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. Source: EatingWell Magazine, July/August 2013

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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; 0.4 g total fat; 2 mg sodium. 234 mg potassium; 35.2 g carbohydrates; 1.9 g fiber; 32 g sugar; 1 g protein; 474 IU vitamin a iu; 13 mg vitamin c; 7 mcg folate; 10 mg calcium; 11 mg magnesium; 17 g added sugar;