, or an elegant addition to a cocktail. The possibilities are endless!
- Preserving the Season: Making sorbet is a great way to make the most of a good harvest, especially if you have a plum tree. By making sorbet, you can preserve summer flavors and enjoy them long after the season has ended.
So whether you’re drawn to the distinctive taste, the health benefits, or the simplicity of the process, there’s no denying that making your own Yellow Plum Sorbet can bring a slice of the sun into your home.
What you need
- Yellow Plums: You want to choose ripe, juicy plums for the best flavor.
- Sugar: Adjust the amount of sugar depending on the sweetness of your plums and personal preference.
- Water: This will create the simple syrup that forms the sorbet base.
- Lemon Juice: From about half a lemon, again, to taste. The acid brightens up the flavors and helps balance out the sweetness.
- Optional – a splash of Liquor: Adding a tablespoon of vodka or a complementary flavored liqueur, like Grand Marnier, can help keep your sorbet from becoming too icy. This is completely optional. Leave it out if you prefer. Leave it out if you are serving children.
How to Make Yellow Plum Sorbet
Step One
Wash plums.
Step Two
Cut the plums in half. Remove the pits. Rough chop plums.
Step Three
Bring water and sugar to a boil to melt the sugar.
Step Four
Add plums, and cook for 6-8 minutes until tender.
Step Five
Remove from heat, and add the Grand Marnier.
Step Six
The plums should be very soft. Bring it to room temperature. Then refrigerate until very cold.
Step Seven
Pour the cold plum purée into your chilled ice cream maker bowl. Churn according to the manufacturer’s specifications.
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Yes, you can make it without an ice cream maker. Pour the puree into a shallow, freezer-safe dish. The larger and flatter the dish, the faster the sorbet will freeze.
Place the dish in the freezer. After about 45 minutes to an hour, take it out. The edges should start to freeze.
Using a fork, stir the icy parts into the still-liquid center. This helps to break up the ice crystals and promote a smoother texture.
Put it back in the freezer and repeat every 30-45 minutes until the sorbet is fully frozen. It usually takes about 3-4 hours, depending on your freezer.
Once fully frozen, the sorbet might be quite hard. Let it sit at room temperature for a few minutes before serving to soften it slightly.
Sorbet may be icy if the sugar content is too low or if the mixture was not churned (or stirred, in our case) enough during the freezing process. Ensuring you break up ice crystals frequently while it is freezing can lead to a smoother texture. Also, adding a splash of alcohol can help to lower the freezing point and prevent large ice crystals from forming.
Absolutely! While our recipe focuses on yellow plums, you can use any variety of plums you prefer or have available. The key is to adjust the amount of sugar and lemon juice to taste, as different plums have different sweetness and tartness levels.
You can, but sugar plays a significant role in the texture of sorbets, not just the sweetness. Sugar lowers the mixture’s freezing point, which helps prevent it from becoming a solid block of ice. If you’re looking for a healthier alternative, you might try substituting with natural sweeteners like honey or agave, keeping in mind this might alter the taste and texture slightly.
Yes, although it will require a bit more effort. You can cook the plums as indicated, then mash them thoroughly with a potato masher or fork and press it through a sieve. It will take longer, and the result might not be as smooth, but it will still be delicious.
Definitely! This method is quite versatile, and many other fruits are delicious too. Try it with peaches, strawberries, or even watermelon for a different flavor experience. Just remember to adjust the sugar and lemon juice to account for the sweetness and acidity of the fruit you’re using.
When stored properly in a covered, airtight container, homemade sorbet can last up to a month in the freezer. However, its flavor and texture are best when consumed within a week or two of making it.
Puréeing the plum mixture after cooking will produce a smoother sorbet. We chose not to because we wanted larger chunks of fruit, but purée it if you would like a smooth sorbet. After puréeing the fruit, strain it through a fine-mesh strainer or a food mill to remove the skins. Then continue with churning and freezing.
Frozen plums will work perfectly for this recipe. Just let them thaw in the refrigerator overnight, and then make your sorbet.
That’s all there is to it! Literally 10 minutes of hands-on time. Everyone who has tried this raves about it.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Yellow Plum Sorbet
Ingredients
- 3/4 cup Sugar
- 1/2 cup water
- 2.5 lbs. yellow plums, pitted and chopped
- 1/4 cup Grand Marnier, or other orange liqueur
Instructions
- Combine sugar and water in a medium saucepan, heat over medium high heat until boiling.3/4 cup Sugar, 1/2 cup water
- Add plums and cook for 6-8 minutes until plums soften.2.5 lbs. yellow plums, pitted and chopped
- Remove from heat, add alcohol and stir. Let cool to room temperature.1/4 cup Grand Marnier, or other orange liqueur
- Process until smooth in blender. In batches, if needed. Strain it, if desired.
- Cool in refrigerator.
- Process, according to manufacturer instructions in ice cream maker. Usually about 20 minutes.
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Nutrition
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Originally published September 4, 2018. Updated June 13, 2023.
Oh wow! Using yellow plum for sorbet is brilliant. This is such a refreshing little treat. I will be making this for a nice dessert this weekend!
It is so good! We just love it!! Thanks, Katie!
This sorbet looks soo tasty Beth, I must make it before the summer really ends- I love a good sorbet and I have to say I have never tried a yellow plum one – definitely will make this 😉
Thank you Ramona! I think you will like it!
I’d love a giant bowl of this plum sorbet right now! How delicious – and with my favorite liqueur, Grand Marnier as well! What a shame the kids can’t have any 🙂
It is a shame! We have to keep it all for ourselves! 😂 Thank you Anna!
Yummiest! Just bought a few yellow plums and haven’t decided yet what to do with them, now I know! Thanks for this easy step by step recipe Beth!
Thank you so much, Patty! I hope you enjoy it! I think you will!
This recipe couldn’t have come at a better time! I just saw yellow plums at the grocery store yesterday and my son is lactose intolerant so we love sorbet around here. Great step by step instructions. Thanks for sharing!
Oh, great! I’m glad you like it! Thank you Sally!
I absolutely LOVE sorbet and this yellow plum version looks so delish! Can’t wait to try it 🙂
I think you will like this one, Chris! Thanks for your comment!
Those plums are so cute and this looks absolutely wonderful! I bet that Grand Marnier flavoring is so delicious!!
It really is! Just an incredible, yet simple dessert! Thanks Sues!
Yum! This recipe looks so delicious! I’ve never tried yellow plums, but I would give this a try!
They are so good! Super sweet flesh and tart skin! Thanks for the comment, Shanika!
This recipe is so easy! I’ve never made home made sorbet before and now i’m going to try!
It really is easy! And quite delicious! Thanks, Nicole!