This healthy plum sorbet recipe is made with ruby port to add depth and give it a distinct and delightful flavor. For the best sorbet, make sure the plums are extra ripe but not bruised.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013


Recipe Summary

4 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • 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 port (or 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.

Nutrition Facts

160 calories; protein 1g 2% DV; carbohydrates 35.2g 11% DV; exchange other carbs 2.5; dietary fiber 1.9g 8% DV; sugars 31.9g; fat 0.4g 1% DV; saturated fatg; cholesterolmg; vitamin a iu 474.4IU 10% DV; vitamin c 13.1mg 22% DV; folate 6.9mcg 2% DV; calcium 10.3mg 1% DV; iron 0.3mg 2% DV; magnesium 11.5mg 4% DV; potassium 234.4mg 7% DV; sodium 2.2mg; thiaminmg 4% DV; added sugar 17g.